Jicama is way underrated. Juicy, slightly sweet and intensely satisfying to eat after a long ride, this Central American native is unfairly relegated to being a mere footnote in the annals of edible vegetables. Its high water content has a thirst-quenching quality making it an ideal way to replace lost electrolytes after intense activity. One cup of raw jicama provides 180 mgs of potassium, 35% of the RDI for vitamin C, 14 mgs calcium and only 49 calories.

This root vegetable may be attached to a vine bearing inedible legumes and seeds, but jicama is a surprisingly versatile vegetable due to its mild, yet delicious flavor. It’s a tasty addition to any manner of fruit or vegetable salads, though my favorite way is to just peel n’ eat—in true fast food style! In Mexico, jicama is often marinated in lime juice and sprinkled with chili powder. Though best eaten raw, jicama can also be added to soups or stir-fries, and tends to retain its crispiness when cooked. Jicama also makes an excellent low-carb replacement for potatoes.

Choose fresh, firm, medium- to small-sized roots and store in your refrigerator or cool, dark place until ready to eat. Slice off the brown skin and fibrous outer layer just before consuming, because jicama tends to dry out and lose flavor once cut. Uneaten pieces can be stored in a container of water for a couple days if absolutely necessary. Though I’ll bet you won’t have that problem once you rediscover the convenience and palate-pleasing flavor of jicama.