Produce

Jicama

Crisp, juicy Mexican root eaten raw with lime and chili, or stir-fried.

Jicama is a round root vegetable with thin brown skin and crisp, white, juicy flesh that tastes mildly sweet and starchy, like a cross between an apple and a water chestnut. In Mexico it is sliced raw and dressed with lime, chili, and salt, and it stays crunchy in slaws, salads, and stir-fries. It can be eaten raw or cooked, and its texture holds up well in both.

Jicama is a tuberous root vegetable from the legume family, native to Mexico and Central America where it has been cultivated since pre-Columbian times. Despite being a legume, the edible portion is the underground root rather than seeds or pods—the same plant produces toxic seeds and pods that must be avoided. The root grows on a vine that can extend 3–4 feet into loose, sandy soil, and it typically weighs 1 to 3 pounds at harvest. Mexico remains the primary commercial producer, though it is also grown in California, Hawaii, the Philippines, and Southeast Asia.

The flesh is crisp, juicy, and crunchy with a mildly sweet, nutty flavor often compared to raw pear or water chestnut. This makes it unusual among roots: most require cooking to become palatable, but jicama is at its best raw, when its cellular structure delivers that signature snap. When cooked, it holds up reasonably well if treated gently—brief stir-frying or adding to soups in the last minutes of cooking preserves its texture better than prolonged heat.

The entire papery skin, along with leaves, seeds, and immature pods, contains rotenone—a natural insecticide toxic to humans and animals if ingested in quantity. Complete peeling is non-negotiable before any preparation. Once peeled, approximately 75–80% of the root is edible, and the yield is generous for a root vegetable.

Measured in: piece
Storage: Fridge

Types & varieties

Mexican Jicama

The standard variety found in most markets; mild and crisp

Ahipa

A separate species (Pachyrhizus ahipa) with slightly sweeter flavor, native to South America

Selecting and Storing

Choose firm, dense roots that feel heavy for their size. Avoid any with soft spots, wrinkles, cracks, or visible blemishes—these indicate age or improper storage. The skin should be thin and papery without discoloration. Store unpeeled jicama loosely wrapped in the crisper drawer of your refrigerator; it will keep 2 to 3 weeks. At room temperature, use within a week. Once peeled and cut, wrap tightly and use within 1–2 days, as exposed flesh begins to lose moisture and the signature crunch degrades rapidly.

Firm and dense with no soft spots or wrinkles
Heavy for its size indicates good moisture content
Refrigerate unpeeled for longest shelf life
Use cut pieces within 1–2 days

Common uses

Raw as a snack with lime juice, salt, and chili powder (classic Mexican street food)Sliced into fruit or vegetable salads for refreshing crunchShredded into slaws and cevichesStir-fried briefly (2–3 minutes) to retain crisp textureAdded to soups and stews in the final minutes of cookingJulienned or spiralized as a low-carb noodle substitutePickled in vinegar brine for a quick condimentThinly sliced as a base for canapés and garnishesUsed in fresh spring rolls and summer rolls

Tips & pitfalls

Always peel completely—the thin, papery skin is toxic and must be removed entirely before any preparation.
Choose firm, dense roots; avoid any with soft spots, wrinkles, or blemishes.
Store unpeeled in the crisper drawer of the refrigerator, wrapped loosely in plastic.
Peel and cut just before serving if serving raw to prevent moisture loss and maintain maximum crunch.
When cooking, add near the end of cooking time to preserve texture—overcooked jicama becomes mushy and loses its appeal.
To easily peel, score the skin around the circumference and peel in strips with a sharp peeler or paring knife.
If jicama tastes bitter, it is past its prime or was improperly stored—discard and select a fresher specimen.

Nutrition

28kcal

Energy

117 kJ · per 100 g

Where the calories come from

Protein 12%Carbs 85%Fat 3%

Protein

0.9g

2% DV

Carbs

6.4g

2% DV

Fat

0.1g

0% DV

Fiber

1.8g

6% DV

Sugars

3.8g

of which

Sodium

67mg

3% DV

Notable micronutrients

Vitamin C23% DV

Vitamin B65% DV

Folate4% DV

Potassium4% DV

Thiamin (B1)3% DV

Niacin (B3)3% DV

Source · USDA FoodData Central · Turnips, raw

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In the shops

Matched grocery products

No matched grocery products for Jicama yet.

Good to know

Scientific name: Pachyrhizus erosus
Family: Fabaceae (legume family)
Origin: Mexico and Central America, cultivated since pre-Columbian times
Flavor: Mildly sweet, nutty; reminiscent of raw pear or water chestnut
Typical size: 1 to 3 pounds (up to 5 pounds)
Peak season: Fall through early spring; available year-round
Shelf life: 2 to 3 weeks refrigerated; up to 1 week at room temperature
Caution: Skin, leaves, seeds, and pods contain rotenone and are toxic—must be completely peeled
Yield: Approximately 75–80% edible after peeling

Substitutes

Water chestnut — Similar crunch and neutral flavor; best for stir-fries and raw applications
Asian pear — Comparable texture and subtle sweetness; works well raw
Celery root — Acceptable texture substitute but stronger flavor
Jerusalem artichoke (sunchoke) — Similar crunch when raw; slightly nuttier flavor

Pairs with

Lime juiceChili powder Cilantro Mint Mango Shrimp Sesame oilOrange segments

Also called

Mexican Turnip · Yam Bean