Background Information:
Jicama is available once a year in the fall. We harvest and send it out without any storage, so it is very sweet and fresh compared the same item at the grocery store.

Basic Usage and Cooking Strategies:
Jicama, should be peeled to remove the outer fibrous layer. Chop and eat fresh in salads or cut into sticks to eat with dip. Stir-fry with other vegetables, its neutral flavor will take on what it’s cooked with. It can also be cut and added to soups and stews, as a lower carbohydrate option in place of potatoes.

Storage Information:
Wash the outside and store in a plastic container in the refrigerator. Use within 4-5 days.

Recipes:

Jicama Salad