Jicama, also called Mexican potato, is popular in Mexican cooking. The large bulbous root is covered with a thin tan skin. Inside the white jicama flesh is like a cross between an apple, a potato and a water chestnut. Raw jicama is sweet, juicy and crisp – perfect in salads.
Blood oranges have a mottled orange-and-red peel and a deep-red or white-and-red-streaked flesh that tastes both sweet and tart.