What is Jicama + 12 Jicama Recipes
This post may include affiliate links. Thank you for your support.
Jicama is a low-carb, low-calorie root vegetable that can be eaten raw or cooked! Below you’ll find over a dozen jicama recipes to try.
Lately I’ve been on a mission to eat more veggies, and I’ve been on such a jicama kick! I’m always craving crunchy foods, so I love that jicama is extra crisp and refreshing at the same time. Such a perfect veggie for summer!
If you’re unfamiliar with jicama, I’ve got you covered. In this post, I’ll share a few quick facts as well as 12 recipes to inspire you to experiment with jicama this summer.
What is a Jicama?
Jicama is a root vegetable that shares the same color and shape as a turnip, but is about 2-3 times the size. It has weathered brown skin (to be peeled before eating) that covers a white flesh, with a texture similar to that of a water chestnut or crisp pear.
What Does Jicama Taste Like?
Some people describe the taste of jicama similar to that of an apple, but more neutral and certainly less sugary. Nutritionally speaking, jicama is much lower in carbohydrates than a potato. A 1/2 cup of raw jicama is 25 calories with less than 6 grams of total carbohydrates. It is also rich in fiber (with 3 grams per serving) and vitamin C (20 percent of the recommended daily intake!).
Can You Eat Jicama Raw?
You sure can – raw jicama is amazing. I read somewhere that it’s like a savory apple, and I’d say that’s pretty spot on! Just be sure to peel the skin off first before consuming. I personally love it raw and have been reaching for it often lately instead of carrot sticks as an afternoon snack – I love dipping it in hummus or chopping it up for salads.
Pro tip: you can find pre-chopped jicama sticks at Trader Joe’s and Kroger. A little more expensive, but so convenient.
Jicama Benefits
Jicama isn’t just delicious, it’s one of the most nutrient-dense vegetables you can add to your plate. Here’s why I love adding it to so many of my recipes:
- High in fiber: A 1-cup serving of jicama has about 6 grams of fiber, which supports healthy digestion and helps you feel full longer.
- Rich in vitamin C: One cup covers close to half your daily vitamin C needs, which supports immune function and skin health.
- A natural prebiotic: Jicama is high in inulin, a type of prebiotic fiber that feeds the good bacteria in your gut.
- Low in calories and carbs: It’s a great option when you want something crunchy and satisfying without a ton of calories.
- Naturally hydrating: Jicama is mostly water, which makes it especially refreshing on hot days.
How to Cook Jicama
I’m obsessed with jicama fries, but you can also bake it whole like a potato, slice it into chips and bake it, or chop it into cubes for stir-fry, stews and soups.
Are you convinced to try it yet? I hope so — now it’s time for those 12 jicama recipes!
My Favorite Jicama Recipes
When it comes to using jicama, the options are endless. You can eat it raw, roast it, slice it into chips or chop it into salads and slaws. Below are some of my favorite ways to put jicama to good use, from baked fries to refreshing summer salads. Whether you want something light and snackable or a flavorful side, there’s something here to try.
Baked Jicama Fries
Mango Jicama Slaw
Chorizo and Chickpea Harissa Stew with Spiralized Jicama
Cilantro-Jalapeño Jicama Slaw
Citrus Herb Jicama Chips
Bacon Wrapped Jicama with Cajun Spices
Jicama, Apple, and Pomegranate Salad with Raspberry Dijon Vinaigrette
Black Bean Tacos with Spiralized Jicama and Avocado Mash
Mango Avocado Jicama Salad with Lime Dressing
Avocado, Jicama and Cucumber Salad
Jicama Apple Slaw
Chili-Lime Jicama and Corn Shrimp Salad
Do you love jicama? How do you like to eat it? Please share any of your favorite recipes below.
Jicama FAQs
Jicama has a tough brown skin that needs to come off before eating. Start by slicing off both ends with a sharp knife to create flat surfaces, then stand the jicama upright and carefully cut the skin away in strips, working your way around the entire vegetable. A vegetable peeler can work, but the skin is usually too thick for it to come off cleanly. Once peeled, you can slice it into sticks, cubes, matchsticks or thin chips depending on how you plan to use it.
Whole, unpeeled jicama keeps at room temperature for up to 2 weeks in a cool, dry spot like your pantry. Once you cut into it, wrap the unused portion tightly in plastic wrap or transfer it to an airtight container and store in the fridge for up to a week. Cut sticks or cubes will keep in a sealed container in the fridge for 4 to 5 days. To keep them extra crisp, store them submerged in water and change the water every couple of days.
Jicama is available year-round at most grocery stores, but its peak season runs from fall through spring (October through May). You’ll find the best quality jicama (juiciest, sweetest and most flavorful) during those cooler months. Look for ones that feel heavy for their size and have firm, smooth skin without any soft spots, wrinkles or cracks.
Very informative post! The details about documents and eligibility are especially helpful.
Just trying jicama for 1st time. It was lovely in a salad with different greens, pea sprouts,
Kale, arugala, spinach, Chinese cabbage, baby romaine, spring mix lettuce raddichio, and orange & yellow tomatoes and shaved asiago, black beans and also made dressing avocado vinegar, mustard, garlic dressing with 2’dates to add sweet. Since I enjoyed the mild taste and crispy texture of this new veggie your recipes have opened my thoughts on other ways to prepare jicama. Thank you.
Ahh that makes me so happy to hear, Stella. I’m so glad you found this post useful. 🙂