Fresh jicama

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Fresh jicama, also known as Mexican yam bean, is a crisp, sweet root vegetable perfect for adding a refreshing crunch to salads, slaws, and snacks. Its mild, slightly nutty flavor makes it incredibly versatile for both raw and cooked culinary applications.

Storage Time

Up to 2-3 weeks in the refrigerator, 6-8 months in the freezer (texture will change)

Temperature

Store whole, unpeeled jicama in a cool, dark place or the refrigerator crisper drawer at 0–4°C (32–40°F).

Freezing

To freeze jicama, peel and cut it into desired shapes (cubes or sticks). Blanch the pieces in boiling water for 1-2 minutes, then immediately plunge them into an ice bath to stop the cooking process. Drain thoroughly and spread in a single layer on a baking sheet to freeze solid before transferring to airtight freezer bags or containers. Frozen jicama is best used in cooked dishes like stir-fries or soups, as its crisp texture will soften significantly upon thawing.

Signs of Spoilage

• Soft or mushy spots on the flesh.
• Visible mold growth, especially on the skin.
• A sour or fermented odor.