Availability and Selection

Jicama is available year-round at supermarkets, specialty produce stores, and Latin American and Asian markets. Select firm, medium-size roots that feel heavy and dense for their size. The skin should be uniformly light tan and dry, with no blemishes or soft or dark spots. A large jicama can be fibrous and dry, and small ones are harder to peel. Avoid roots with shriveled skin or cracks. (On occasion, I see jicama sold with a waxed coating, which preserves its moisture and freshness. The wax comes off as you peel the jicama.)