Jicama, the crisp and juicy root vegetable native to Mexico, has gained popularity across the United States for its mild sweetness, low calorie count, and versatility.
Whether you enjoy it raw with lime and chili or cooked in stir-fries and soups, one thing’s for sure: you don’t want it to go bad before you get the chance to enjoy it. That brings us to the big question: how to keep jicama from going bad?
Preserving jicama properly not only saves you money but also ensures you’re getting the best flavor and texture from this refreshing root.
Let’s explain what causes jicama to spoil, how to store it, and ways to extend its shelf life, both whole and after it’s been cut.
What Is Jicama?
Jicama (pronounced HEE-kuh-muh or HEE-cuh-muh) is the edible root of the Pachyrhizus erosus plant. It’s often referred to as the “Mexican yam bean” and resembles a turnip or oversized potato with light brown, papery skin. The inside is white, crisp, and subtly sweet, making it perfect for raw snacks or cooked dishes.
Nutritionally, jicama is rich in fiber, vitamin C, and antioxidants, while being low in calories and sugar. According to a study published in Food Chemistry (2010), jicama also contains inulin, a prebiotic fiber beneficial for gut health.
However, like any produce, it has a shelf life, especially once you cut into it.
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Signs That Jicama Is Going Bad
Before diving into how to keep jicama from going bad, it’s important to recognize when it has already started to spoil.
Look for:
- Wrinkled or shriveled skin on the whole jicama
- Dark spots, mold, or mushy patches
- Slimy or discolored flesh once cut
- Off smells – jicama should smell fresh and earthy, not sour or rotten
If any of these signs are present, it’s best to discard the jicama to avoid foodborne illness.
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How to Keep Jicama from Going Bad: Whole and Unpeeled
Whole, unpeeled jicama can last two to four weeks when stored correctly. Because it has a thick skin that protects the interior, your focus should be on keeping it dry and cool.
Best Practices:
- Store in a cool, dry place: A pantry or cellar is ideal, as jicama doesn’t do well in damp or humid environments.
- Avoid refrigeration for the whole jicama unless your home is particularly warm. Cold temperatures can cause the texture to become rubbery.
- Keep it out of direct sunlight, which speeds up spoilage.
According to recent research by M. Cantwell, W. Orozco, and V. Rubatzky, root vegetables like jicama are best stored at 50–60°F with low humidity.
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How to Keep Jicama from Going Bad After Cutting
Once jicama is peeled and sliced, the clock starts ticking. Cut jicama has a much shorter shelf life, typically around one week, and requires careful storage to stay fresh.
Best Practices:
- Wrap tightly: Use plastic wrap, a reusable silicone wrap, or an airtight container to prevent exposure to air and moisture.
- Refrigerate immediately: Unlike whole jicama, cut jicama must be refrigerated.
- Use paper towels: Line the container with paper towels to absorb excess moisture.
- Change towels daily: This keeps the interior environment dry and reduces the risk of mold.
- Avoid freezing: Freezing alters jicama’s texture, making it mushy and unappetizing.
So, if you’re asking how to keep jicama from going bad after prepping it for meals or snacks, the key lies in minimizing air, moisture, and time.
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Can You Freeze Jicama?
Technically, yes, but it’s not ideal.
Freezing jicama affects its water content and turns the crisp texture into something soggy. If you plan to cook it (e.g., in soups or stews), this may not be a dealbreaker. However, for raw applications like slaws or salads, it’s better to stick to refrigeration.
If you do freeze it:
- Blanch slices for 2–3 minutes
- Cool in ice water
- Pat dry and freeze in airtight bags
Just know this won’t preserve the crunch that makes jicama so appealing.
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What Makes Jicama Go Bad Faster?
Understanding what speeds up spoilage can help prevent it. Jicama can go bad due to:
- Excess moisture
- Improper temperature
- Air exposure after cutting
- Contamination from unclean knives or surfaces
Avoid washing jicama until you’re ready to use it, as added moisture encourages mold growth.
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Tips to Extend Shelf Life
Here are a few pro tips to get the most out of your jicama:
- Buy firm, dry jicama with no blemishes or soft spots
- Don’t peel until ready to eat – the skin protects the flesh
- Use a produce keeper in the fridge for sliced jicama
- Label and date containers to keep track of freshness
Experts at the Institute of Food Technologists recommend proper handling and storage of root vegetables to retain nutrients and texture for as long as possible.
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A Word from GeMe Treated
Now that you know how to keep jicama from going bad, you can enjoy this nutritious and versatile root without waste. Whether you snack on it raw, toss it into a salad, or cook it into a warm dish, jicama deserves a spot in your kitchen. With proper care, it can stay fresh, flavorful, and ready whenever you are.
FAQs About How to Keep Jicama from Going Bad
How long does jicama last in the fridge?
Cut jicama lasts up to 7 days in the refrigerator when properly stored in an airtight container.
Can I store a whole jicama in the fridge?
It’s not recommended unless your home is very warm. Room temperature (50–60°F) with low humidity is better.
Should I wash jicama before storing it?
No. Wait to wash it until you’re ready to use it to avoid moisture buildup and mold.
Can I eat jicama that’s a little soft?
If it’s just slightly soft but has no bad smell or mold, it may still be safe, but the texture won’t be as crisp.
Why does my jicama taste bitter?
Bitter taste may indicate spoilage or poor quality. Discard it if the flavor seems off.
Is it safe to freeze jicama for smoothies?
You can, but the texture will change. It’s safe for smoothies or cooked recipes, but not for raw dishes.