How To Store Jicama

TL;DR

Whole, uncut jicama can be stored at room temperature (55-59°F) for 2-3 weeks or refrigerated for up to 2 weeks
Cut jicama should be refrigerated and can last 3-5 days when properly stored
Jicama is low in calories, high in fiber, rich in vitamin C, and contains prebiotic inulin
Signs of spoilage include soft spots, discoloration, mold, off odors, and shriveling
Proper storage techniques can significantly extend jicama’s shelf life and maintain its crispness

Introduction

Jicama, the crunchy, refreshing tuber from Mexico and Central America, is a culinary chameleon. Its subtle sweetness and satisfying texture make it a favorite in salads, snacks, and even cooked dishes. But to enjoy jicama at its best, you need to know how to store it properly. This guide will walk you through everything from selecting the perfect jicama to keeping it fresh for weeks. Let’s dive into the world of this versatile veggie and unlock its full potential in your kitchen.

What is Jicama

Appearance and Taste

Imagine a turnip and a water chestnut had a baby – that’s jicama. This round, bulbous root vegetable sports a rough, brown exterior that belies its crisp, white interior. Slice it open, and you’ll find flesh that’s simultaneously juicy and crunchy, with a mild sweetness reminiscent of a cross between an apple and a potato. Its neutral flavor makes jicama a blank canvas for culinary creativity.

Nutritional Benefits

Jicama isn’t just a treat for your taste buds; it’s a boon for your body too. This low-calorie wonder packs a nutritional punch:

High in fiber for digestive health
Rich in vitamin C to boost immunity
Packed with prebiotic inulin for gut health
Low in calories and relatively low in carbs, perfect for weight-conscious eaters

A single cup of jicama provides about 29% of your daily vitamin C needs, all while keeping calorie count under 50.

Common Culinary Uses

Jicama’s versatility shines in the kitchen. Raw, it adds a satisfying crunch to salads and slaws. Julienned, it becomes a refreshing alternative to carb-heavy noodles. Diced, it’s perfect for salsas and ceviche. Even cooked, jicama holds its texture, making it ideal for stir-fries and soups. Its mild flavor pairs beautifully with bold seasonings, from chili and lime to sweet glazes.

Selecting Fresh Jicama

Picking the perfect jicama is your first step to storage success. Look for firm, heavy tubers with dry roots. The skin should be free from blemishes, cracks, or soft spots. A good jicama feels solid and dense for its size. Avoid any that seem light or have a hollow sound when tapped. Size-wise, medium jicamas (about 3-4 inches in diameter) tend to have the best flavor and texture.

Remember, jicama is typically harvested in fall and winter, but it’s available year-round in many areas through imports. If you have a choice, opt for in-season jicama for peak freshness and flavor.

Storing Whole Jicama

Room Temperature Storage

Whole, uncut jicama is surprisingly hardy. It can be stored at room temperature, much like potatoes. Find a cool, dry spot in your pantry or on your countertop, away from direct sunlight. Ideal conditions hover around 55-59°F (12.5-15°C) with low humidity.

In these conditions, your jicama can last up to 2-3 weeks. But keep an eye out – if your kitchen runs warm or humid, you might want to opt for refrigeration instead.

Refrigerator Storage

For longer-term storage, your refrigerator is jicama’s best friend. The cool, consistent temperature keeps it fresh for up to 2 weeks. Simply place the whole, unwashed jicama in your crisper drawer. There’s no need for bags or wraps – jicama’s natural skin provides all the protection it needs.

The ideal temperature range is between 35-40°F (2-4°C). Any colder, and you risk frost damage that can turn your crisp jicama mushy.

Storing Cut Jicama

Preparing for Storage

Once you’ve cut into your jicama, the clock starts ticking. But with proper preparation, you can keep it fresh for days. Start by washing the jicama thoroughly under cool running water. Pat it dry with a clean towel.

When cutting, use a sharp knife to minimize cellular damage. Remove the brown skin entirely – it’s tough and inedible. Cut the jicama into your desired shape: sticks, cubes, or slices. If you’re not using it all immediately, leave the unused portion whole with the cut side down on your cutting board.

To prevent browning, you can give cut jicama a quick dip in lemon or lime juice. This citrus bath not only preserves color but adds a zesty flavor boost.

Refrigerator Storage Methods

Cut jicama demands refrigeration. You have several storage options, each with its own benefits:

Airtight containers: Perfect for keeping jicama crisp. Choose a container that’s just big enough to hold your cut pieces without too much extra air.
Plastic wrap: If you’re short on containers, wrap cut jicama tightly in plastic wrap. Press out as much air as possible to prevent moisture loss.
Water bath: For maximum crispness, submerge cut jicama in cold water in a covered container. Change the water daily to keep it fresh.
Vacuum sealing: If you have a vacuum sealer, this method can extend freshness up to a week.

Whichever method you choose, store your cut jicama in the main body of the fridge, not the crisper drawer. It’ll stay fresh for 3-5 days, ready for snacking or cooking at a moment’s notice.

Signs of Spoilage

Even with the best storage practices, jicama won’t last forever. Knowing when to toss it is crucial for food safety and enjoyment. Watch out for these telltale signs:

Soft or mushy spots: Fresh jicama should be uniformly firm. Any soft areas indicate spoilage.
Discoloration: Brown or black spots on the flesh are a no-go.
Mold: Any fuzzy growth, especially around cut edges, means it’s time to say goodbye.
Off odors: Fresh jicama has a mild, slightly sweet smell. Any sour or unpleasant odors are red flags.
Shriveling: If the skin looks wrinkled or the flesh has lost its plumpness, it’s past its prime.

Trust your senses. If anything seems off about your jicama, it’s better to err on the side of caution and discard it.

Tips for Extending Shelf Life

Maximize your jicama’s longevity with these pro tips:

Keep it whole until you’re ready to use it. The intact skin is nature’s perfect wrapper.
Store it solo. Jicama can absorb odors from other produce, so give it its own space.
Check regularly for signs of spoilage, especially if storing at room temperature.
If you’ve cut more than you can use quickly, consider freezing the excess. While the texture will change, frozen jicama works well in cooked dishes.
For cut jicama, refresh it in cold water if it starts to lose crispness.
Label your stored jicama with the date to track freshness easily.
If you notice any soft spots on a whole jicama, cut them out immediately and use the rest promptly.

With these strategies, you’ll always have crisp, delicious jicama on hand for your culinary adventures.

Conclusion

Mastering jicama storage opens up a world of culinary possibilities. From crunchy snacks to exotic salads, this versatile veggie deserves a place in your kitchen lineup. With the right techniques, you can enjoy its unique texture and subtle sweetness for weeks. So go ahead, grab a jicama, and start experimenting. Your taste buds are in for a treat, and your body will thank you for the nutritional boost.