Popular in Mexico, this root vegetable has a crisp texture that remains crunchy even when cooked. Its white flesh has a subtle
flavor that can be enjoyed raw or cooked. Apples make a good substitute in recipes that call for raw jicama, while water chestnuts
can be substituted for cooked.
Season: November through May.
How to Choose Jicama
Jicama should be firm and onion-shaped with dry, papery, tan skin. Pass up any with soft spots or obvious bruising.
How to Store Jicama
Refrigerate in a bag for up to 2 weeks.
How to Prepare Jicama
Wash and peel the thin skin just before using.
How to Use Jicama
Because it doesn’t turn brown, jicama makes an excellent crudité; just slice it into sticks, drizzle with lime juice, and then sprinkle with chili powder or dip into salt. Or cut jicama into matchsticks and add to tacos, salads, and coleslaws.
Real Simple Jicama Recipes:
Fruits and vegetables at their peak right now.
Find out what's in season in your area right now, then locate a farmers' market near you.