Region of Origin
Commodity:
Jicama
Description & Origin
Jicama (pronounced HEE-kum-mah) is the bulbous, tuberous root of a vine in the bean plant family. The jicama available commercially in the US is of the water type, meaning it has clear, rather than milky white, juice. The root has papery brown-yellow skin like a potato, but unlike a potato it is most often consumed raw. The white flesh is starchy, but lightly sweet with a texture similar to water ...
Other Names
Yam Bean, Mexican Potato, Singkamas (Phillipines)
Health Benefits & Nutrition
Jicama is high in vitamin C and an excellent source of fiber. Unlike potatoes, jicama is mostly water, so it is low in sugar and starch and therefore a low glycemic index food. Jicama’s fiber contains an important pre-biotic called inulin that is indigestible and ferments in the gut. Inulin is said to improve the function of probiotics and improve gut health.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Jicama is traditionally eaten raw and prized for its crisp, juicy texture. In Mexico it is often served by street vendors cut into sticks along with a chile pepper, lime, and salt spice blend for dipping. Jicama takes well to almost any knife cut and does not oxidize after being cut. It is a delicious addition to any crudité selection. It is excellent matchsticked and served as a crunchy addition to salads, tacos, spring rolls, or proteins. It can even be sliced very thinly across its widest point to make a mini, carb-free taco shell. Jicama can be cooked, and it is sometimes added to stir-fries or made into a low-carb French fry.
Flavor Pairings
Mango, Lime, Red Onion, Avocado, Jalapeño, Serrano, Pineapple, Beet, Orange, Grapefruit, Garlic, Cilantro, Mint, Cucumber, Tomato, Coconut, Cabbage, Guajillo Pepper, Sesame Seeds, Shrimp
How to Store & Use in the Kitchen
Waxed or cured jicama with rough, dry skin can be stored in a cool, very dry area. Fresh, unwaxed jicama can be stored in the warmest, driest area of the refrigerator open to the air.
Jicama should be peeled by removing the thick skin with a large knife, rather than a peeler. Some surface moisture or mold can be cut off, but may eventually affect the flavor of the flesh. The flesh will not oxidize and can be cut into any shape desired. Once cut, jicama will only last 1 to maybe 2 days, so it is best to cut as close to use as possible. If the entire jicama is not needed, remove the portion required before peeling to avoid moisture loss on the remaining piece, which can be stored refrigerated. Jicama cannot be frozen.
Fight Food Waste Tips for root to stem cooking
The jicama has no pit and the entire center may be eaten. Unfortunately, there is no known use for jicama skin – we recommend composting.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
55-59°F
RECOMMENDED TEMP STORAGE ZONE:
55-60°F (Warm Storage)
SUBJECT TO CHILLING INJURY:
Yes – jicama is very sensitive to chilling injury and will display symptoms if stored below 50°F including decay, discoloration, and loss of texture.
RELATIVE HUMIDITY:
70-80%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
No
Quality Assessment
Look for smooth, firm roots with relatively uniform shape and size (size varies through the season and jicamas are not graded according to size). They should be free from mechanical damage and have bright white flesh. During the fall and winter “fresh” season jicama may have thin, damp, loose skin. This is normal.
Important Handling Notes
It is extremely important that jicama be stored as DRY as possible and kept above 50°F. If exposed to chill and moisture, decay can appear and progress quickly.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, jicama may last up to 2 months.