Jicama
Estimated Inventory, 35 lbs : 9.90
This item was last sold on : 06/30/25
Description/Taste
Jicama is an oval-shaped root vegetable that resembles an onion but can also have an irregular or deformed appearance. It generally weighs 1,360 to 2,700 grams and is about 15 centimeters wide. This vegetable is often compared to potatoes because it also has rough, light brown skin with a flaky, worn texture. This thin skin is slightly mottled with darker, vein-like lines forming rings around its round shape. Peeling a Jicama reveals crisp, creamy white flesh similar in texture to a pear or apple. The succulent flesh easily releases juice and has a somewhat tough and fibrous consistency. This vegetable has smaller green and brown roots that grow out of its top and are usually cut off before consumption. Jicama has a mildly sweet flavor with a nuttiness and crunch similar to water chestnuts.
Seasons/Availability
Jicama is available year around.
Current Facts
Jicama, pronounced HIK-ka-ma, is botanically classified as Pachyrhizus erosus and belongs to the Fabaceae family, which also includes green beans, peas, black beans, and chickpeas. It is known by various other names such as the Mexican turnip, Yam bean, Sweet turnip, and Mexican potato. In the Aztec language Nahuatl, Jicama is referred to as Xicamatl which translates to watery root. This vegetable, native to Mexico and Central and South America, is classified as a legume despite its resemblance to potatoes and shared country of origin. Outside of its native regions, Jicama is a popular ingredient in Chinese, Indonesian, and Malaysian cuisine.
Nutritional Value
Jicama is high in vitamin C, a nutrient that encourages immune support, collagen production, wound healing, iron absorption, heart and brain health, and may protect against free radical cell damage. It contains potassium, which may support the metabolism, muscle, nerve, and kidney function, fluid balance, and bone health. This vegetable provides the body with omega-3 and omega-6 fatty acids, nutrients that help reduce inflammation, lower blood pressure, slow unhealthy artery plaque development, improve eye, skin, and hair health, and stimulate brain development, energy production, calcium absorption, and reproductive health. Jicama is a significant source of fiber that helps bolster digestion, improve gut health, and lowers blood sugar and cholesterol levels.
Applications
Jicama is most often consumed raw but can also be cooked, pickled, or canned. Its rough brown skin should be cut off with a sharp knife before consumption. This vegetable is often diced, sliced, shredded, or cut into Jicama sticks that can be eaten as a stand-alone snack or tossed into salad, slaw, salsa, crudités, relish, or soups like gazpacho and chili. Thinly sliced Jicama can be used as a tortilla for tacos or as rolls for hors d’oeuvres. In Mexico, it is popularly chilled and sprinkled with chili powder, salt, and lime juice. Jicamas low fat content makes it a common high ingredient in Paleo diets. Jicama pairs well with avocados, chiles, tomatoes, pico de gallo, cilantro, mint, carrots, celery, bell peppers, pineapple, papaya, mango, watermelon, cantaloupe, chorizo, salad greens, olives, hummus, grilled fish, roasted pork, and Tajín seasoning. The color and crispness of this root vegetable don’t diminish over time and when refrigerated in a crisper drawer, will keep for two to three weeks.
Ethnic/Cultural Info
Jicama has been historically valued in Mexican, Mayan, and Aztec cultures. In Mexico, Jicama is recognized as one of the four elements used in the Day of the Dead celebration on November 1st. The Day of the Dead centers around honoring departed relatives and friends. Altars are built outside the home to create a portal that invites the deceased to share food and fellowship with the living. This festival is linked to the harvest of Jicama along with the three other elements: sugar cane, tangerines, and peanuts. During the festival, Jicama dolls are made from strips of paper.
Geography/History
Jicama is native to Mexico and South America where it has been eaten for centuries. This vegetable thrives in hot climates with medium to high humidity levels. It cannot be found growing in the wild and is primarily produced in commercial settings. Jicama began spreading internationally when Spanish explorers who discovered the crop in Mexico brought it to Indonesia, China, the Philippines, and West Africa during the 16th Century. It is now popular in these regions as well as Texas, Florida, Hawaii, California, and Puerto Rico. Within these areas, Jicama may be found at farmers' markets or in home gardens. It remains predominantly popular in Latin America.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Peace Pies (Encinitas) | Encinitas CA | 619-618-6960 |
| Barleymash | San Diego CA | 619-255-7373 |
| Il Giardino di Lilli | La Jolla CA | 619-467-9897 |
| Books and Records | San Diego CA | 619-310-5298 |
| Finca North Park | San Diego CA | 619-581-3003 |
| Trust Restaurant | San Diego CA | 609-780-7572 |
