Jicama 101: What is it and How to Use it

Specialty is often seen as a seasonal category. And why not? It features varieties like kaki persimmon, quenepa, and other highly seasonal fruits and vegetables. But don’t be fooled – there’s a plethora of specialties that are actually available year-round.

From berries, chicories, to roots, there’s far too many year-round specialties to list here. So, let’s focus on just one – jicama.

What is Jicama?

Jicama (pronounced HEE-kum-mah) is the bulbous, tuberous root of a vine in the bean plant family. It has a brown, paper-like skin that’s very similar to a potato and a white starchy flesh. Although it’s considered a year-round variety, jicama actually goes through two seasons a year.

During the Spring and Summer, jicama is in its cured season. This is the time of year where jicama is harvested and stored like a potato. It’s considered fully cured and has dry flesh, an extended shelf-life, and a rough, dark tan skin.

It’s second season is considered new crop season. This season occurs in the fall and winter and features a jicama that has not yet had time to cure. It’s characterized by a juicy, flavorful flesh, thin, delicate skin, and a shorter shelf-life. This season coincides with its peak season out of Mexico.

Jicama is native to Mexico and Central America and has been used in those areas since Mayan and Aztec times. During the period of Spanish colonization, Spanish colonists transported the root to other parts of the world, making it popular for many traditional Asian recipes.

What does Jicama taste like?

Jicama is starchy and lightly sweet in flavor. When in new crop season, it’s juicy flesh is comparable to that of a water chestnut or Asian pear.

How to Store Jicama

Depending on the season, the storage conditions of jicama can very slightly. Jicama should ideally be stored between 55-60°F with a relative humidity of 70-80%. Cured jicama should be stored in a cool, well-ventilated area. Only new crop jicama with flaky skin should be refrigerated – but note that it should be kept in the warmest area with good air-flow.

Professional Uses

Jicama can be used very similar to a potato. It can be cooked but is more often used raw. Consider featuring jicama on the menu through these recipes:

• Jicama Stir Fry with Cuttlefish – If burgers and greasy sandwiches aren’t within your brand, consider this hearty stir fry that’s perfect as a warm dish for the cold months ahead.
• Crispy Jicama Fries – The sides should shine just as much as the main entrée. Level up the sandwich section with crispy jicama fries with a juicy, burger with an Asian-inspired twist.
• Jicama Apple Salad – Toss in some seasonal apples, like Hidden Rose ®, and you got yourself a seasonal salad to feature on the menu.