Jicama is a bit of a different taste. My mom used to make it when I was a kid and I must admit I wasn't that fond of it. However, as an adult with more grown up taste (and open mind!) I really have developed an appreciation for this root. Mexicans commonly make salsas or salads from jicama. Its fresh crispness is just perfect for this use. Below I have posted a very simple but delicious jicama salad recipe. You will notice that as an option you can add a bit of red onion and salt. It's good, but I actually found that I prefer the salad without these ingredients. Their strong flavors tend to block the natural sweetness of the jicama, brought out by the lime juice. However, I give you both options to try and you decide which one you like best.
Makes about 2 cups (depending on the size of the jicama)
1/2 red pepper
1/2 cucumber, peeled
1/4 red onion (optional)
1/4 tsp. salt (optional)
Peel the tough, brown skin off the jicama. Cut in half and then thin slices. Place jicama into a bowl and set aside.