Also known as jicama or yam bean, this root crop originated from Mexico and was introduced to
Asia via the Philippines through the galleon trade route back in the Spanish colonial era.

Once peeled, this crunchy and juicy white vegetable is best eaten chilled with a sprinkling of salt on a hot summer's day!
Diced or sliced into strands, it can also serve as an alternative ingredient to salads and fresh lumpia.