Jicama Sticks, Fresh and Pre-Cut

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Pre-cut sticks sit in the chilled produce case. Look near cut fruit and veggie trays. Latin grocers often cut them fresh.

Whole jicama is cheaper and keeps longer. You can cut your own sticks in minutes.

Produce staff judge cut jicama by its surface. Fresh sticks look crisp and bright white, never slimy.

• Check for liquid pooling in the tray corners.
• Translucent or grey edges mean the sticks are aging.
• Buy cut packs from the back of a cold case.
• Pick whole roots heavy for their size with dry skin.

• Keep cut sticks cold in a sealed container.
• Eat store cut packs by the date on the label.
• Home cut sticks taste best within a day or two.
• Store whole jicama dry, wrapped in a paper towel.
• Toss sticks that turn slimy or smell sour.

1. 1Wash and dry the whole root.
2. 2Trim off the top and bottom.
3. 3Peel away the thin brown skin and fibrous layer.
4. 4Cut into thick slabs, then into sticks.
5. 5Chill in a covered container until serving.

What does jicama taste like?

Mildly sweet and crunchy, somewhere between apple and raw potato.

Do jicama sticks turn brown?

Very slowly. They do not need lemon juice to stay white.

How are they usually served?

Raw with lime, salt and chili, or with dips.