Jicama – All You Need to Know | Instacart Guide to Fresh Produce

What is jicama?

Jicama is a starchy and fiber-rich root vegetable. It is also known by other names like Mexican potato, Mexican turnip, or yam bean. While it resembles a potato, it is actually a member of the bean family and a species in the genus Pachyrhizus.

The taste of jicama has been described as a cross between an apple and a water chestnut, and it offers a mild flavor with a lot of crunch. The exterior of the jicama root is papery. Inside, it’s a creamy white color, and its texture is similar to that of a pear or raw potato.

Several species of jicama exist, and they differ based on the consistency of the juice. The preferred type of jicama is the leche form because of its milky juice.

Is jicama a fruit or vegetable?

Jicama is a root vegetable. Despite its apple-like flavor and texture, it is the root of a plant. Root vegetables are found in the fresh produce section and can easily be ordered for same-day delivery or pick-up.

Jicamas are versatile. Like fruit, they can be eaten raw or used as a salad ingredient. But, like a vegetable, they can be added to soups, stews, casseroles, stir-fries, and other hot dishes.

Where did jicama originate from?

Like some other popular vegetables, jicama can be traced back to ancient times. It may have existed in Peru as long ago as 3000 BC. Although it’s originally from Mexico and Central America, it was brought to Asia in the 17th century by Spanish explorers and traders. Because of this, jicama is very popular in Asian dishes.

Much of the jicama in the United States comes from Mexico, although farmers have cultivated it successfully in Hawaii, California, Arizona, Texas, Florida, and Puerto Rico.

What is the nutritional value of jicama?

Health-conscious diners who like the texture of potatoes will view jicama as a great alternative.

Not only is jicama lower in calories than potatoes, but it’s also packed with nutrients. Protein, fiber, vitamin C, magnesium, folate, potassium, iron, and manganese are among the healthy contents of this root vegetable. Jicama also contains small amounts of calcium, zinc, copper, vitamin E, riboflavin, vitamin B6, phosphorous, thiamine, and pantothenic acid, making it a true nutritional powerhouse.

Its healthy profile is said to reduce cholesterol levels and blood pressure and improve circulation. Jicama is high in antioxidants, which can reduce the risk of disease. It also is said to improve digestion and stimulate weight loss.

How do you eat jicama?

Many people eat jicama raw, and it is a popular ingredient in salads. It can also be cut into matchstick-like sections and used in dips or fried as an alternative to traditional french fries or other types of starchy accompaniments.

Because the flesh of jicama is porous, it picks up the flavors around it. That makes it a great addition to stir-fry recipes. Whether eaten raw or added to cooked dishes, it has a unique and appealing flavor profile. It is rapidly becoming a popular alternative to potatoes because of its health benefits and the fact that, unlike a potato, it is edible when raw.

How is jicama grown?

Jicama grows well in sunny climates and is sensitive to frost. Therefore, it thrives in areas where the weather is hot year-round. Only the underground root is edible. It can be the size of a small apple but as big as two fists.

The seeds themselves look like beans. They are planted in rich soil with lots of space (at least a few feet) because the vines will sprawl. Vines grow up to 20ft tall and have blue or white flowers and pods that look like lima beans.

The harvesting of jicama usually occurs 3 to 6 months after planting. The roots will weigh about 3 to 6lbs at that time. If they grow too big, they lose sweetness and become more starchy.

When is jicama in season?

The best time for jicama is from October into the spring. It can usually be found year-round through Instacart, along with a wide range of fresh vegetables.

Once rare in the United States, jicama has become an increasingly popular ingredient in all seasons—cold and hot. 

How do you pick jicama at the grocery store?

The jicama roots that have shiny, smooth, and unblemished skin will be the freshest. The thick skin protects the flesh inside the root and keeps it from drying out or rotting. When the outside is healthy-looking, the interior will, most likely, be tastier. Jicama roots that are small or medium will usually be the best.

If you are looking to have your groceries delivered, you can easily shop for jicama via Instacart. After adding a product to your cart, use the “Instructions” option to notify your Instacart shopper about any preferences or specific directions on how to choose the best products. Shop for jicama.

How to store jicama

A cool and dry place is best for the roots. Store them uncovered. Avoid moisture in the area because even a little bit can create rot. Avoid putting them in the refrigerator. Uncut, they can be stored for as long as 3 weeks.

Once jicama is cut, it should be covered with a loose paper towel and placed in a plastic bag in the refrigerator, where it may remain fresh for up to 2 weeks.

How to tell if jicama is bad

When shopping for jicama, avoid the roots with blemished or dull skin. The stem should not be discolored. If the stem is turning green, that indicates mold. Jicama stored for too long in the kitchen or refrigerator will begin to turn soggy.

What can I substitute for jicama?

Daikon radishes, Jerusalem artichokes, and water chestnuts are all viable substitutes for raw jicama. Water chestnuts are also the best alternative in hot dishes calling for jicama.

If you use jicama to make fries without potatoes, you can use a wide range of other fresh produce, including zucchini and avocados.

Where can I find jicama near me?

The best way to shop for jicama and a wide range of fresh produce is via same-day delivery/pick up. Not only is it convenient, but a wide range of in-season options are available. Shop jicama on Instacart now.

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