How is jicama stored

As always, you should consult with your healthcare provider about your specific health needs. How should jicama be stored? Marisa Moore on behalf of Academy of Nutrition and Dietetics. Store whole, dry jicama in a plastic bag in the crisper drawer of the refrigerator for up to two weeks. If the jicama is cooked, also store it in a sealed container in the refrigerator. For optimal conditions, shield the plant from wind: companion crops of tall growing corn and sunflowers planted to shield the jicama may help.

Cactus—Opuntia ficus indica—is a good companion crop cultivated for its fruits. If you grow jicama on a trellis, fence, or supports, plant other warm-weather crops starting at about 5 feet away. Crops to grow in the same garden with annual jicama include bush beans, tomatoes, corn, squash, peppers, and eggplant. Hello, I love jicama. Also have seen some in the store that are cover with wax.

What is the purpose of that? I miss my jicama!!! Jicama that is brown inside has likely been on the shelf or in the market for an extended period of time. Jicama, unlike the potato, does not turn brown when sliced—unless it is sliced and then left sitting for some time. If you have just brought jicama home from the market and it is brown inside when you slice it for the first time, take it back to the produce person and ask how long the jicama has been at the market and how long since it was harvested.

In an airtight container or freezer bag, place the wrapped jicama into it. If using a freezer bag, press on the bag to remove any excess air. Then seal it tightly. For an airtight container, make sure the lid is leak-proof. Just a small amount of air that gets into the container can damage the tubers and shorten their shelf life. How long jicama will last will depend on how fresh it is. At grocery stores, it can be hard to tell when the root vegetable will expire since there is no expiration date printed on them.

The only way to tell how fresh the jicama is is by inspecting it first. The first thing to look for is the appearance of it. Good quality jicama will be bright in color and have no blemishes on them. Another way to check the quality of it is by picking one up and gently squeezing it. The jicama should be firm and have no soft spots. Jicama will usually last for only a week, but you can make them last much longer by properly storing them.

For uncut jicama, store them in a cool, dry place uncovered. After a week or so, the poor veggie will show signs of deterioration like mushiness, mold, and shriveled skin. Easily peel it off with a vegetable peeler. Cut as you would for french fries or matchsticks, with the additional step of slicing each rectangle into cubed pieces. With the veggie still whole, except for the sliced off ends, use a knife or a mandoline for super thin, precise slices to carefully cut even slices from top to bottom.

You can store the cut pieces in an airtight container in your refrigerator for up to one day before using in your recipe. Toss a handful into cold salads or sides. Use some thinly sliced matchsticks as a crunchy garnish on top of sandwiches. Add them into your typical vegetable mix you like to pickle.

Serve slices alongside carrots and celery with your favorite hummus or dip. Searching for a veggie that will add delicious crunch to your favorite dinnertime dishes? You can bake, fry, steam, stir-fry, and saute this wonder of the produce aisle as a tasty addition to many meals.