Jicama

What Is Jicama?

Jicama (Pachyrhizus erosus) is a round root vegetable native to Mexico and Central America, with yellowish-brown skin. Once peeled, it is white, juicy, and very crisp; its flavor is described as mildly sweet, somewhere between an apple and a pear.

Only the root of the plant is eaten; its seeds and above-ground green parts naturally contain toxic compounds (rotenone) and must never be consumed.

Jicama Nutrition Facts

One hundred grams of raw jicama contains only 38 kcal of energy; it is a low-calorie, high-fiber (4.9 g) root vegetable. It is a good source of vitamin C, with 20.2 mg.

What Are the Benefits of Jicama?

With its low calorie and high fiber content, jicama can be a vegetable option as part of a balanced diet; vitamin C is among the nutrients that contribute to general immune support.

This is general information; jicama is a food and is not a substitute for medical treatment.

How to Choose Jicama

Fresh jicama should be firm and heavy, with smooth skin; soft or wrinkled roots are stale.

• The skin should be uncracked, dry, and firm.
• Medium-sized roots are less likely to be fibrous than larger ones.
• Roots that feel heavy in your hand are juicier and fresher.

How to Store Jicama

Whole jicama can be stored for 2–3 weeks in a cool, dry place as long as it has not been cut; refrigeration is not required. After cutting, store it in an airtight container in the refrigerator and consume it within a few days.

Using Jicama in the Kitchen

Peel the tough skin from jicama, then usually eat it raw, cut into thin slices or sticks. In Mexican cuisine, lemon juice, salt, and hot pepper powder make it a classic snack; it is also used in salads and wraps.

How to Make Jicama Salad

Toss thin jicama sticks with corn, red onion, and mango, then dress with lemon juice for a refreshing summer salad.

Can Jicama Also Be Cooked?

Yes, thinly sliced jicama can also be briefly sautéed or boiled; however, it loses much of its crispness when cooked, so it is preferred raw in most recipes.

What Recipes Use Jicama?

Jicama salad, jicama sticks with lemon and hot pepper, taco garnish, and mango-jicama salsa are among the most common ways to use it.

Frequently Asked Questions

Can jicama be eaten raw?

Yes, the jicama root can be safely eaten raw after peeling; this is the most common way to eat it.

Can jicama seeds be eaten?

No. Jicama seeds and the above-ground parts of the plant contain natural toxic compounds and must never be eaten; only the root is safe.

What does jicama taste like?

It has a mildly sweet, refreshing, crisp flavor, often described as somewhere between an apple and a pear, with a texture between a potato and a turnip.

Where can you find jicama?

It may be available fresh in the exotic vegetable sections of large grocery stores and at some produce shops in Türkiye.

Is jicama similar to turnip?

Although it looks like a turnip, its flavor and texture are distinctly different; jicama is juicier, crisper, and mildly sweet.