Tips & Info

Improve Your Produce IQ: Jicama

From Sound Dietitians, a partner of the Verdant Health Commission. View the complete blog post and recipes from Sound Dietitians at

One of the reasons to try new vegetables you may or may not have noticed at the grocery story is to get out of the rut that mealtimes can bring over time. There’s an tan-colored, oval, root vegetable you maybe have seen at the store and not known what it is or how to pronounce its name. It’s called jicama (pronounced “hee-kah-mah”). Some may call it a yam bean or a Mexican water chestnut. It is part of the legume (bean) family. This is a tuber like a potato, but it is less starchy. However, the tough skin on a jicama needs to be peeled with a knife (not a vegetable peeler – the skin is too tough) because it contains a toxin (that is NOT found in the fleshy part of the tuber).

What does a jicama taste like? ​

A jicama is sweet like a pear or apple, but it is starchier. When eaten raw, it is quite crunchy, making it ideal for nut butters, hummus and other dips. ​

How do you chose a jicama?

Choose smaller jicamas because they are less fibrous. Choose ones with smooth skins because shriveled skin is a sign of an older tuber. They do not need to be refrigerated until they are cut open. If you find a jicama that is too large, ask the produce worker to cut into half or fourths. ​

How do you eat a jicama? ​

You can eat a jicama either raw or cooked, as you would eat an apple, pear, or kohlrabi. Some ideas for using it are:

  1. Cubed or sliced with a dip or dressing, particularly Mexican-type seasonings.
  2. Shredded in a slaw or salad.
  3. Mixed with fruits such as pineapple, mango, or apples.
  4. As part of a stir-fry.
  5. Included in soups and stews.
  6. As a French fry alternative (baked or fried).
  7. Roasted alone or with mixed other veggies. *See full blog post for a delicious fall recipe for jicama.


View the rest of the blog post from Nancy, a Registered Dietitian Nutritionist with Sound Dietitians, on the Sound Dietitians blog: