v. split, splitÂ·ting, splits. 1  To divide from end to end or along the grain by or as if by a sharp blow; tear. 2  To break, burst, or rip apart with force; rend. 3  To separate; disunite. 4  To break apart or divide a chemical compound into simpler constituents.
Mexican jumping bean. Mexican jumping beans (also known as frijoles saltarines in Spanish) are seed pods that have been inhabited by the larva of a small moth (Cydia deshaisiana) and are native to Mexico. The bean is usually tan to brown in color.
Known to the Nahuatl-speaking people of Mexico as xicamatl, the jicama, or Mexican turnip, is a member of a group of plants known by the peculiar designation, yam beans. Jicama is actually a member of the Bean Family, and produces bean pods that look something like lima beans, but it's the root of the plant that is most commonly consumed. There are two varieties of jicama root, the jicama de agua, which produces a watery juice, and the jicama de leche, which produces a milky sap.