There are no U.S. grade standards for Jicama. These instructions have been developed by the Specialty Crops Inspection Division to assist officially licensed inspectors in making inspections, writing certificates and to assist in the proper identification of specialty type fruits and vegetables.
Jicama (Yam Bean Root, Chinese Yam, Fon Goot, Mexican Potato, Sicama), pronounced hick'-a-ma, this product is grown in tropical areas. It resembles a turnip in appearance and has a bland flavor similar to the water chestnut. It is often used as a substitute for the more expensive water chestnut. Smaller tubers are the ones most preferred; larger ones may be woody. Unlike the potato, when peeled the flesh of the Jicama will not darken in color. It may be eaten raw or cooked.