What's in Season?

Winter, spring, summer, and fall each offer their own unique fruits and vegetables for distinct seasonal flavor. Learn to choose and use each season's best.

Jicama

Delicious raw and cooked, this sweet, nutty root adds a cool crunch to salads and stir-fries.

LEARN
Jicama (HEE-kah-ma) is an edible root that resembles a turnip. It has thin brown skin and crisp, juicy, white flesh that’s mild in flavor (think of a cross between a water chestnut and a pear). Jicama is native to Mexico, where it’s sometimes referred to as yam bean, Mexican turnip, or Mexican potato. The plant is a member of the bean family, and its vine can grow up to 20 feet in length. (The root is the only edible portion of the plant, though; its leaves and seeds contain a mild toxin.) In Central America, jicama is often sold by street vendors, eaten raw, and seasoned with lemon or lime juice and chili powder.

PURCHASE
Find jicama year-round in the produce section of many supermarkets and Latin American markets. Select firm, dry jicama roots. Skin should not appear shriveled, bruised, or blemished.

USE
Remove skin with a sharp vegetable peeler, then cut the white flesh into cubes or strips, according to your recipe. Because jicama does not brown or become soggy after cutting, it makes a nice addition to crudité platters and salads. It’s also good added raw to sushi rolls in place of cucumber for crunch, or included in stir-fries, as it performs best with quick-cooking methods that allow it to maintain crispness.

STORE
Keep jicama unpeeled in a plastic bag in the refrigerator for up to two weeks.

TRY

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