The jicama is a tuber of sweet and starchy flavor, originally from Mexico, which is why it is also called Mexican turnip and is usually eaten primarily raw. Today, I will teach you how to store jicamas correctly.
If you store the jicama at room temperature, it will last for 1-3 weeks. You can also keep it in the fridge, where it will remain in good condition for 2 or 3 weeks. To extend its shelf life, you can freeze it for nine months and dehydrate it for over a year. A pickle is also an option for preservation.
To learn how to preserve jicamas in the right way, you just have to continue reading.
How to store jicama at room temperature
Some aspects you must consider when storing jicamas at room temperature are temperature and humidity. Well, where you store it must have a temperature that oscillates between 12°C or 15°C (53°F – 59°F), and you must keep it dry.
Moisture leads to mold and mildew, which contributes to food rotting faster. Besides, as the jicama already has a high percentage of water, the heat could cause it to dry and harden or bacteria to form more quickly.
Therefore, it is best to place the jicamas where the sun does not hit them directly so that it stays cool, such as in a closet, pantry, or cupboard.
- Step 1: Clean the jicamas.
Do not use water. You can remove the dirt with a soft bristle brush and clean the jicamas with paper towels.
- Step 2: Put the jicamas in a container.
You can use a basket, bag, or container. You must first line it with newspaper and cover the jicamas with more paper, a clean and dry towel, or a lid. Do not store the jicama in an airtight container, as it needs to breathe.
- Step 3: Note the storage date.
Put the date directly on the bag or basket, although you could also stick a label or a piece of tape and put the storage date on top.
- Step 4: Store the jicama at room temperature.
Remember to follow the previous guidelines to find the perfect spot to save it. The jicama can be 2 to 3 weeks at room temperature. [1]
But if you live in an extremely hot place, jicama will probably only last a week at room temperature.
How to keep jicama in the fridge (chopped included)
Preserving the jicama inside the refrigerator would be better if the weather is hot (over 60°F). These are the steps for the perfect fridge storage:
- Step 1: Clean the jicamas.
Again, do not wash the jicamas. Use paper or damp towels to remove as much dust as possible. You will only need to wash the jicama with water before chopping it.
- Step 2: Place the jicamas in an airtight container.
Contrary to the previous method, the cold and humidity of the refrigerator could cause the jicama to harden (due to its starch content) or rot. So it is better to keep it insulated; you can use an airtight bag or container.
- Step 3: Enter the storage date.
Place the date on the bag or container, using a label or directly.
- Step 4: Store the jicama in the fridge.
It would be best to put it near the door or in the drawer or compartment to store vegetables. This way, the jicama will remain in the fridge for 2 or 3 weeks.
In the case of chopped jicama, these same guidelines are followed for storage. Still, you can only keep the chopped jicama in good condition for 3 or 4 days inside the refrigerator.
How to freeze jicama
Can jicama be frozen? Of course, you can freeze the jicama whole, peeled, or chopped, although it would be best to keep it peeled and chopped.
- Step 1: Wash the jicama.
If you freeze the whole jicama, wash it with water, remove the dirt, and dry it with a clean towel or absorbent paper.
If you want to chop it, after washing it, remove the peel and then cut it into pieces or slices. It is also advisable to remove excess moisture, so dry the pieces of jicama with absorbent paper.
- Step 2: Perform the first freezing of the chopped jicama.
If you chopped the jicama, spread it evenly on a tray with waxed paper without stacking. Put the tray in the freezer and wait 4 hours until the pieces of jicama freeze. In case you want to freeze the jicama whole, skip this step.
- Step 3: Put the jicama in a container.
To store the whole jicama, first, you should wrap it with aluminum foil or plastic film, then place it inside a freezer-resistant bag or container.
In the case of chopped jicama, transfer frozen pieces to an airtight container or bag suitable for being in the freezer.
- Step 4: Place the storage date.
Write the date on the bag or container, although you could also stick a label or a piece of tape on it and write down the storage date.
- Step 5: Store the jicama in the freezer.
This way, the whole jicama can be frozen for 12 months, while the chopped jicama will last nine months in the freezer.
To defrost the jicama, I recommend you do it slowly inside the fridge, letting it there overnight. The thawed jicama can last two more days in the refrigerator and cannot be re-frozen.
