Crisp, juicy, and faintly sweet, jicama is a unique root vegetable that behaves more like a crisp fruit when eaten raw. It brings a refreshing crunch to salads, slaws, and fresh fruit platters without overpowering other ingredients.
If you're wondering how to peel it, store it, or cook it without losing its signature crunch, you're in the right place. This guide covers everything from picking the best bulb at the market to preparing it safely and incorporating it into your weekly meals.
Understanding Jicama
Native to Mexico and Central America, jicama grows on a vine and produces a large, tuberous root that resembles a turnip or a round yam. Its scientific name is Pachyrhizus erosus, though it's commonly known as the Mexican turnip or yam bean.
The exterior features a thick, papery brown skin that looks somewhat rugged, but inside lies a crisp, white, starchy flesh. Unlike potatoes, you don't eat jicama raw because of its starch content; you can eat jicama raw because its starch is mostly inulin, a type of prebiotic fiber that doesn't raise blood sugar the way regular starches do.
Nutritional Profile
Jicama is exceptionally low in calories yet high in essential nutrients, making it a favorite for weight-conscious eaters and anyone managing blood sugar levels.
A single one-cup serving of raw, sliced jicama contains roughly:
- Calories: 46
- Protein: 1 gram
- Fat: 0.1 gram
- Carbohydrates: 11 grams
- Fiber: 6 grams
- Vitamin C: 44 percent of the daily value
That massive fiber content comes largely from inulin, which feeds beneficial gut bacteria. Meanwhile, the high vitamin C concentration acts as an antioxidant, supporting immune function and collagen production. For more details on daily nutritional guidelines, check the USDA FoodData Central database.
How to Select and Store Jicama
Finding a good jicama at the grocery store or farmers market is straightforward if you know what signs to look for.
Look for tubers that feel heavy for their size. A dry, papery skin is normal, but avoid bulbs with soft spots, wrinkles, or visible bruising. Size matters, too: medium jicamas—about the size of a grapefruit—tend to be sweeter and less woody than giant specimens, which can become fibrous and dry.
Storing for Freshness
Whole jicama stores exceptionally well. You can keep an uncut bulb in a cool, dark, dry place like a pantry or root cellar for up to three weeks.
Once you slice into it, storage changes. Wrap any unused portions tightly in plastic wrap or place them in an airtight container in the refrigerator crisper drawer. It'll stay fresh for up to a week. If the surface feels a bit slimy or smells off, it's time to toss it.
Preparation Steps
Peeling a jicama intimidates many home cooks because of the tough, fibrous outer skin. Don't worry—you don't need a special tool, just a sharp chef's knife or a sturdy vegetable peeler.
- Rinse the bulb thoroughly under cold running water to remove any field dirt.
- Slice off the top and bottom stem ends to create flat, stable bases on your cutting board.
- Stand the jicama upright. Use a sharp chef's knife to slice downward from top to bottom, cutting away the thick brown skin and the fibrous inner layer just beneath it.
- Lay the peeled jicama flat and cut it into planks, then sticks or cubes depending on your recipe.
If you prefer a peeler, a heavy-duty Y-peeler works well, though you may need to go over the skin twice to expose the clean white flesh underneath.
Culinary Uses and Flavor Pairings
Jicama has a neutral, mild flavor with just a hint of apple-like sweetness. Because it doesn't have a strong taste of its own, it readily absorbs whatever flavors you pair with it.
Raw Applications
Raw jicama shines in refreshing contexts. Its texture holds up brilliantly against dressings and marinades without getting soggy.
- Snack sticks: Cut jicama into matchsticks, toss them with fresh lime juice, sea salt, and chili powder for a classic street food style snack.
- Slaws: Shred jicama on a box grater and mix it into traditional cabbage slaw for tacos or pulled pork sandwiches.
- Salads: Cube it and toss it with diced cucumbers, mangoes, cilantro, and a vinaigrette for a crunchy summer salad.
Cooked Applications
While most people eat it raw, jicama holds its shape surprisingly well when exposed to high heat. Because it has a high water content, it won't caramelize like a sweet potato, but it acts much like a water chestnut in stir-fries.
- Stir-fries: Add jicama chunks during the last few minutes of cooking a vegetable or noodle stir-fry to retain a slight crunch.
- Soups: Drop cubes into clear broths or vegetable soups where you want a firm bite instead of a mushy texture.
For culinary inspiration rooted in Mexican traditions, explore recipes on The Culinary Institute of America.
Important Safety Warning
While the root is delicious and nutritious, the rest of the jicama plant—including the vines, leaves, and seeds—contains a natural toxin called rotenone. Rotenone acts as a natural insecticide and is toxic to humans and pets if ingested. Always discard the peel, vines, and seeds entirely, eating only the fleshy white root.
Common Mistakes to Avoid
Working with unfamiliar ingredients leads to a few common pitfalls. Keep these tips in mind to get the best results:
- Eating the skin: The brown outer skin is tough, tasteless, and impossible to chew. Make sure you slice away all of the fibrous outer layer.
- Storing cut jicama in water: Unlike carrots or celery, leaving cut jicama soaking in a bowl of water for days can make it mushy. Store it dry in a sealed container instead.
- Overcooking: If you decide to sauté or stir-fry jicama, don't cook it for too long. Treat it like a bell pepper or snap pea—flash-cooked is best.
Frequently Asked Questions
Can dogs eat jicama?
Yes, peeled jicama makes a safe, crunchy, low-calorie treat for dogs in moderation. Make sure you remove all the tough skin and seeds, and cut it into bite-sized pieces to prevent choking.
Does jicama turn brown when cut?
Unlike apples or potatoes, jicama doesn't oxidize quickly. You can slice it hours ahead of time without needing to toss it in lemon water to preserve its color.
Is jicama keto-friendly?
Yes, it's relatively low in net carbs compared to traditional root vegetables like potatoes, making it a great low-carb alternative for snacking or salads.
Can you freeze jicama?
Freezing is not recommended. Because jicama has a high water content, freezing breaks down its cell walls, turning the vegetable mushy and watery once thawed.
