Bob Terwilliger wrote:
>
> People like prosciutto with apples. Prosciutto with melons is a classic. How
> do you think prosciutto would go with jícama? I just happen to have both of
> them in the house.
>
> I'm thinking of cutting the jícama into thin slabs and wrapping prosciutto
> around them. Would that be okay as is, or would adding something else (e.g.
> mango) make it better? How about a dusting of paprika, to emulate the
> paprika on serrano ham?

I'd suggest that chayote might be a better fit.
I think jicama would be too grainy.

I don't often buy chayote, but when I do, I always
peel it. I've noticed that not everybody does that.
It isn't strictly necessary, but I would certainly
do that if the plan is to wrap it with prosciutto.