Jicama

Store in a cool, dry place or in the crisper drawer. Once peeled and cut, wrap tightly and use within 3–4 days. Freezing is not recommended as it affects texture.

Peel the papery brown skin thickly (the layer just under the skin can be fibrous).

Jicama browns slightly when cut; toss with lemon or lime juice if storing.

Best eaten raw for maximum crispness, but can be steamed, stir-fried, or roasted.

Choose smaller jicamas (2–3 lb); larger ones tend to be woodier and less juicy.

It pairs well with lime, chili, cumin, and fresh cilantro.

Not peeling thickly enough and leaving a fibrous, unpleasant layer.

Freezing jicama, which makes it mushy when thawed.

Cooking it too long; it loses its characteristic crispness.

Buying very large jicamas that may be tough and dry inside.