Popular in Mexican cuisine, the root vegetable known as Jicama, pronounced “hee-cah-mah” or “hick-uh-mah,” resembles a large, brown turnip. Other names include the yam bean, Mexican yam, Mexican and Chinese potato, Mexican turnip, and sweet turnip (in Singapore).
These root veggies originate from central and south America, where they have been used as food and medicine for tens of thousands of years. Nowadays, Jicamas are found in the Philippines, China, and other Southeast Asia countries.
Jicamas have brown, slightly papery skin over crispy, juicy flesh. The flavor is like an apple and a water chestnut, and in cooking, you can add them to soups, stir-fries, and more, although they are typically eaten raw. If you are new to using this veggie, you’ll want to know, how can you tell the Jicama is bad? In addition, you’ll want to know the best way to store this type of veggie.
In our guide, you can find out how to tell you have a rotten Jicama. By the end, you’ll have enough information to know that if your Jicama turns brown, it has gone off, and you’ll need to toss it. You’ll also find the best way to ensure the veggie is properly stored to avoid food poisoning. (Read Is Dragon Fruit Skin Poisonous)
What Is Jimaca Root Vegetable?
Native to Mexico, Jicama is a nutrient-rich root vegetable popular in Central American cooking. It belongs to the bean family and is starchy like a potato. It can be found easily in most large supermarkets; occasionally, it can be found in the vegetable section with hot peppers and cactus paddles.
Jicama is a root vegetable that is high in dietary fiber and carbohydrates. The jicama root has a papery exterior, a creamy white interior, and a texture akin to that of a pear or a raw potato.
Jicama comes in a variety of varieties, and each one has a distinctive juice consistency. Jicama Leche is the most well-known variety because of its milky juice.
How To Tell If Jicama Is bad?
Jicama’s appearance is the first thing to consider when determining whether it’s good or bad. Jicama of high quality should have vibrant skin. Good quality Jicama shouldn’t have skin imperfections or smell wormy and should be firm. In addition, there shouldn’t be any slimy or sticky texture. You can store Jicama in the fridge, yet if it isn’t properly chilled, Jicama starts to go bad within a week and needs to be throwing away. Feeling your Jicama with your fingers is a quick and straightforward way to tell if something is wrong.
Avoid Jicama roots that are blemished or have dull skin when you buy them. The stem shouldn’t have any stains, and there shouldn’t be signs of Jicama mold. Check the appearance; it shouldn’t have a rotten smell. Also, if you find the Jicama turn brown inside, and you can quickly smell mold. (Read Can You Make Hamburger Helper Without Milk)
How To Cook Jicama?
The white, slightly sweet, and crunchy flesh of the raw Jicama, also referred to as the Mexican turnip or Mexican potato, is similar to that of a water chestnut. Jicama is typically eaten raw in slaws and fruit salads, but some people like to stir-fry vegetables. The best preparations are raw, sliced, or cut into sticks. You must use a sharp knife to remove the thick brown skin before cutting the white, crunchy flesh (a vegetable peeler is unlikely to cut deeply enough).
Think about replacing it with carrots and celery, dipping it in hummus or peanut butter, or adding thin slices to salads for extra crunch. Try your hand at making pico de gallo or salsa. All you need are chopped tomatoes, onions, diced Jicama, cilantro, lemon juice, and a dash of salt and pepper to make this.
How To Store Jicama?
Store on the counter until ready to chop, then in the refrigerator. Jicama will last two to three weeks in a cool, dry pantry. Chilled Jicama must be refrigerated. Half a jicama can be wrapped in plastic and refrigerated for a few days, and once sliced, lemon or lime juice will keep it fresh for a few days.
Jicama can last longer if stored properly. So, here is a deeper look at storing Jicama. Now, purchasing Jicama can be done days before you need to use it.
Store At Room Temperature
Until it is chopped and the skin is removed, Jicama can be kept at room temperature. Jicama should be kept cool, dark, dry, and at a constant temperature if you’re storing it in a room or pantry; otherwise, it will quickly go bad.
Store In Fridge
Once jicama has been sliced, it cannot be stored at room temperature. The Jicama must therefore be kept in the refrigerator.
Please place it in an airtight container or tightly wrap it in plastic wrap after storing it in the refrigerator and ensuring no moisture. Ensure it’s in the vegetable drawer and not in the refrigerator’s coldest spot. (Learn How To Remove Sharpie From Pumpkin)
FAQs
Is Jicama an inflammatory?
