From Our Farm
Jicama (Mexican Turnip / Yam Bean)
A round, tan-skinned root with crisp white flesh inside. There's almost nothing to do with it: peel off the skin and eat it raw. It's sweet, juicy and stays crunchy, tasting much like a pear.
How it compares to Pear
The flesh tastes like a mild, watery pear — lightly sweet and very juicy — but it stays firm and crunchy instead of going soft, closer to a water chestnut in texture. Unlike a pear it doesn't brown quickly once cut, so it holds up well on a snack plate.
Storage & handling
- Peel the skin off completely before eating. Only the white flesh inside is food.
- Eat the root raw — there's no need to cook it. Cut it into sticks, slices or cubes.
- Do not eat the skin, leaves, stems, pods or seeds of the plant. They contain rotenone, a natural insecticide, and are not edible.
- Store it whole and unpeeled in a cool, dry spot rather than the fridge. Once cut, keep the pieces covered in the fridge and eat within a few days.
Good to know
- Jicama is the swollen root of a climbing vine in the bean family, which is why it also goes by the name yam bean.
- It's about 85% water, which is what makes it so juicy and refreshing, and it keeps its crunch even after sitting cut for a while.
- In Mexico it's most often sold as sticks with lime juice and chile powder, eaten as a street snack.
- Cut jicama resists browning, unlike apple or pear, so it's useful on a vegetable tray that has to sit out.
3 Ways to Cook Jicama (Mexican Turnip / Yam Bean)
Jicama Sticks with Lime and ChileThe classic Mexican way to eat it, and the whole point of jicama — peel, cut, season, done.+
Ingredients
- 1 jicama
- 1 lime
- Chile powder or Tajín
- Salt
Instructions
- Cut the ends flat, then peel away all of the tan skin with a knife or peeler.
- Cut the white flesh into sticks about the size of a French fry.
- Pile them on a plate and squeeze lime juice over the top.
- Sprinkle with chile powder and a little salt, and eat straight away.
Recipe adapted from Mexican Street Snack Tradition
Crunchy Jicama SlawNo cooking — peel, shred, and toss. Keeps its crunch for hours, so it travels well.+
Ingredients
- 1 peeled jicama, shredded or cut into matchsticks
- 1 carrot, shredded
- 2 scallions, sliced
- Juice of 1 lime
- 1 tablespoon oil
- 1 teaspoon honey
- Salt and pepper
- Chopped cilantro, optional
Instructions
- Whisk the lime juice, oil, honey, salt and pepper together in a bowl.
- Add the jicama, carrot and scallions and toss to coat.
- Stir in cilantro if you're using it.
- Serve cold. It stays crisp for several hours, so it can be made ahead.
Recipe adapted from Belle Nature Farm Kitchen
Want Jicama (Mexican Turnip / Yam Bean) in your box?
Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Order one-time, weekly, or biweekly for the Twin Cities cancel anytime.