Pachyrhizus spp.

The name is derived from the Quechua word aqipa or ashipa. The plant is seed propagated, and produces  swollen root, which is thickened at the top and tapering toward the tips “radish like” and eaten raw, like an apple. Cultivated species include Pachyrhizus tuberosus, and P. erosus, P. tuberosus is grown in the highland rain forest of Peru and Ecuador from sea level to 1500 m., and sets several storage roots.  P. erosus, on the other hand, is grown in Central through North America (where it is known as jicama) and has been introduced into Brazil and other countries of Asia and Africa.