Best Method recommended method with best effort-to-efficacy tradeoff 2-3 weeks
Whole in Pantry or Fridge
- Store whole jicama in cool, dark place pantry or fridge both work
- Don't wash until ready to use
- Keep away from ethylene producers
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
Protect your produce
This item is sensitive to ethylene gas, which is released by other produce.
Fridge Friend absorbs ethylene gas, bacteria, odours, and excess moisture to make your food stay fresh longer.
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.