jicamaOrigin & History
Jicama belongs to the bean family, yet the part valued in the kitchen is its enlarged underground root. Its center of origin is Mesoamerica, especially Mexico and Central America, where it was cultivated long before European contact.
Flavor Profile & Culinary Character
The flesh is crisp, succulent and neutral enough to carry citrus, chile, herbs and vinaigrettes. Compared with potato it is less starchy; compared with apple or pear it is less aromatic; compared with water chestnut it offers a similarly refreshing crunch.
Nutrition · Raw Jicama per 100 g
Jicama is a low-energy, high-water root with meaningful dietary fiber and vitamin C. The values below follow USDA legacy composition data for raw yambean/jicama.
| Nutrient | Amount |
|---|---|
| Energy | 38 kcal |
| Water | 90.1 g |
| Carbohydrate | 8.82 g |
| Dietary fiber | 4.9 g |
| Total sugars | 1.8 g |
| Protein | 0.72 g |
| Total fat | 0.09 g |
| Vitamin C | 20.2 mg |
| Potassium | 150 mg |
| Calcium | 12 mg |
| Iron | 0.6 mg |
| Sodium | 4 mg |
Culinary Uses
Markets, Seasonality & Production
Commercial jicama can be found throughout the year, but Mexican agricultural sources report particularly strong availability from December through June. Specific harvest windows vary with state, climate and planting cycle.
U.S. market: USDA postharvest guidance notes that most jicama found in U.S. markets is imported from Mexico. Limited domestic production has historically existed in Hawaii, while California has periodically explored commercial production.
What chefs should buy
- Choose roots that feel firm, heavy and crisp with relatively smooth skin.
- Avoid major shriveling, soft spots, deep cuts, mold or internal browning.
- Smaller to medium roots are often preferred; very large roots can become more fibrous or woody.
- After peeling, the flesh should be clean white, juicy and crisp.
Professional Kitchen Handling
Prep sequence
- Wash the exterior before cutting.
- Trim top and bottom to create stable surfaces.
- Remove the fibrous brown skin completely with a knife or peeler.
- Cut to the required shape: julienne, baton, dice, ribbon or slice.
- Hold cut product refrigerated in a covered food-safe container and use promptly for best crunch.
USDA's Food Buying Guide reports approximately 0.89 lb ready-to-serve peeled raw jicama from 1 lb as-purchased, useful for purchasing and prep-yield calculations.