Other names:

Jicama (Mexican Potato, Tam Bean)


All year.


Mexico and the United States.

Handling tips:

45-50°F. Keep dry. Do not chill.

General information:

Once peeled an ivory colored meat is revealed. The meat is juicy and crunchy, similar to waterchestnut or crisp watermelon. Jicama's flavor is sweet, a touch starchy and although rather bland, addictive. Wonderful when served raw, it may also be stir-fried, baked or sauteed. High in potassium and a good source of vitamin C.