The color and crispness of this root vegetable doesn’t diminish over time, and refrigerated, it will keep for long periods of time as well.

The outer skin of the Jicama is too thick to peel; its rough brown exterior should be cut away with a sharp knife. Often diced or julienned, Jicama is added to salads or side dishes for additional texture and flavor. Jicama can be eaten both raw and cooked. Sliced thinly, a large disc of Jicama can be used as a “tortilla” for tacos or as rolls for hors d’oeuvres. A popular way to heat it in Mexico is sliced, chilled and sprinkled with chili powder, salt and lime juice.

Jicama is high in protein and low in fat, so it can often be found as an ingredient in Paleo and Raw diets.