Learn how to cut jicama with this simple step-by-step guide. Sticks make for a healthy snack, or thin slices work great for salad and slaws.
Rinse the jicama under cool water to remove any dirt, then dry thouroughly.
Using a sharp knife, remove the top and bottom ends.
Starting from top to bottom, run the knife under the skin, keeping as much flesh intact as possible. Continue to turn and peel until all the skin is removed. Flip to the other side to remove the remaining peel. Alternatively, use the knife to peel about 1-inch of skin, then use fingers to pull the rest off. Use a paring knife or peeler to remove any small areas left on the surface.
Slices: Place the jicama with the widest side down on the cutting board. Cut down lengthwise into pieces of desired widths for each slice. For skinny slices, use a mandoline.
Strips: Stack a few of the sliced on top of each other and cut them into strips.
Cubes: If desired, with the stack of strips, turn and cut the pieces into cubes.
Alternatively, to shred jicama, cut the entire bulb in half lengthwise, then cut into quarters. Use the flat side of each piece to shred with a box or hand grater. Squeeze out any excess moisture if needed before adding to a dish.
Storing: Unpeeled jicama can be stored in a cool, dry place for up to 2 to 3 weeks. Store peeled and cut pieces in an airtight container in the refrigerator for up to 1 week. Wrap any large cut pieces in foil and refrigerate for 1 week.