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