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A crisp, sweet turnip-shaped root vegetable (Pachyrhizus erosus) used raw in salads or cooked in stews. Also called yam bean.
[American Spanish jícama, from Nahuatl xīcamatl.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
jicama(dʒɪˈkɑːmə; Spanish xɪkama)
(Cookery) a pale brown turnip with crisp sweet flesh, originating in Mexico
[C17: from Mexican Spanish jícama, from Nahuatl xicama]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ji•ca•ma(ˈhi kə mə, ˈhɪk ə-)
n., pl. -mas.
1. the large tuberous root of a tropical American twining plant, Exogonium bracteotum, of the legume family, eaten raw or cooked.
2. the plant itself.
[1900–05; < Mexican Spanish jícama < Nahuatl xīcama, xīcamatl]
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