Jump to Recipe Jump to Video Print. Want more ways to eat your veggies? Subscribe to the weekly newsletter! How to Cut Jicama. Learn how to peel and cut jicama into sticks or cubes. Prep Time: 15 mins. Total Time: 15 mins. Servings: 1. Calories: kcal. Equipment Cutting board. Instructions Wash and scrub the jicama under running water. Pat dry. Transfer the jicama to a cutting board and trim off the ends.
Peel the jicama using a swivel peeler if you have a good one that can handle tougher skin. Or, use a knife to peel the jicama. The papery skin can get stuck in some vegetable peelers.
Slice the peeled jicama in half from top to bottom lengthwise. You can stack a few half-moons on top of each other if you want. Jicama sticks can be enjoyed raw as a snack and added to veggie platters or used for jicama fries. For a large dice, cut those sticks into cubes.
For a smaller dice, make thinner matchsticks cut them in half lengthwise and then cut them into tiny cubes. Small jicama cubes are great for salsas. Notes Whole jicama can be stored at room temperature, such as on your counter in a cool, dry place until you cut it.
Cut jicama should be wrapped tightly in plastic wrap or stored in a tightly sealed bag like a Stasher bag to stay fresh.
Keep in the refrigerator for up to 2 weeks. Did you make this recipe? Then, slice the tops and bottoms off, and rest the jicama on the wider end so it sits up. Use a sharp knife to peel the jicama, as the thick skin could damage a peeler, and follow up with a vegetable peeler to remove any missed spots.
For diced jicama, cut the sticks into smaller cubes to use in dishes like salsa. For more ways to cut jicama, like shredding for salads, keep reading! Did this summary help you? Yes No. Log in Social login does not work in incognito and private browsers. Please log in with your username or email to continue. No account yet? Create an account. Edit this Article. We use cookies to make wikiHow great.
By using our site, you agree to our cookie policy. Cookie Settings. Learn why people trust wikiHow. Download Article Explore this Article parts. Tips and Warnings. Related Articles. Article Summary. Part 1. Clean the jicama. Run the jicama under a stream of cold water for a minute to rinse it. Use a paper towel to thoroughly rub the vegetable. Dry the jicama. Slice of the top and bottom of the jicama.
Set out a clean cutting board. Gently cut off a slice from the top and bottom of the jicama. Rest the vegetable on the broader end, sitting up. Remove the skin with a sharp knife. Use a sharp knife to peel the jicama, as the tough skin will be difficult for an ordinary vegetable peeler to handle. Working from the top to bottom, slide your knife under the surface of the jicama to remove the skin. Continue around the entire surface of the vegetable until all of the skin is removed.
Part 2. Cut the jicama into round, flat pieces. Cut a piece off the bottom of your jicama to make sure that it has a large, flat surface to lie flat on while you cut it. Start from the side and cut large, round pieces of jicama. Each slice should be about a quarter of an inch approximately 0.
Go to source. Turn the jicama over halfway through to keep cutting. Once you have cut halfway through the jicawa, turn it over to rest on its largest, flattest surface. Continue to cut large pieces, about a quarter of an inch approximately 0. Gather the large jicawa pieces once you are done. Cut the jicama into long, fry-shaped sticks. Carefully brace pieces of jicama with the opposite hand and use your knife to cut the jicama into long sticks.
Aim for the pieces to be a quarter of an inch approximately 0. Serve these sticks raw, or coat them in oil and bake them in the oven to make jicama "fries.
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