Category: Vegetables
🤔 What Is Jicama?
Jicama is a round, bulbous root vegetable with a papery, golden-brown skin and a crisp, juicy, and starchy white flesh. Often eaten raw, its flavor is a unique cross between a savory potato and a sweet apple, offering a refreshing and satisfying crunch to salads, slaws, and snack platters.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Whole/Unpeeled Jicama | Pantry (cool, dark, dry) | 2-3 weeks |
| Cut/Peeled Jicama | Refrigerator: 0-4°C (32-39°F) in water | Up to 1 week |
| Frozen | Not recommended | Not applicable |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Choose jicama that is firm, round, and feels heavy for its size.
- The skin should be smooth and have no major cracks, bruises, or soft spots.
- Smaller jicama are often younger and sweeter.
Appearance
Look for a smooth, light-brown skin. Avoid any roots that are shriveled or have significant blemishes.
Smell
Fresh jicama has a very mild, slightly sweet and earthy scent. It should not have any musty or sour odors.
Texture
The root should be very hard and solid. Any softness or spongy texture indicates that it is old and likely spoiled inside.
Common Varieties / Types
There are two main cultivated types, but they are generally not distinguished in markets.
- Jicama de Agua: The more common variety, with a large, round root and clear, watery juice.
- Jicama de Leche: A less common type with a more elongated root and a milkier juice.
📅 Seasonal Buying Guide
North America (USA/Canada)
Jicama is a warm-weather crop native to Mexico. Its peak season is in the fall, but it is available year-round in most supermarkets due to its good storage qualities.
Europe
Jicama is not widely cultivated in Europe and is available as a specialty import in some larger markets.
Australia/New Zealand
Available in specialty stores and some supermarkets, primarily as an import.
Tropical/Subtropical Regions
Jicama is widely grown and available year-round in Latin America and Asia.
Seasonal Quality Variations
Jicama is quite consistent in quality year-round due to its excellent storage capabilities, similar to other root vegetables like potatoes.
❄ STORE FRESH: Storage Guide
- Whole, unpeeled: Cool, dark pantry for 2-3 weeks.
- Cut or peeled: Refrigerator, in water, for up to 1 week.
- Key Tip: Do not refrigerate a whole jicama.
Storage Method Details
Pantry: Store a whole, unpeeled jicama in a cool, dark, and dry place, just like a potato. Do not wash it until you are ready to use it. Refrigeration can cause the starchy flesh to discolor and degrade.
Refrigerator (Cut): According to the USDA, once jicama is peeled and cut, it must be refrigerated. To keep the pieces crisp and prevent them from drying out, submerge them in a container of cold water and store them in the fridge for up to a week.
Jicama is a hardy tuber that stores well in conditions that mimic being underground—cool, dark, and dry. Refrigeration damages the raw cellular structure, but is necessary for cut pieces to prevent bacterial growth and oxidation.
Ethylene Production/Sensitivity
Jicama is not a significant producer of ethylene gas and is not sensitive to it.
Revival Techniques
If cut jicama sticks have lost some of their crispness, a 30-minute soak in a bowl of ice water will help them rehydrate and become crunchy again.
⚠ STAY SAFE: Food Safety Tips
- Max Time at Room Temp: 2 Hours (once cut)
Understanding Food Safety Rules
The most important safety rule is to only eat the root. According to the FDA, the stems, leaves, and seeds of the jicama plant are toxic and should never be consumed. Always peel the papery brown skin before eating the white flesh.
Reheating Methods
Jicama is rarely cooked, but if it is part of a stir-fry, it can be reheated on the stovetop.
Date Labels Explained
Jicama does not have date labels. Judge its freshness by its firmness and the condition of its skin.
Allergen Information
- Contains: None of the top 9 allergens.
⚠ Special Safety Considerations
As a root vegetable, it is crucial to wash and scrub the jicama root thoroughly to remove all dirt and soil before peeling it.
Pesticide Residue Information
The thick, inedible skin protects the flesh from pesticide residues. However, the FDA still recommends scrubbing the exterior before peeling to prevent transferring any contaminants to the edible parts.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing is not recommended for jicama. Its high water content and crisp texture are destroyed in the process, and it will become mushy and watery when thawed.
Recommended Thawing Methods
Not applicable.
Not Recommended
Do not freeze jicama.
