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Fresh jicama offers a crisp, slightly sweet crunch that can elevate a variety of dishes, from salads to snacks. Selecting the best jicama ensures optimal flavor and texture for your culinary creations. This guide will help you navigate the factors that contribute to a quality purchase.
AUTHENTIC MEXICAN FLAVOR: Traditional Mexican spices and lime juice in sugar free pickling brine. Brings the mouth-watering taste of mexican street vendor fruit stands to your table with full flavor preserved.
MULTIPLE SIZE OPTIONS: Available in 8oz snack pouches, 32oz jars, 64oz jars, and 1 gallon jars to suit your snacking needs. On the go pouches make it easy to take this tasty treat anywhere!
PREMIUM QUALITY INGREDIENTS: Carefully crafted family recipe with quality and tradition ingredients to ensure true authentic flavor preserved in the pickle brine.
SNACK READY: All size options are ready to open and snack, no more preparation needed for your favorite jicama snack! Refrigerate after opening.
Versatile Root Vegetable: Jicama is a round, brown-skinned root vegetable with a crisp, juicy texture and slightly sweet, nutty flavor.
Nutritious: An excellent source of dietary fiber, vitamin C, and various antioxidants.
Culinary Versatility: Can be enjoyed raw in salads or as a crunchy snack, cooked in stir-fries or soups, or used as a low-carb alternative to potatoes or water chestnuts.
Long Shelf Life: Jicamas can be stored for several weeks when kept in a cool, dry place.
Thai Jicama Seeds. Pachyrhizus erosus. Heirloom, Non-GMO, Open Pollinated. Annual. About 150 Days to full maturity. Also known as ‘yam bean’, and 'true jicama'. This Thai variety produces larger fruits than its popular Mexican cousin, Mexican Jicama...
Cultivation: Start seeds inside 8-10 weeks before last frost date. Keep soil warm until emergence. Seeds will not germinate in cool soil. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil at least 20" deep.
Plant in late spring/early summer in a warm, sunny location when soil temperatures are above 70°F. Remove flower buds to promote root production. Harvest tubers 5 to 9 months after sowing and store in a dry, dark, cool environment at 50-60°F.
Brought to you by Whole Foods Market. Our standards are what set us apart, and our quality is what keeps us stocking pantries, fridges and freezers with the best natural and organic 365 Everyday Value products every day.
We get excited about things like whole grain flours, shade-grown coffee, organic milk and frozen veggies because we know that you care about cooking with the very best ingredients - without compromising on the ingredients you don't want.
Our Organic Stringless Snap Peas are Certified USDA Organic and come pre-washed.
Last update on 2026-10-19 / Affiliate links / Images from Amazon Product Advertising API
How to Choose the Best Fresh Jicama
Choosing the Right Jicama
When selecting fresh jicama, consider these key factors:
Size and Shape: Look for medium-sized roots, typically between 3-6 inches in diameter. They should feel firm and heavy for their size. Avoid overly large jicama, which can sometimes be woody or fibrous. Irregular shapes are generally fine as long as the skin is intact and the root feels solid.
Skin Condition: The skin should be thin, dry, and smooth, with a light tan or brown color. Avoid any jicama with bruises, soft spots, cuts, or blemishes, as these can indicate spoilage or poor quality. A slightly wrinkled skin is acceptable, but it shouldn't be excessively dry or peeling.
Firmness: Gently press the root to check for firmness. It should feel solid and not yield to pressure. A soft or spongy texture suggests the jicama is old or has begun to deteriorate, which will affect its crispness and flavor.
Frequently Asked Questions
How should jicama be stored?
Store whole, unpeeled jicama in a cool, dark place like a pantry or cellar for up to two weeks. For longer storage, you can refrigerate it in the crisper drawer. Once cut, wrap it tightly in plastic wrap or place it in an airtight container in the refrigerator.
What is the best way to prepare jicama?
Jicama is best enjoyed raw due to its crisp texture and mild sweetness. Peel off the tough outer skin with a knife or peeler, then cut it into sticks, cubes, or slices. It's delicious on its own, in salads, or as a crunchy addition to wraps and tacos.
Can jicama be eaten cooked?
While most commonly eaten raw, jicama can be cooked. It retains some of its crunch when sautu00e9ed or stir-fried, and it can be added to soups or stews. Cooking will soften its texture and bring out a slightly sweeter flavor profile.
What does jicama taste like?
Jicama has a mild, slightly sweet flavor reminiscent of a crisp apple or water chestnut. Its primary appeal lies in its refreshing, watery crunch. It's not overpowering, making it a versatile ingredient that complements many other flavors.
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