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Picking & Storing Jicama:

Pronounced “Hee-cah-mah”, this Mexican root vegetable has a striking resemblance to a big brown turnip. Its exterior is made of a thick skin and is quite the contrast to its crisp and slightly sweet interior. It has a refreshing, juicy flesh that is sweet and crunchy and will remind you of water chestnuts.


When selecting a jicama, make sure it is firm and heavy for its size. It should also show no signs of shrivelling.


Your unwashed jicama can be stored in a cool, dark place for up to three weeks.  Once it’s peeled and cut, it can be stored wrapped in the fridge for up to one week.


Try this simple jicama, black bean, and tomato salad recipe.

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