This tutorial provides expert tips, photos, and a short video on how to cut jicama. You’ll learn how to peel this vegetable and cut it into matchsticks or cubes, plus how to store and eat jicama.
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Jicama is a delicious tuber that’s native to Mexico. It’s most commonly eaten raw, cut into sticks and sprinkled with Tajin, a seasoning blend made with chilis, lime, and salt.
Raw jicama sticks make a great snack, but you can prepare jicama in other ways and also use it in cooked recipes. If you’re interested in trying jicama, I’ve put together this tutorial on how to cut jicama into sticks or cubes!
The step-by-step photos and short video are great to follow while you’re in the kitchen prepping jicama. You’ll also find the answers to frequently asked questions about jicama in this post. Let’s go ahead and get started!
What does jicama taste like?
Jicama tastes like a less sweet apple or pear, with some nutty hints. It has a very crunchy and juicy texture that’s similar to a potato. Due to its fairly mild taste, jicama is a great addition to recipes and adds a refreshing taste without overpowering the dish. For the same reasons, it can take on seasonings well and pairs especially well with spicy ingredients.
Does jicama need to be peeled?
Only the flesh of jicama is edible, since other parts of the plant contain a toxic compound. Always peel jicama before eating. I’ve included tips on peeling jicama in this post.
How to Peel and Cut Jicama into Sticks or Cubes
- Scrub and wash the jicama under cold running water. Pat dry. Trim off the root and stem ends.
- Peel the jicama using a swivel peeler or a knife. The papery skin can get stuck in some peelers, so a knife may be your best bet.
- Slice the jicama in half lengthwise (from top to bottom).
- Cut each half into ¼-inch half-moon shapes.
- For jicama sticks, cut each half-moon into ¼-inch matchsticks. You can stack a few half-moons on top of each other to be more efficient.
- For a large dice, cut jicama sticks into cubes.
- For a small dice, cut jicama sticks in half to make them thinner.
- Then cut the thinner sticks into small cubes. Finely chopped jicama is great for salsas and salads.
How much does a jicama yield?
Jicama vary in size, but I usually find medium or large jicama at the store. The jicama I used while making this post, which was fairly large, weighed about a pound and yielded about 3 cups diced.
How to Store Cut Jicama
To stay fresh, jicama needs to be kept dry both before and after it’s cut. Whole jicama can be stored at room temperature in a dry area. After you cut jicama, it needs to be stored in the refrigerator.
First, pat jicama dry with a towel to remove excess moisture, then wrap it tightly with plastic wrap or put it in a tightly sealed Stasher bag. Jicama can last for up to 2 weeks in the fridge.
How to Eat Jicama
Now that you know how to cut jicama, let’s talk about how to eat it! Here are some easy ways to enjoy jicama:
- Sprinkle raw jicama sticks with chili powder or Tajin seasoning and enjoy as a snack
- Add jicama sticks to a veggie platter served with hummus or guacamole (try my Dill Pickle Hummus or Caramelized Onion White Bean Dip)
- Use diced jicama in salsas
- Spiralize jicama and use it in raw salads or cooked dishes
- Turn jicama into “rice” using a food processor and use it as a base for stir fry
Jicama Recipes
My post on how to cut jicama would not be complete without a shout-out to some of my favorite jicama recipes on the site! Check out my Baked Jicama Fries with Cilantro Lime Dressing, Pineapple Jicama Salsa, Jicama Cherry Salsa, and Chili Lime Jicama and Cucumber Salad. I hope you enjoy jicama as much as I do!
Watch How to Prep Jicama
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How to Cut Jicama
Equipment
- Knife
- Swivel peeler (optional)
Ingredients
- 1 jicama
Instructions
- Wash and scrub the jicama under running water. Pat dry. Transfer the jicama to a cutting board and trim off the ends.
- Peel the jicama using a swivel peeler if you have a good one that can handle tougher skin. Or, use a knife to peel the jicama. The papery skin can get stuck in some vegetable peelers.
- Slice the peeled jicama in half from top to bottom (lengthwise). Cut each half into ¼-inch half-moon pieces.
- To make jicama sticks, cut the half-moons into ¼-inch sticks. You can stack a few half-moons on top of each other if you want. Jicama sticks can be enjoyed raw as a snack and added to veggie platters or used for jicama fries.
- For a large dice, cut those sticks into cubes. For a smaller dice, make thinner matchsticks (cut them in half lengthwise) and then cut them into tiny cubes. Small jicama cubes are great for salsas.
Video
Notes
- Whole jicama can be stored at room temperature, such as on your counter in a cool, dry place until you cut it.
- Cut jicama should be wrapped tightly in plastic wrap or stored in a tightly sealed bag (like a Stasher bag) to stay fresh. An airtight bag is best for jicama that’s been cut into sticks or cubes. Keep in the refrigerator for up to 2 weeks.
Nutrition
Happy cooking! – Lizzie
Kayleigh@feedyourworth
Oo il have to try this
Lizzie Streit, MS, RDN
Hope you enjoy jicama!