How DO you store your jicama? Along my journey, I actually really fell in love with writing about food. If you leave it out too long once it’s been cut and peeled, it may begin to discolor. Chances are you will know when your jicama has gone bad, but some good indicators to watch for are smell and texture. To avoid discoloration after cutting, submerge jicama slices in a bowl with water and a few drops of lemon juice. Store jicama in a cool, dry place. But this job calls for more than a regular peeler. Do not slack on this step. I started this website, honestly, because someone told me I couldn’t. I keep it in the fridge and snack on it all week long! It’s so simple to store that jicama. Trust me, you will thank us later for this fabulous option. Besides, last time you purchased it you stocked up because it was a really good deal – and now you have to do SOMETHING with it! No matter the method you use for storing it, you want to be able to keep it dry. Once you cut it, wrap up your jicama tightly and store it in the refrigerator for a week. Some of these you might be familiar with but some of them may surprise you. Cutting Jicama. Seems to go quicker this way. I hope you found value from whatever article you read, and if you have any remaining questions, don't hesitate to contact me! Storing jicama is not extremely challenging but you should know you have options. From there, you can store it in the fridge or the freezer and it stores really well. Another great way to avoid discoloration is to let them sit in a lime or lemon juice and water mixture. The most common way to eat jicama is raw. Here is another comparison for the two. When it comes down to it you may only use small amounts at a time. Let’s face it, we may just not use it that often or only use small amounts. We invite you to check out the question and answer section for some additional information you may find beneficial. Choose jicama that are heavy for their size. Click below to find out more on how to Buy, Store, and Prepare these fruits and vegetables: How to choose, prepare, and store Jicama. Just as there are many ways to use, cook, or serve jicama there are also several potential ways to store it. The part that we commonly use or see if the root, which is tuberous and much like a potato in appearance. It’s very good when refrigerated for a little extra coolness too. POHIAN KHOUW/Demand Media. Jicama is amazing. i also discovered how to keep asparagus longer… break spears when you get home from the market, place in a jar, add about an inch or two of water and place in the fridge (change water every couple of days or so)) cover with a plastic bag (or not) the spears will keep fresh about 2 weeks. Hey, I'm Jaron and I'm a self-proclaimed food expert and author of this website! Jicama is a sweet, crunchy vegetable that heralds from Mexico. – The Ultimate Guide, Mixed with fruits like apples and oranges, Mixed with vegetables like onions and carrots, Raw and cold, sprinkled with chili powder, lime, and salt, Raw and cold, served with caramel or sweet dipping sauces and cinnamon. Keep whole, unpeeled jicama dry and unwrapped in a cool area for 2 to 3 weeks. Jicama is a sweet, crunchy vegetable that heralds from Mexico. I'll be honest with you, I started this website because someone told me I couldn't and I needed to prove them wrong. Jicama will mold if it gets wet. Using the knife I peel each slice similar to peeling a cucumber. We certainly can’t let those invested dollars go to waste. From there you can prepare it for whatever you might be using it for by slicing it, cubing it, or even shredding it. Avoid: Do you remember when we said that jicama can be similar to potatoes? Save my name, email, and website in this browser for the next time I comment. Once the tuber has been cut, it should be tightly wrapped in plastic wrap, stored in the refrigerator, and used within a day or two, although I … You need it to remain dry even in frozen form. Only the root can be consumed. When you purchase jicama in raw form from the store, it comes peeled much like a potato. Peel the jicama with a sharp knife; if it peels easily, it is mature and ready to eat. General grocery stores are more likely to carry jicama in areas with sizable Hispanic or South Asian populations. How to Peel and Cut Jicama. Peel and slice into long sticks. The vegetable drawer is typically a good spot but be sure it’s not on the side closest to the freezer or near the fan/blower. First, scrub well to remove dirt, then peel. You can actually freeze the whole jicama or you can freeze sliced and diced jicama. works better for me and I am able to get the peel and fiberouss part right underneath. The most important thing to remember when storing jicama is to keep it dry. The precise answer to that question depends to a large extent on storage conditions - after purchasing, keep jicama refrigerated at all times. How long does jicama last in the fridge? I recommend using a quality chef’s knife to rid your jicama of its outer layer. Make jicama chips. You can store in an airtight plastic container or a sealable freezer bag. Refrigerate up to 2 weeks uncut and unwrapped; once cut, cover and it will keep up to a week in the refrigerator. You should wash it, peel it, and then rinse it again. How to Peel a Jicama. Store uncut jicama in a cool, dry place uncovered for up to 3 weeks (as you would potatoes). How to prepare jicama The skin, leaves, seeds and PEEL of jicama are toxic and NOT edible. There is 1 very important aspect to keep in mind for storing jicama. Also, check out a few other fabulous-looking uses for Jicama: Jicama Salad. Are you confused yet about just what jicama is? Before you start cutting, peel jicama with a vegetable peeler, then halve from top to bottom (a serrated knife works best).Slice jicama halves 1/2 inch thick; lay slices flat and cut into 1/2-inch-thick sticks.Slice jicama halves 1/8 inch thick; lay slices flat and cut into 1/8-inch-thick sticks.Slice jicama halves 1/4 inch thick; lay slices flat and cut into 1/4-inch-thick sticks. Grate or cut into cubes, strips, or slices. These are the ideal jicama as they most likely were treated better or at least are less likely to rot quickly when you take them home. lots of ways to skin a Jicama!! After about an hour, you'll have browned cubes to serve alongside your main entree. You may have also heard jicama referred to as yam bean. Each pound of jicama yields about … It looks a lot like a potato but has flesh that is sweet like an apple. Store in the freezer up to 9 months like this. Any skin, leaves, or stems that come with your jicama should be removed and discarded. Choose jicama that has tough skin. Don’t you just hate it when you purchase produce and don’t get to use it all before you have to toss it out? The Chow ingrediant list doesn't seem to deal with it. However, if you do this, again remember that you need them to be DRY when you store them! The best way to eat jicama is just to peel it and cut it into matchsticks then eat it raw. Jicama really is part of the bean family though. How to store it. How to Peel a Jicama. For the purposes of cleaning, cooking, storing, etc. The skin of the jicama is not edible. Now, jicama is harvested in Mexico primarily, but can also commonly be found in place throughout Asia and the Philippines. Before you start cutting, peel jicama with a vegetable peeler, then halve from top to bottom (a serrated knife works best). Do not wash or peel it until ready to use. You don’t know the temperatures it faced during processing and distribution and you also don’t know how they were treated. When left in the fridge, sliced or cut jicama can be used up to two weeks. The problem is, you really have no idea how the jicama was handled before you brought it home. Here are some ideas and foods that jicama is commonly used in with great results. Your choice, just make sure it will seal airtight in the end. They said that there is no room left in the world for “another food blogger.” Keep away from high-moisture areas. Be the end of our guide, you will be a jicama expert. Seal those puppies up! Try roasting or sautéing jicama. Look for firm tubers that have dry roots. DRY is key here, because moisture will cause the vegetable to develop mold. Store any chopped jicama in the refrigerator. For all but the whole, roasted option, peel your jicama before cooking. Or you find a good deal so you stock up and then have no idea what to do with all of it? My name is Jaron. Using a sharp chef’s knife, cut the top and bottom off of the jicama. 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