Video: 2min 08sec. Here we have a Jicama. I don't the botanical name but it has something like pachydermus, you know like the elephant because of the tough skin. And that is exactly what the botanical name for the Jicama is.
Let's see how you handle that Jicama. Lets take some of this fiberous skin off. The thing is you should not use a peeler because it just exposes all that really really tough skin. Take this other tool and slice it so you have these kind of like thin strips.
Rule of thumb is whenever you're making anything for a salad, make sure this bite sized because you don't want a book to have trouble chewing it. So when you chop a heck of a think of cutting it for one little bite.
