Best Method recommended method with best effort-to-efficacy tradeoff 2-4 months
Whole in Cool, Dry Pantry
- Store whole jicama in a cool, dark place around 55-59°F avoid the fridge - jicama is very chilling sensitive below 50°F
- Don't wash until ready to use
- Keep dry to prevent mold
Cut/Prepared storage method for produce that has been cut open (shorter duration, different handling) 3-5 days
Cut Jicama
- Brush cut surface with lemon juice prevents browning
- Wrap in plastic or store in airtight container
- Refrigerate immediately
Long Term preservation methods like canning, dehydrating, pickling, fermenting 1-2 years
Pickled
- Peel and slice jicama
- Pack in jars with pickling brine
- Process using water bath canning
Fun Facts
- Jicama is the edible root of a vine in the bean family; the skin is inedible and should be peeled.
- The crisp, juicy flesh is often eaten raw in salads or with lime and chili; it stays crisp when stored properly.