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" Using sharp knife, trim top and bottom of jicama and generously peel tough brown skin. Cut jicama into matchstick-size pieces; you should have about 8 cups. Peel cucumber in alternating strips; cut in half lengthwise, then into 1/4-in.-thick half-moons. With knife, cut peel and white pith from oranges and discard. Cut each orange crosswise into 1/4-in. rounds; cut each round in half and transfer to large bowl. From limes, grate 2 teaspoons peel and squeeze 5 tablespoons juice. To bowl with oranges, add jicama, cucumber, lime peel and juice, cilantro, oil, ground red pepper, and 1/4 teaspoon salt. Toss well. Serve immediately or refrigerate up to 4 hours."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a30655/jicama-orange-salad-recipe/?src=shelter_footer>