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An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.

  • 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.


    —Melinda Page

    Real Simple Jicama Recipes:

    See all Jicama recipes »

What's your favorite Jicama recipe?

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