Jicama

Wholesale Jicama

Jicama is the cheapest reliable crunch in produce. It stays crisp for days after cutting, it does not brown, it tastes faintly sweet and neutral, and it holds for weeks whole. For salad bars, catering, meal-prep programs and cut-vegetable packs, very little else does all four.

Selection

Look for firm, dry roots with smooth tan skin, no soft spots, no shrivelling and no cracks or weeping at the stem end. Medium-size roots — one to three pounds — are consistently better eating than very large ones, which turn woody and starchy.

Storage

Whole jicama holds two to four weeks at 55°F in a dry, ventilated space. Refrigeration is acceptable but not necessary and encourages soft spots if humidity is high. Once cut, refrigerate at 34–38°F, where it will stay crisp and white for up to a week — unusual among cut vegetables.

Prep

The skin and the fibrous layer beneath it must both come off; a knife works better than a peeler. Underneath, the flesh is pure white and stays that way. Only the root is eaten — the rest of the plant is not food and is discarded at harvest.

In the Kitchen

Batons with lime, chili and salt is the Mexican street standard. Beyond that: slaws, salads, spring rolls, crudité platters, sliced thin as a low-carb tortilla or cracker substitute, and diced into fruit cups where it holds texture long after melon has gone soft.

Nutrition

Jicama is very low in calories and high in water, with fiber — including inulin, a prebiotic fiber — plus vitamin C and potassium. Fat free, cholesterol free and very low in sodium.

Order Jicama Wholesale

Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.