Q&A for How to Eat a Jicama

I always look at its color. In my experience, a ripe one is a deep, green-ish golden color. The jicama is firm without any brown-ish indented areas. One that shows these defects is probably past its prime. If I am unsure about this, I ask the produce guy or girl. Also, in some of the large grocery stores, the produce departments have vegetable/fruit referral "books" available that will tell you what seasons they are available and what to look for.

The skin contains a toxic compound intended to stop animals from eating it. While probably not deadly, it would likely cause indigestion and other uncomfortable effects. Also, the skin is papery and fibrous, and not a pleasant texture for eating.

No, if you freeze it, it will lose its crunchiness once its thawed. But you can store it at room temperature for weeks if it's not peeled. If it is, then it will stay fresh in the fridge for about 3 - 5 days. Keep it in a sealed plastic bag.

It is pronounced HEE-kuh-muh.

It grows on vines, and it's origins are in the Mexican peninsula.

It tastes like a cross between an apple and a potato. It may be eaten raw, but it's better steamed.

Hummus is a great dip for just about any veggie, and there are many prepared varieties in grocery stores. You could also make a dip with yogurt, minced garlic, a squeeze of fresh lemon, and spices of your choice.

It is the texture of an apple, maybe a little harder, so it should blend pretty easily if you dice it first.

Jicama is often used in green salad and fruit salad, so it should work great in Jello!

Central and South America; it is common in Mexico and southern U.S. grocery stores.

Yes. Jicama retains its crispness in a salad for several days, though it might depend on if you've added a liquid such as lime juice. I mix diced jicama with berries (no liquid), and it lasts for five days.

I haven't tried it cooked with a roast, but I bet it would be great! It would be similar to adding a turnip, except it is a much milder, sweeter taste rather than bitter (like turnips). I had lots of radishes in my garden this year and tried a few kitchen experiments with them. Though they were okay when added to the blender for smoothies, what surprised me was how they well they worked in the stew or soup. I never boiled them though, just simmered. They softened but retained their shape. I dropped them in the pot whole or halved, depending on size, and they remained colorful, though not quite as bright. They were a bit spicy. So, I'd guess jicama would do just fine with a roast!

Yes, it can take place of other crunchy vegetables.

Yes, you can cook jicama on a skewer.