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| Sabi Juice | Chula Vista CA | 619-971-8545 |
| insideOUT | San Diego CA | 619-888-8623 |
| Berry Good Food Foundation | La Jolla CA | 619-666-1633 |
| PFC Fitness Camp | Carlsbad CA | 888-488-8936 |
| Adobo House | San Diego CA | 619-990-8340 |
| Brigantine Coronado | Coronado CA | 619-435-4166 |
| Pier 32 Water Front Grill | National City CA | 619-718-6240 |
| Campfire | Carlsbad CA | 760-637-5121 |
| InterContinental Vistal Kitchen | San Diego CA | 619-501-9400 |
| Seasoned Catering and Events | San Diego CA | 619-246-4909 |
| Pizza Cassette | San Diego CA | 802-310-5601 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Farm Fresh Meals | Vista CA | 760-707-2383 |
| Bridges at Rancho Santa Fe | Rancho Santa Fe CA | 858-759-6063 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
| KI's | Encinitas CA | 760-586-8289 |
| Nutmeg Bakery & Cafe 1 | San Diego CA | 858-405-2401 |
| Lofty Coffee Co- W. Cedar | San Diego CA | 760-230-6747 ex. 4 |
| Patisserie Melanie | San Diego CA | 619-677-2132 |
| La Costa Resort & Spa Main Kitchen | Carlsbad CA | 760-930-7063 |
| Lofty Coffee Co.-Carlsbad State St | Carlsbad CA | 760-230-6747 |
| Mitch's Seafood | San Diego CA | 619-316-7314 |
| Coasterra | San Diego CA | 619-814-1300 |
| Hilton Garden Inn - Homewood Suites San Diego | San Diego CA | 619-696-6300 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| MCRD-Marine Corps Recruit Dept | San Diego CA | 619-725-6478 |
| Claytons Bakery & Bistro | Coronado CA | 619-435-5425 |
| Crest Cafe | San Diego CA | 619-295-2510 |
| UCSD Food & Nutrition Department La Jolla | San Diego CA | 858-761-1269 |
| Coronado Yacht Club | Coronado CA | 619-435-1848 |
| Leu Leu | Leucadia CA | 619-316-5807 |
| Brigantine La Mesa | La Mesa CA | 619-465-1935 |
| Sbicca Del Mar | Del Mar CA | 619-417-2587 |
| Cliffhanger Cafe Menu | San Diego CA | 858-452-9858 |
| Del Mar Country Club | Rancho Santa Fe CA | 858-759-5995 |
| Marriott Coronado | Coronado CA | 619-435-3000 x6335 |
| Lofty Coffee Co-Solana Beach | Solana Beach CA | 760-230-6747 |
| Ki's Kitchen Commissary | VISTA CA | 760-777-0700 |
| Beaumont's | San Diego CA | 858-459-0474 |
| Animae | San Diego CA | 619-925-7908 |
| Peace Pies | San Diego CA | 619-618-6960 |
| Portside Pier (Ketch Tasting Deck) | San Diego CA | 858-268-1030 |
| Parq Restaurant and Nightclub | San Diego CA | 619-727-6789 |
| Deeply Nourished | La Jolla CA | 808-489-7366 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| Great Maple Hillcrest | San Diego CA | 619-255-2282 |
| Espadin | Temecula California | 951-383-5585 |
| Monarch School (Nutrition Lab) | San Diego CA | 619-804-1766 |
| Home & Away - Old Town | San Diego CA | 619-886-1358 |
| La Jolla Country Club | San Diego CA | 858-454-9601 |
| The Mission EV | San Diego CA | 619-232-7662 |
| Portside Pier (Brigantine) | San Diego CA | 858-268-1030 |
| Botanica | San Diego CA | 619-310-6320 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
| Brigantine Del Mar | Del Mar CA | 858-481-1166 |
| PureTaco | Carlsbad CA | 760-845-3346 |
| Marriott Courtyard Nolen | San Diego CA | 619-544-1004 |
| Brigantine Pt Loma | San Diego CA | 619-224-2871 |
| Dot to Dot Academy | San Diego CA | 858-485-1978 |
| Junkyard Sports Bar and Grill | Oceanside CA | 760-407-8500 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Sheraton Carlsbad (Banquets) | Carlsbad CA | 760-827-2400 |
| Fort Oak | San Diego CA | 619-795-6901 |
| Southwestern Yacht Club | San Diego CA | 619-222-0438 |
| Lofty Coffee Co-Encinitas | Encinitas CA | 760-230-6747 |
| Reata Glen | Ladera Ranch CA | 949-545-2250 |
| Kona Kai Resort and Marina | San Diego CA | 619-221-8000 |
| Ketch Grill and Taps | San Diego CA | 858-268-1030 |
| Brigantine Poway | Poway CA | 858-486-3066 |
| Joya Kitchen | San Diego CA | 619-255-5979 |
| Crown Point Catering | San Diego CA | 619-223-1211 |
| Siamo Napoli | San Diego CA | 619-300-4810 |
| The Mission NP | San Diego CA | 619-220-8992 |
| Rancho Santa Fe Golf Club | Rancho Santa Fe CA | 858-756-1582 |
| Fairmont Grand Del Mar | San Diego CA | 858-314-1975 |
| Urban Kitchen Catering | San Diego CA | 619-276-8803 |
| Ron Oliver | San Diego | 619-295-3172 |
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Dot Cafe | San Diego CA | 914-263-1424 |
| Institutes of Health LLC | San Diego CA | 800-270-5016 |
| Sheraton La Jolla | San Diego CA | 858-453-5500 |
| Higher Grounds Coffee + Cafe | San Diego CA | 831-247-5395 |
| Cape Rey Carlsbad, a Hilton Resort | Carlsbad CA | 760-602-0800 |
| The Place Catering | San Diego CA | 858-549-7000 |
| Carte Hotel | San Diego CA | 619-365-1858 |
| Lil Piggy's | Coronado CA | 619-522-6890 |
| The Plot | Oceanside CA | 422-266-8200 |
| Red Tail Catering | San Marcos CA | 858-605-8219 |
| Lofty Coffee Co-Carlsbad | Carlsbad CA | 415-218-1535 |
| Top of the Market | San Diego CA | 619-234-4867 |
| Jalisco Cantina | Carlsbad CA | 619-204-5945 |
| Cutwater Spirits | San Diego CA | 619-672-3848 |
Recipe Ideas
Recipes that include Jicama. One
is easiest, three is harder.
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