Origin: Mexico Part of the family of root vegetables

Spanish word

This large turnip-shaped tuber can weigh from 250 g to 2.5 kg.

Also called the Mexican turnip, jicama is covered by an inedible thin brown skin. The flesh is whitish, juicy, crisp and sweet, with a mild flavour reminiscent of water chestnuts and some varieties of apple.

Nutritional values per 250 ml
Calories: 46; Carbohydrates: 11 g; Fat: 0.1 g; Protein: 1 g.
Rich in fibre and vitamins C and E.

Buying jicama
It should be firm, feel heavy, and not be discoloured.

Refrigerated uncovered in the vegetable crisper, it will easily keep for three weeks.
If you do not use all of the jicama, peel it and cut in slices or cubes and place in a sealed container and cover with water, or else place it in a bag.


  • The younger (and smaller) the tuber, the sweeter and milder it will be.
  • This tuber is more sought after for its texture than its taste, which is minimal.


  • Peel jicama before using since its skin is thick, fibrous and INEDIBLE.
  • Also remove the first layer of flesh which is next to the skin, since it is often too fibrous as well (except for young jicama).


  • Generally served raw, it can also be sautéed or boiled though it will stay slightly crunchy, which makes it stand out amidst other textures.
  • It is an excellent and economical substitute for water chestnuts.
  • Since it does not turn black, jicama can have a starring role in a raw vegetable platter.



  • Serve raw, as sticks, with salsa.
  • Serve in a salad with cantaloupe - peel the jicama and cut into julienne strips. Peel and cube a cantaloupe or honeydew melon. Sprinkle with lime juice and honey. Finish with a few grinds of black pepper.
  • Use it in a salsa with apricots and peaches.
  • Stir fry - Sauté garlic, ginger and shallots in a wok. Add shiitake mushrooms and scallops. Add a few drops of sesame oil and the juice of a lime. Add julienned jicama at the end and just warm it through.

Worldwide Gourmet
Philippines - It is called Singkamas. It is eaten raw in salad with a vinaigrette to accompany fish, or eaten plain, sprinkled with salt.

Mexico - It is eaten raw, thinly sliced. It is usually seasoned with lime juice, chiles, cilantro and salt.


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