Jicama is a large root vegetable with a tough brown skin that should be peeled before eating or cooking. On the inside, the flesh is white, wet (Jicama is about 90% water), and crunchy. They are often compared to a potato, only they are much sweeter, wetter and crunchier. They are delicious in salads, adding a nice crunchy texture, and can also be added to soups or casseroles. Jicama is high in vitamins C, A and B, along with calcium and phosphorus.