Jicama has a delicious white flesh hidden beneath its easy to peel brown skin. With a fruity flavor, similar to an apple, this starchy veggie is most commonly eaten fresh, though it can be cooked also. When lightly cooked jicama will maintain its texture and some of its crunch.
Often jicama is peeled, chopped, and added to salads. Because of its crunch, it can serve as a substitute for water chestnuts in a stir-fry or be tossed in with a fruit salad. It can also be used in soup or stew.
Keep your jicama unpeeled and unwashed on the counter for about a week or in the fridge for several. Store cut jicama in a plastic bag in the fridge.