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?

Bob