I’m surprised nobody’s mentioned jicama.
Whats jicima?
It’s a veg-e-table.
I’m guessing the J-word. How exotic could it BE? Let’s not get too far out. Jicama is readily available at any grocery store. No one is going to cut up lotus root or parsnip to put on a veggie tray. I would also suggest celery root- but no mention of any real taste of anything.
It’s kind of a neutral-tasting root vegetable with a texture similar to a crisp apple, but without the flavor. I don’t mind the things–they’re refreshing, I guess–but they don’t hold a lot of appeal to me on the flavor front. If I use them, it’s for their texture and the “refreshing” qualities I mentioned. I’ve never had jicama that I would characterize as “quite sweet,” but I suppose it’s possible I’ve just never had good jicama (and jicama is common as dirt in my majority Mexican neighborhood in Chicago.)
Hm. Maybe it was jicama.
I’m pretty sure it’s “Rio” by Duran Duran.
I immediately thought Daikon too!