Jicama

A vining legume relative (Pachyrhizus erosus) native to Mexico and Central America, grown for its large, crisp, sweetish tuberous root, which is eaten raw or lightly cooked, while the rest of the plant, including its seeds, is toxic. Also called the Mexican yam bean, it was cultivated in Mesoamerica long before European contact and remains a common crop and market vegetable across Mexico, Central America and parts of Southeast Asia, where it was introduced by Spanish traders. Jicama is grown commercially on a modest scale for both domestic markets and export to North America and elsewhere in fresh produce trade.