Jicama (HE-kuh-muh) is a Central American root vegetable that looks like a potato or turnip but is juicy and slightly sweet. You can slice it and eat it raw, or boil it like a potato, till soft.

Why it's healthy: One cup contains just 49 calories and is loaded with 6 grams of fiber. It also packs a hefty dose of vitamin C.

Where to find it: The produce sections of high-end supermarkets, like Whole Foods and Fresh Market

Jicama and Mango Salad
Forget the carb-loaded potato salad and pass this refreshing salad at your next BBQ instead. The sweet-spicy balance works great underneath grilled fish or alongside charred chicken skewers.

1 large jicama
2 mangos
1 small red onion, thinly sliced
1 jalapeno, seeds removed and finely minced
1/2 cup cilantro, roughly chopped
Juice of 2 limes
Salt and pepper

How to make it:   Wash and peel the jicama and cut into 1/8-inch planks. Stack the planks on your cutting board and carefully cut them lengthwise to yield long, thin matchsticks. Peel the mango with a paring knife or a peeler and cut the soft flesh off of the hard pit in the middle. Cut the mango into thin strips. Toss the jicama and mango with the remaining ingredients and season to taste with salt and pepper. Makes 4 servings.