Fresh jicama

How to select

Select tubers that are firm and unblemished with a slightly silky sheen.

How to prepare

  • Slice off the roots like you would a red onion. 
  • Rinse the jicama under running water. 
  • Peel the skin using your hands, a vegetable peeler, or a knife and be sure to discard any seeds. 
  • Cut the jicama as desired (julienne, slices, cubes, etc.).

How to store

Jicamas can be stored for up to two weeks in a plastic bag in the refrigerator.

Peak season

Fall and winter

Ways to use

  • Cut jicama into sticks and use as a raw vegetable.
  • Add jicama to a stir fry.
  • Make jicama chips. Peel jicama and thinly slice. Arrange on a plate and squeeze with juice of 1/2 lime. Sprinkle lightly with salt, sugar, and chili powder. Chill for 20 minutes and serve.
  • Try roasting or sautéing jicama.
  • Add julienne jicama to any dish for an extra crunch.

Fun facts

  • Pronounced HEE-KAH-MAH, jicama is a relative of the potato family and can weigh between a few ounces to 6 pounds.
  • The root is edible but the above-ground portions are toxic.
  • The taste is like a cross between a potato and a pear.
  • Native Americans used jicama seeds as fish poison causing the fish to rise to the surface and to be caught much easier.

Nutrition info and facts

Jicama is a low-calorie food. Jicama contains fiber, which aids in digestion. Jicama is a source of vitamin C, which strengthens the immune system. Jicama is also a source of potassium.

1 cup jicama slices = 46 calories, 11 g carbs, 6 g fiber, 14 mg calcium, 14 mg magnesium, 22 g phosphorus, 180 mg potassium, 24 mg vitamin C

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FoodData Central. Yambean (jicama), raw. April 2018.

MasterClass. How to peel jicama: 4 steps to peeling the root veggie. October 21, 2021.