Jicama is ready to be eaten at any stage of growth. Tubers should be firm, smooth-skinned, heavy, and free of bruises, wrinkles, and cracks. Jicama can be stored in the refrigerator for up to 2 weeks. If it is stored for longer periods, its starch content converts to sugar. Ideally the tuber should be stored in a cool, dry place, because too much moisture can cause mold to form. The peeled tuber can be eaten raw or cooked. The sliced or julienned root retains its crispness even after sauteing or stir-frying and can be added to soups or stews. Raw jicama can be served as part of a vegetable platter or added to salads. It serves as a substitute for water chestnut.
The jicama is high in vitamin C and is a good source of fiber.
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