How to Store Jicama?

If you’re wondering how to store jicama, you’re not alone. This versatile food is often purchased locally and handled like other vegetables – storage, cooking, and cleaning. Fortunately, storing jicama is not hard at all. Most people purchase it directly from a farm or the grocery store. Here are some tips to help you store Jicama for long-term use.


Jicama, also known as yam bean, Mexican turnip, and Mexican/Chinese potato, is a fleshy, light-brown colored root vegetable. It originates from Latin America and resembles a giant turnip. It has a fairly crunchy feel.

It has a texture between a raw white potato and a Chinese water chestnut and a flavor. Making it appropriate for a range of recipes. It can occasionally reach huge sizes exceeding 5 pounds although.

For the majority of meals, smaller tubers are usually chosen. Jicama naturally contains few calories. An uncooked serving of 60 grams or a half-cup contains only 60 calories, no fat, and a very little salt.

Source of vitamin C, providing 20% of the daily recommended intake in one serving of raw jicama. Each serving also contains about 3 grams of fiber.

How to Store Jicama?

Jicama storage is not very difficult, but you should know your possibilities. In the end, you might only need a little at a time. Or you might discover a fantastic strategy to stock up and merely require some storage solutions to preserve it.

You are trying to raise your jJicamais another option. Depending on your finances and climate, you might not succeed, but you can always give it a shot without any safeguards; jicama has a limited shelf life.

Jicama storage involves keeping in mind one very crucial factor. Whatever method you use, you want to be able to keep it dry while storing it.

So long as you don’t chop or peel the jicama, you can keep it at room temperature. From there, it may be kept in the refrigerator or freezer and does so nicely. If you want to, you might even be able to locate directions for canning jicama.

We will go over storage options for the following:

  • Storage at Room Temperature
  • Refrigerator placement
  • freezing of food
  • We are confident you can complete some, all, or even portions of each of these. It’s a good thing that store.

Jicama Storage at Room Temperature

Do you recall how we mentioned that Jicama and potatoes might be similar? Here is yet another contrast between the two.

Jicama is in the store in raw form and peeled like potatoes. It resembles a potato. It also stores initially in a way similar to a potato.

The standard advice for storage at this time is as follows:

  • Keep uncovered and at room temperature.
  • Try to keep the items in a cool, dry place.
  • Make sure they are placed somewhere where moisture won’t build up as this could result in decay and mold. It is advised to keep the room between 53 and 59 degrees Fahrenheit but not below.
  • These recommendations will ensure that your potatoes keep well at room temperature for up to three weeks. You might need to watch out for them.
  • You don’t know how the jicama was treated before you got it home, which is the problem. You are unaware of the temperatures it experienced during processing and delivery and how they were handled.
  • Also, keep an eye out for jicama drab-colored jicama and steer clear of those. Jicama with imperfections should ideally be avoided as those areas are more likely to rot soon.
  • Be gentle with your jicamas when storing them. Avoid moving or banging the jicama because dJicamao could cause bruising or blemishes to the protecting skin. You don’t want to jeopardize the jicama’s long-teJicama life.

Keeping Jicama in the Fridge

It is safe to assume that you shouldn’t keep jicama in room tJicamature after cutting into it. Once it has been chopped and peeled, if you leave it out for too long, it could start to turn brown.

Jicama can be used in various enjoyable ways, many of which call for or benefit from being cooled. The refrigerator is another effective short-term storage solution, regardless of whether you slice your jicama to utilizJicamaw slices or you’re just ready to slice it and put it away to keep it in a different method.

Here are some pointers for storing food in a refrigerator:

  • Make sure there is no additional wetness on it by patting it dry.
  • Wrap firmly (plastic wrap works quite well)
  • Place in the refrigerator’s vegetable drawer.
  • Attempt to keep it away from the refrigerator’s coldest area while it is being stored there. Usually, the vegetable drawer is a decent place, but make sure it’s not next to the fan or blower or on the side closest to the freezer.
  • Again, it’s important to make sure that your jicamas are kept in a dry environment. They won’t accumulate moisture, which could eventually cause them to mold or spoil if you tightly wrap them.
  • Jicama can be well seJicamanto, a Ziploc-style bag if you don’t want to use plastic wrap. Just make sure the seal is tight. Your jicama should last for about two weeks in the refrigerator if you store it this way.
  • Allowing them to soak in a solution of lime or lemon juice and water is another excellent approach to prevent discoloration. If you choose to do this, remember once more that you must preserve them DRY.

Jicama Preservation in the Freezer

Here we are at the top jicama storage option. Let’s face it; we might only utilize it sometimes or in small quantities. In addition, you stocked up on it the last time you bought it since it was a great deal, and you now need to do something with it!

Those funds invested must not be wasted in any way. This storage option is for you if you require something that can be kept longer than at room temperature or in the refrigerator. I promise you’ll be grateful to us later for this fantastic choice.

It’s quite simple to freeze jicama. Just as simple as storing it in the refrigerator was storing it in the freezer.

Can you recall the Jicamaial detail that is crucial for storage? You want it to be dry for storage; that is true. Another problem about freezing jicama that you should be aware of. You can freeze either the whole jicama or the sliced and dicJicamaama. When you are ready to start freezing, do whatever you suits.