Jicama can aid in the fight against inflammation because of its high vitamin C content. However, even when we engage in beneficial activities like exercise, we still contribute to some inflammation.
Does Jicama turn brown after peeling?
Prep Jicama by removing the Jicama’s skin with a sharp knife; it might not peel easily with a vegetable peeler. Then the white flesh should be into cubes or strips. Cut Jicama does not oxidize or turn brown, so there is no need to be concerned about that.
How to tell if Jicama has gone bad?
If your Jicama has a rotten or spoiled smell, discard it immediately.
How long does Jicama last uncut?
Uncut Jicama can be stored for 3 weeks in a cool, dry place if tubers remain dry. However, wet jicama molds when wet, so once cut or sliced, refrigerate for up to 2 weeks.
What are the health benefits of Jicama?
- Nutrients.
- Full of Vitamins like Vitamin C
- Antioxidants.
- Boost Heart Health.
- Promotes Digestion.
- May Reduce Cancer Risk
How to Store Jicama
Jicamas, like potatoes, keep for 3 weeks in a cool, dry place to avoid mold-causing moisture. Once cut or sliced, Jicama can be stored in the refrigerator’s vegetable drawer for up to 1 week.
How to tell if Jicama is going bad?
It must be firm, dry, and odorless. Smooth and peelable, so toss anything slimy or sticky.
How long will jicama last?
For tubers, store unwrapped at cool room temperatures or in the refrigerator for 2 to 3 weeks. Once cut, store it refrigerated for up to a week. One pound of Jicama yields 3 cups of chopped or shredded vegetable.
Can I eat expired Jicama?
Odor and texture are good indicators that Jicama has gone bad. Don’t use spoiled or rotten smells. If your Jicama has become slimy should be discarded.
How do you store uncut Jicama?
The best method is to smell and examine the Jicama. Discard any jicama that has an unpleasant odor or unappealing appearance. (Read What Temp Is Broil Low)
What part of Jicama is toxic?
Only the flesh of Jicama is safe to eat. The Jicama skin, stem, leaves, and seeds are poisonous.
How to tell you to have good jicama?
Jicama should feel firm if you give it a light squeeze. The skin should not look wrinkled or shriveled, feel dry, be free of any significantly large blemishes, and shouldn’t have a noticeably rotten scent.
Is brown Jicama OK to eat?
Jicama is shaped like a large turnip and has a potato-like thick brown skin. The jicama root’s interior is clean and white, and the flavor is mildly sweet and reminiscent of some apple varieties.
Is Jicama bad if it’s brown inside?
The smell and texture are two things to watch out for to know whether your Jicama has gone bad. Avoid using anything that smells rotten. In addition, Jicama should be discarded if the Jicama has become slimy.
Can you freeze raw Jicama?
Jicama should be stored whole and uncut for up to three weeks in a cool, dry place (as you would potatoes). If Jicama gets wet, it will become slimy or stick before you see mold appear.
After cutting or slicing, cover tightly and store in the fridge for up to one week. Jicama skin should be scrubbed thoroughly to get rid of dirt before peeling.
How do you store cut-up Jicama?
Chances are you will know when your Jicama has gone bad, but smell and texture are some good indicators to watch for. If it has a rotten or spoiled smell, do not use it. Additionally, it should be thrown if the Jicama has become slimy or stick.
Can Jicama make you sick?
Jicama has high fiber content, so that that excessive consumption could lead to digestive disorders such as stomach aches.
How do you eat jicama?
Jicama is best consumed raw after being peeled and cut into matchsticks. However, it tastes great when refrigerated for a little extra coolness. Matchsticks dipped in lime juice, chili powder, and salt are a traditional way to eat them.
What are the brown spots inside Jicama?
Inside, if you see brown spots, it is a sign it is going bad as a potato would. You shouldn’t eat this portion, especially if there is a spoiled smell.
How do you pick sweet jicama?
Choose Jicama, which has thick brown skin with few or no imperfections. The jicama root’s interior will be clean, white, and mildly sweet flavor.
How long before Jicama goes bad?
Jicama should be stored in the refrigerator in a tightly closed plastic bag. Jicama should not be peeled until it is time to eat to extend the shelf life
How long does Jicama last in the refrigerator?
Properly stored, Jicama will keep for 7 to 14 days in the fridge.
