Jicama: Tips and Tricks

Jicama is the vegetable that’ll have you convinced that it’s a fruit. Once you move past its large size and thick skin, you’re left with a vegetable that’s simultaneously crisp, juicy and sweet. More akin to an apple rather than other tubers, jicama is a vegetable that deserves a spot in your regular rotation. Be sure to give it a good home with these tips and tricks.

  • Size can make a big difference when it comes to jicama. The vegetable can routinely weigh 3 pounds or more and these larger specimens don’t always have the best flavor profile. Stick with smaller jicama, as they are sweeter and more approachable.
  • The best jicama should feel firm and heavy for its size and have smooth, dry skin.  Avoid ones that are woody or particularly tough.
  • Jicama skin is inedible, but should be peeled with a chef’s knife as opposed to a vegetable peeler. For best results, slice off portions from the top and bottom of your vegetable and slowly peel along the curve. Once the majority of the skin is off, you can use a vegetable peeler for problem areas if you’re so inclined.
  • Whole jicama will keep for up to two months if stored at room temperature, but always store peeled jicama in the fridge. If kept in a airtight container, expect peeled jicama to last 2 weeks.
    • Keep a mental note on how long peeled jicama has been in your fridge. It rarely discolors, so it’s easy to mistake an old vegetable for a fresh one.
  • Although jicama is most often served raw, it will still hold up to light cooking. Give it a quick blast of heat or bake at a low temperature to keep its crispness intact.
  • Since jicama is native to Mexico and Latin America, it naturally pairs well with heavyweight Mexican ingredients like jalapeño, avocado, and red onion. Try adding some to your next salsa for a sweet crunch!