Jicama is *so good* when it's good, but it varies seasonally. At it's best, it is subtly sweet, crunchy like an apple, though not quite as juicy. The skin is thin and light colored.

But sometimes (late in the growing season?) it can get a tough "reptilian" skin, and the "meat" is woodier, not as tender or sweet. And other times it can get too wet and begins to mold on the outside. I say this not to discourage you but to say if is not to your liking the first time you buy it, try it again a few months later. I think spring and fall may be the best growing season for it; I've had 2 really good ones lately and others in the store look good.

If you are friends with the produce stocker in your grocery store, ask him to cut one for you and give you a sample.