🔥 Cooking Information
Quick Cooking Reference
Jicama is most prized for its raw, crunchy texture. If cooked, it should be done very briefly to retain its crispness.
| Method | Prep Style | Time | Result |
|---|---|---|---|
| Raw | Sticks/Slices | N/A | Crisp, juicy, sweet |
| Stir-Frying | Julienned | 2-3 min | Tender-crisp, like a water chestnut |
Cooking Methods for Jicama
Jicama’s best qualities shine through when it is served raw.
Raw
Peel the jicama and cut it into thin sticks or slices. It’s a fantastic raw snack, often served in Mexico with a sprinkle of chili powder, salt, and a squeeze of lime juice. It’s also a great crunchy addition to salads and slaws.
Stir-Frying
If you do cook jicama, do it very quickly. Julienne the peeled root and add it to a stir-fry during the last couple of minutes of cooking. It will retain its crisp texture, similar to a water chestnut.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Dietary Fiber (especially inulin), Vitamin C
- Good source of: Potassium
Jicama (Raw/Fresh)
- Calories: 38 kcal
- Protein: 0.7g
- Fat: 0.1g
- Carbohydrates: 9g
- Fiber: 4.9g
Jicama (Cooked/Prepared)
- Nutritional values are very similar to raw.
Key Nutrients & Their Benefits
- Inulin Fiber: Jicama is particularly rich in inulin, a type of prebiotic fiber. This fiber feeds the beneficial bacteria in your gut, promoting a healthy digestive system.
- Vitamin C: A powerful antioxidant that is important for immune function and skin health.
- High Water Content: Like cucumbers, jicama is very hydrating due to its high water content, making it a refreshing, low-calorie snack.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
Jicama is a hardy and relatively sustainable crop to grow in its native warm climates. As a legume, it can also fix nitrogen in the soil, which is beneficial for agriculture.
The primary environmental impact for most consumers is the transportation required to ship it from its growing regions in Latin America and Asia.
🔄 Substitutions & Alternatives
For a similar crisp, juicy, and slightly sweet crunch in raw applications, a crisp apple (like a Granny Smith) or an Asian pear can be a good substitute. Water chestnuts are the best substitute for its texture in cooked dishes like stir-fries.
Daikon radish can also provide a similar crisp and juicy texture, but with a more peppery flavor.
🔪 Recommended Tools
A sharp vegetable peeler or a paring knife is essential for removing the papery brown skin. A mandoline slicer is excellent for creating uniform sticks (julienne) for slaws or snack platters.
💡 Pro Tips
♻ Waste Reduction
The thick skin of the jicama is not edible and should be composted. Use a peeler to remove only a thin layer to maximize the amount of edible flesh.
✨ How to Revive It
If you’ve had cut jicama sticks in your fridge for a few days and they’ve lost their crunch, a 30-minute soak in a bowl of ice water will make them perfectly crisp and snappy again.
❓ FAQ
A: Yes, absolutely. The papery, golden-brown skin is tough and inedible and must be removed before eating the white flesh.
A: No. Only the tuberous root is edible. The rest of the plant, including the beans, stems, and leaves, is toxic.
A: It has a unique flavor and texture that is a cross between a crisp apple, a potato, and a water chestnut. It is savory but also mildly sweet and very juicy.
A: Only after it has been cut. A whole, unpeeled jicama should be stored in a cool, dark place like a pantry, as refrigeration can damage its starchy texture.
A: It can oxidize slightly, but it browns much more slowly than an apple or potato. Storing cut pieces in water will keep them perfectly white and crisp.
A: Yes, it is relatively low in carbohydrates and calories but high in fiber, making it a healthy choice and a good substitute for more starchy vegetables.
A: It is most popularly eaten raw, cut into sticks or slices, and sprinkled with chili powder, salt, and a generous squeeze of fresh lime juice.
A: Yes, though it’s most often eaten raw. When cooked briefly, as in a stir-fry, it retains its crispness like a water chestnut. It can also be boiled and mashed, but this is less common.
A: “Mexican potato” or “Mexican turnip” are common nicknames for jicama, referring to its origin and its root vegetable nature.
A: The skin is fibrous and can be tough. The easiest way is to slice off the top and bottom, then stand the jicama on one flat end and use a sharp knife to cut down the sides, removing the peel in strips.