Follow instructions to freezing Jicama:

  • Jicama is wrapped entirely in foil. Make careful to wrap everything well and cover the vegetables, so there are no holes.
  • Avoid regions with plenty of wetness. It must continue to be dry even when frozen.
  • This can be preserved for up to 12 months in the freezer.

Jicama: How can I Tell if it’s Bad?

Jicama’s looks are the first thing to consider while judging whether it is not good. Jicama of the high grade should have glossy, vibrant skin. There should be no imperfections on the skin. It shouldn’t smell wormy and should be solid.

It shouldn’t be particularly sticky or have a slimy texture. Jicama can be stored in the fridge for three to four weeks. But if it’s not chilled properly, it cannot go well very soon. Within a week, it needs to be thrown away. If not, it might be rotten. Feeling your Jicama with your fingertips is a quick and simple way to see if something is wrong.

It is easy to tell jicama something is ready to eat by feeling it with your fingertips. Avoid Jicama roots with blemished or dull skin while buying them. The stem shouldn’t have any stains on it. Mold is present if the stem starts to turn green. Jicama will turn mushy if kept in the refrigerator or kitchen for a lengthy period. You should look at your jicama’s looks to see if it’s not good.

It shouldn’t smell bad and should be firm and dry. It ought to be easy, Jicama’sand smooth. Throw something out if it has a slimy or sticky texture. Jicama that is rotten will begin to smell moldy. It is, therefore, best to get rid of it as soon as possible.

Jicama that is rotten should smell bad and be slimy or sticky. It should be solid and not mushy; if it’s not slimy or sticky, it’s been around for too long. Before it spoils, it would be helpful to cut the jicama into slices; doing so will help you stop bad goji jicama from spoiling.

How Should I Cook Jicama?

Jicama, slightly sweet, and crunchy flesh, commonly referred to as the Mexican turnip or Mexican potato, is similar to that of a water chestnJicamacama is typically eaten raw in slaws and fruit salads, but some people like to stir-fry vegetables.

Jicama’s crunchy, juicy texture and flavor, according to Miami-based nutritionist Ximena Jimenez, MS, RDN, LDN, “remind me of an apple.” However, I could contrast that with the feel and texture of a potato. The best preparations are raw, sliced, or cut into sticks.

You must use a sharp knife to remove the thick brown skin before cutting the white, crisp flesh (a vegetable peeler is unlikely to cut deeply enough). Think about substituting it for carrots and celery, dipping it in hummus or peanut butter, or adding thin slices as a crunchy salad garnish. All you need are chopped tomatoes, onions, Jicama, cilantro, lemon juice, and a dash of salt and pepper to make a pico de gallo or salsa, which makes to use it.

Is Jicama a Vegetable or a Fruit?

A vegetable with a root is called jicama. Although it tastes and feels like an apple, it is a plant’s root. Root vegetables are easJicamadered for delivery or pick-up the same day in the fresh produce section.

Jicamas are quite flexible. They can be eaten raw or added to salads, just like fruit. They can, however, be added, much like vegetables, to soups, stews, casseroles, stir-fries, and other hot meals.

What is Jicama’s Nutritional Value?

For health-conscious customers who like the feel of potatoes, jicama is a great substitute.  Jicama is higher in nutrients than potatoes and has fewer calories as well. Jicamain, fiber, vitamin C, magnesium, folate, potassium, iron, and manganese are all in this root vegetable.

Jicama is a nutritional powerhouse since it has trace amounts of calcium, zinc, copper, vitamin E, riboflavin, vitamin B6, phosphorus, thiamine, and pantothenic acid.

Its purportedly healthy qualities aid in lowering cholesterol and blood pressure and enhancing circulation. Jicama has a significant amount of antioxidants, which may reduce the disease risk. It is also said to aid with digestion and encourage weight loss.

Reference: Jicama (Pachyrhizus erosus) extract increases insulin sensitivity and regulates hepatic glucose in C57BL/Ksj-db/db mice

What are the Jicama Uses and Consumption?

Jicama is popular in salads and is frequently consumed raw. Additionally, it can be used in place of normal french fries or other starchy sides by being cut into matchstick-sized portions and dipped in batter or fried.

Jicama’s flesh is porous, so it takes on the flavors of the environment. It is quickly gaining acceptance as a potato substitute because of its advantages over potatoes in terms of health and the fact that it can be eaten raw. Due to its distinctive and alluring flavor profile, it complements stir-fry recipes whether it is consumed raw or cooked.


You can take a few simple steps to store your jicama properly. To prevent discoloration and to keep the jicama fresh, store it in a dark, dry place. TheJicamagerator is a great place to store jicama, but it shoJicama is kept away from the freezer or near a fan. Jicama is best stored between 53 and 59 Jicamaes Fahrenheit, although temperatures above that range are okay in the summer.

Jicama can last for several months in the refrigerator, provided you store it properly. However, improper storage can cause it to go bad sooner than planned. A few signs of your jicama getting spoiled are browning, softening, or rotting. It’s best to store it in the vegetable Jicama of your fridge to prevent it from getting too soft. When storing jicama, Jicamaure keeps it away from sunlight.