jicama
Low FrequencyCulinary / Informal
Definition
Meaning
A round, brown-skinned root vegetable with white, crisp, sweet, and starchy flesh, eaten raw or cooked. Scientific name: Pachyrhizus erosus.
Often used as a crunchy component in salads, slaws, or as a fresh snack, sometimes called a Mexican turnip or yam bean.
Linguistics
Semantic Notes
A concrete, specific noun referring to a single type of vegetable. No figurative meanings are standard.
Dialectal Variation
British vs American Usage
Differences
The word is equally used in both varieties but is more commonly encountered in American English due to greater culinary exposure to Mexican/Latin American cuisine. The Spanish-derived name is standard; no alternative British-specific term exists.
Connotations
Connotes health food, Latin American (especially Mexican) cuisine, and fresh, crisp textures.
Frequency
More frequent in American English, particularly in regions with significant Latin American cultural influence (e.g., Southwest USA). In British English, it's a specialist or gourmet term.
Vocabulary
Collocations
Grammar
Valency Patterns
[peel/eat/cut/chop] + jicamajicama + [is/are] + [adjective (e.g., crisp, sweet, delicious)]Vocabulary
Synonyms
Strong
Neutral
Weak
Vocabulary
Antonyms
Phrases
Idioms & Phrases
- “There are no established idioms containing 'jicama'.”
Usage
Context Usage
Business
Used in contexts of food import/export, restaurant supply, or grocery retail.
Academic
Used in botany, agriculture, or nutritional science texts.
Everyday
Used in cooking, recipe discussions, or when shopping for specialty vegetables.
Technical
Used in horticulture or culinary arts with its scientific name.
Examples
By Part of Speech
verb
British English
- 'Jicama' is not used as a verb.
American English
- 'Jicama' is not used as a verb.
adverb
British English
- 'Jicama' is not used as an adverb.
American English
- 'Jicama' is not used as an adverb.
adjective
British English
- 'Jicama' is not used as a standard adjective.
American English
- In very informal culinary writing, one might see 'jicama-like' to describe a similar texture, but it's non-standard.
Examples
By CEFR Level
- The salad has jicama in it.
- I like jicama.
- You should try jicama with a bit of lime and chilli.
- The recipe says to add chopped jicama for crunch.
- Jicama, a staple in Mexican street food, provides a refreshing contrast to spicy flavours.
- Despite its rough brown skin, the interior of the jicama is remarkably crisp and juicy.
- The chef's ceviche was elevated by the inclusion of finely diced jicama, which absorbed the citrus marinade while retaining its structural integrity.
- As a low-glycemic index food, jicama has gained popularity among nutritionists as a substitute for starchier root vegetables.
Learning
Memory Aids
Mnemonic
Imagine a HICK (ˈhɪk) named MAma (mə) who loves to eat crunchy, white root vegetables. 'Hick-a-ma' eats jicama.
Conceptual Metaphor
CRUNCHINESS IS FRESHNESS (e.g., 'the jicama added a fresh crunch to the salad').
Watch out
Common Pitfalls
Translation Traps (for Russian speakers)
- Avoid translating it as 'репа' (turnip) or 'картофель' (potato), as it is a distinct vegetable. The closest common concept might be 'съедобный корень', but the Spanish name 'хикама' is often borrowed directly.
Common Mistakes
- Mispronouncing it as /dʒaɪˈkɑːmə/ or /ˈdʒɪkəmə/. Confusing it with a turnip or potato in recipes.
Practice
Quiz
What is the most accurate description of jicama?
FAQ
Frequently Asked Questions
In American English, it's commonly /ˈhiːkəmə/ (HEE-kuh-muh). In British English, it's often /ˈhɪkəmə/ (HICK-uh-muh). The initial sound is from Spanish.
Yes, it is most commonly eaten raw, where its crisp, juicy, and slightly sweet texture is best enjoyed. It can also be cooked.
It tastes similar to a very crisp, juicy, and mildly sweet apple or pear, but with the texture of a raw potato or water chestnut.
Culinarily, it is treated as a vegetable. Botanically, it is the tuberous root of a leguminous plant.