What is Jicama?

Jicama is a native Mexican root vegetable that's slightly starchy and round or oval in shape. They have a light brown, papery skin with white flesh on the inside. The root itself can range in size from that of a small apple to as big as about six pounds.

A pile of jicama in a Mexican grocery store

In English, this vegetable is also called yam bean root. You'll seldom see it called anything but jicama in a grocery store or on a menu. It's great alone as a crunchy snack or in a salad. Made up of mostly water, it's low in calories, rich in dietary fiber, and a good source of Vitamin C, potassium, and folate.

Jicama is native to Mexico. Spaniards first encountered it in Mexico and then introduced the root vegetable to the Philippines.It's now also popular in Chinese, Vietnamese and other South Asian cooking. The root stays crisp when cooked, similar to a water chestnut. It easily takes on the flavor of other foods or sauces it's being cooked with, making it ideal for dishes like stir-fry.

What does it taste like?

Flavor: A mildly sweet, nutty and earthy taste.

Texture: Crisp, crunchy flesh, similar to the inside of an apple.

How to choose jicama in the grocery store

Look for small or medium-sized root with shiny, smooth, and unblemished skin for optimal freshness. The thick, papery skin protects the flesh and keeps it from drying out or rotting. The larger the root, the more tasteless it will be, and the texture can be a bit tougher.

Avoid jicama with wrinkles, sunken or soft spots, punctures, gashes, or any signs of mold at the top or bottom of the root.

Vertical image with 2 photos. Top: a damaged jicama root with a gash in the side of the skin. Bottom: a close up of the bottom of a jicama root where mold has grown.

Some grocery stores, such as Trader Joe's, have begun selling thinly sliced jicama for making wraps. Eat them within a few days of purchase to avoid the jicama from getting slimy as it breaks down.

A Trader Joe's package of Jicama Wraps on a refrigerator shelf in the store.

How to cut and peel jicama

To cut jicama, remove the fibrous outer skin and slice into flat sections, and then smaller pieces if you like.

How to cut jicama: remove the top and bottom of the root.

Step 1: Turn the jicama on its side and cut off the top and bottom of the root.

How to cut jicama: slice into flat sections and then cut into smaller sticks.

Step 3: Slice jicama to desired thickness and then cut into sticks.

How to cut jicama: remove the skin with a knife.

Step 2: Place the jicama cut-side down and use a knife to remove the skin.

How to store jicama: in an airtight container in the refrigerator

Step 4: Store sliced jicama in an airtight container in the refrigerator.

How to eat jicama

Eat jicama raw. Cooking jicama is not common in Mexican cuisine.

Jicama is often eaten plain or with a squeeze of lime juice and Tajín as a snack, but can also be sliced, cubed, or julienned for salads, or as a crunchy element to other snacks.

Mexican Recipes with this ingredient

Mexico City-style pico de gallo: Crisp, crunchy jicama is the base of the recipe with cucumbers, diced onion, serrano chile and sectioned oranges for a unique snack that's doused in lime juice and sprinkled with Tajín.
Mayan Citrus salad: Also called ensalada xec (pronounced "shek"), this snack is a staple in the Yucatán region, made with jicama, sectioned citrus fruit (oranges and grapefruit), lime juice, habanero chile, finely chopped cilantro, and sprinkled with salt.

Preparation and Storage

Preparation: The skin is not edible, so always peel before eating. Use a sharp knife or sturdy vegetable peeler to remove the brown, fibrous skin.

Storage: Store a fresh jicama root in the refrigerator for up to 4-6 weeks before it starts to look like it's getting wrinkly or begins to get sunken spots. These are signs that it's no longer good because over time, the starch converts to sugar and the root begins to break down.

After cutting the root, refrigerate in an air-tight container and eat within a few days.