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cutting board with jicama sliced into fries next to a chef's knife
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How to Cut Jicama

Learn how to peel and cut jicama into sticks or cubes.
Course Salad, Side Dish
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 1
Calories 250kcal

Equipment

  • Cutting board
  • 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 1/4-inch half-moon pieces.
  • To make jicama sticks, cut the half-moons into 1/4-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

Serving: 1jicama | Calories: 250kcal | Carbohydrates: 58g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 989mg | Fiber: 32g | Sugar: 12g | Vitamin A: 138IU | Vitamin C: 133mg | Calcium: 79mg | Iron: 4mg