Jicama originated in Mexico and is still a favorite snack all over the country. It is sold from street stands or prepared at home, slathered in lime juice and salt, usually with a lot of chili powder. It has a papery golden-brown skin and a starchy white interior. It is the root of a plant that produces beans, but the beans of the jicama plant are toxic. Its flesh is juicy and crunchy, with a slightly sweet and nutty flavor. Some think it tastes like a cross between a potato and a pear. Others compare it to a water chestnut. Other names for jicama include yam bean, Mexican potato, Mexican water chestnut and Chinese turnip. One cup of jicama provides 44% of the recommended daily intake (RDI) of Vitamin C. With its mild taste and crunchy texture, it is an excellent addition to any salad.