A vegetable that looks like a potato, tastes crunchy and is sweet like an apple, and is essential in Bengali Saraswati puja offerings. Picture a lumpy brown root that looks like it rolled off the reject pile at the market. Cut it open and you’re greeted by bright white flesh so crisp it snaps like a fresh apple, with a subtle sweetness and flood of juice that makes raw potato seem dull by comparison. That’s jicama—the quiet star known as yam bean or Mexican turnip in most places, and shankh alu in Bengal.
Its story starts in ancient Mexico, where Aztecs relied on it for sustenance long before Spanish ships carried seeds across the Pacific. Centuries later, it landed in Asia, earning street-food fame from Manila to Jakarta and a sacred spot in Bengali homes during Saraswati Puja, where its pure white interior symbolizes clarity and knowledge. Low in calories, high in vitamin C and prebiotic fiber, jicama hydrates, supports gut health, and boosts immunity without ever weighing you down. Yet outside Latin America and parts of Asia, it remains one of the best-kept secrets in the produce aisle. Time to change that.Â
Origin and Historical Journey
Jicama, also known as yam bean, Mexican turnip, or Mexican potato (scientific name: Pachyrhizus erosus), is a fascinating root vegetable with roots deep in ancient history. Native to Mexico and Central America, it was a staple in pre-Columbian times among the Aztec and Mayan civilizations. In the Nahuatl language, it was called “xicamatl,” meaning “delicious root.”
During the 16th-17th centuries, Spanish explorers introduced jicama to the Philippines as part of the Columbian Exchange. From there, it spread across Southeast Asia, gaining local names like “singkamas” in the Philippines, “bengkuang” in Indonesia, and “man kaew” in Thailand. Eventually, it reached eastern India, where it’s popularly called shankh alu or shankhalu in Bengal.
Botanical Features and Important Warning
Jicama is a climbing vine from the Fabaceae (legume) family, growing up to 10-20 feet long and needing support like a trellis. The edible part is the crisp, juicy tuber with brown skin and snowy-white flesh that tastes like a mix of apple and potato-sweet, refreshing, and crunchy. Some tubers can grow impressively large, with records exceeding 50 pounds in the Philippines.
Growing and Production Around the World
Jicama thrives in warm, humid climates without frost, needing 5-9 months of growth as a short-day plant. It’s grown from seeds and requires well-drained soil. Major producers include Mexico (the top exporter to places like the U.S.), the Philippines, China, Indonesia, and parts of Central America. It’s also cultivated on a smaller scale in eastern India and warmer regions like Hawaii or southern U.S. states.
Nutrition Facts and Health Benefits
This low-calorie superfood packs just 38-45 calories per 100 grams but loads of goodness:
- High in inulin (a prebiotic fiber that aids digestion and helps with weight management)
- Rich in vitamin C for immune support
- Good source of potassium and antioxidants for heart health and blood pressure control
- Low glycemic index, making it great for diabetes management
Regularly eating jicama can improve gut health, boost immunity, and keep you feeling full longer without spiking blood sugar.
Culinary Uses Across Cultures
Jicama shines when eaten raw-cooking softens its signature crunch. In Mexico, it’s a popular street snack: sliced into sticks and sprinkled with lime juice, chili powder, and salt for a zesty, refreshing treat.
In Southeast Asia, it features in fresh salads like Filipino fresh lumpia or Indonesian rojak. In Bengal, shankh alu holds special cultural significance as part of Saraswati Puja prasad, where its pure white flesh symbolizes purity and is enjoyed raw during the festival.
Easy recipe ideas: Peel and cut into sticks, then season with lime, salt, and chili. Or combine with mango, cucumber, and fresh herbs for a simple, crunchy jicama salad that’s perfect as a healthy snack or side dish.
Medicinally, jicama is valued for its antioxidant properties and is traditionally used to help ease inflammation, gout, and even the after-effects of a hangover. It’s believed to support kidney and liver function, strengthen capillaries, and give the immune system a gentle boost-all while remaining light and refreshing.
If space is limited, jicama is surprisingly easy to grow in a pot or polystyrene box and adapts well to warm summer conditions. Productive, resilient, and rewarding, this humble root is likely to impress you—both in the garden and on the plate.
