Jicama tastes like a cross between an apple and a potato, not as sweet or starchy as either respectively, but very crunchy. They are available widely in most grocery stores these days, or at Central American food stores in many cities.

1 jicama (about 1 lb.)
2 cucumbers
3 navel oranges or other sweet citrus fruit, seeds removed (a ripe papaya is also good)
5-6 radishes or very small sweet onions
juice of 2 limes
hot chile powder or red pepper flakes to taste
a handful of chopped fresh cilantro
salt

1. Wash jicama and peel with a pairing knife to remove the fibrous layer under the skin. Cut in half and then into 1/4 inch cubes or julienne.

2. Wash cucumbers well (scrub to remove wax if necessary). Slice in half and scoop out and discard seeds. Cut into dice or julienne, the opposite of the cut used for the jicama.

3. Peel fruit, removing membranes, white pith, and seeds. Slice thin or cube.

4. Slice radishes or onions very thin.

5. Combine all chopped ingredients and lime juice and let stand one half hour. Season to taste with salt.

6. Sprinkle with chili powder or pepper flakes and cilantro and serve immediately.