Jicama
Specialty produce is subject to availability
Jicama is identified by its round and slightly flattened shape, and its smooth, tan-colored, skin. The moist, dense white flesh will be slightly sweet and starchy. Jicama looks similar to a turnip or a large radish, and it can be used as an alternative to the water chestnut. Its skin is thin and can be gray, tan, or brown in color. Additionally, it has a short root and contains white flesh. The skin is typically peeled before eating it raw.

Storage
» Store immediately covered in a sealed original container in the warmest part of the walk-in cooler. Chilling injury can occur (shriveling and softening) from storing jicama for longer than 7 days in the walk-in.
» Store in the original sealed carton away from drafts from the cooler fan. Keep away from moisture contact to prevent molding.
» Jicama is not susceptible to ethylene gas damage.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Handle the case carefully. Do not drop. Jicama can be easily broken.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» After peeling, rinse thoroughly.
» Store prepared product in refridgerator.