How to Cut Jicama
Learn how to peel and cut jicama into sticks or cubes.
Swivel peeler (optional)
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.
- 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.
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