High in vitamin C, low in calories, and fat free, jicama is a crunchy and sweet root vegetable common to Latin countries. It also contains a polysaccharide (a linked group of simple sugars) known as inulin, which research has shown improves calcium absorption in bones, possibly helping to prevent osteoporosis. In Mexico it is very popular in salads, fresh fruit combos, fruit bars, soups, and other cooked dishes. For a festive and refreshing spring salad, mix some peeled and julienned jicama with orange slices and cilantro. Add a squeeze of fresh lime juice, a splash of extra virgin olive oil, and season with salt and pepper to taste. MARIA DESIDERATA MONTANA
