Only small plain pieces of peeled jicama root are appropriate. The skin, leaves, stems, and seeds contain rotenone and should be discarded. Avoid all seasoned preparations — lime-and-chili street style is not for pets.
Jicama is a crisp root vegetable with tan skin and crunchy white flesh, mildly sweet and starchy.
Often eaten raw in slaws, snack sticks, and salads. Commonly sliced with lime and chili in Mexican street-food preparations.
Grocery products include jicama wraps and chips that may be salted or seasoned. Home recipes add sauces and spices. Choking risk increases with large raw chunks swallowed without chewing.