How to preserve cooked jicama
To store cooked jicama, the first thing you should do is wait for it to cool. If you fried or boiled it, put it on absorbent paper to remove excess moisture or grease.
Then, it would be best to put the cooked jicama in an airtight container or bag, and it must be resistant in case you freeze it. Then, storing the cooked jicama in the coldest part of the fridge will keep it for 4 or 5 days.
But if you keep the cooked jicama in the freezer, it will stay for six months.
How to dehydrate jicama
Dehydration is a method that serves to extend the life of jicamas. You can do it with the jicama in slices, which you could then liquefy and make a jicama flour or have dehydrated jicama in cubes.
- Step 1: Wash and chop the jicamas.
First, wash the jicamas before peeling them, then chop them into thin slices or squares, and you can grate them.
- Step 2: Dry the jicamas.
Before dehydrating them, I recommend removing excess moisture from the jicama pieces, so after chopping them, dry them with a clean towel or absorbent paper.
- Step 3: Dehydrate the jicama.
If you use an oven or air fryer, you should know that several parts of the jicama will most likely be roasted before it dries completely. In addition, you should prepare a tray with parchment paper for the oven and spread the jicama evenly.
Set the oven temperature to the lowest possible (approximately 90°C – 190°F) and bake jicama slices for 15 or 30 minutes or 1 to 2 hours for thicker squares or pieces.
In the air fryer, put it at the lowest temperature (70°C or 80°C- 160°F or 175°F) for 10 or 15 minutes for the thinner pieces or between 40 and 80 minutes for the thickest parts. In any case, you must be careful not to burn them.
If you have a food dehydrator, set the temperature to 125°F (52°C), spread the jicama well in its internal trays, and dry for 8 to 12 hours with the thick pieces. Still, if it is grated or cut into thin slices, it would take between 6 and 8 hours to dry.
You will know that the jicama is dehydrated when it becomes brittle and dry to the touch, but also it should not feel sticky.
- Step 4: Transfer the dehydrated jicama to airtight containers.
Glass containers with airtight lids or screw caps are perfect for storing food. However, you can also put the dehydrated jicama in airtight containers or bags, particularly if you want to keep it in the freezer.
But first, wait for the dehydrated jicama to cool before storing it, and ensure the container is clean and dry. At this point, you could also blend the thin jicama slices to make flour.
- Step 5: Write the preparation date.
Place the name of the food (dehydrated jicama) on a label next to the date of preparation and attach it to the container or bag. However, you can also put tape and place the date on top.
- Step 6: Store the dehydrated jicama.
Arrange the container away from heat and light directly. It also has to stay dry. In this way, the dehydrated jicama can last a year at room temperature.
If you want them to last much longer, keep the dehydrated jicama in the freezer, and there it will remain for 2 to 5 years.
How to preserve pickled jicama
Jicama is a common ingredient in many marinades, the most popular is the one that mixes pieces of jicama with onion, paprika, carrot, and cauliflower, as well as several spices, but you could still only do it with jicamas.
- Step 1: Wash, peel and chop the vegetables.
Wash the carrot, jicama, cauliflower, and paprika. Then peel the carrot and jicama. Now chop the ingredients into juliennes, sticks, squares, or slices. And concerning cauliflower, you must separate it.
- Step 2: Lightly cook the vegetables.
You should blanch the carrot for a minute in hot water. At the same time, you should sauté the other vegetables in olive oil for a minute. You should also sauté the blanched carrot for 30 seconds.
- Step 3: Prepare the brine.
Mix a cup of white vinegar with three cups of water in a large pot, but depending on how many vegetables you have, you may need more or less brine.
Also, add two tablespoons of salt, a teaspoon of sugar, and spices of your choice, such as peppercorns, bay leaves, thyme, etc. Boil the mixture for 15 minutes, turn off the heat, and wait for it to cool.
- Step 4: Fill the jars.
For this, you should use glass jars with screw caps or airtight, which have previously been sterilized in boiling water for 10 minutes, and at this point, they have to be dry.
Put the vegetables in the jars and cover them with the brine, but do not fill the jar; leave one finger free. Clean the edge well before covering them.
- Step 5: Vacuum seal the jar with the pickled jicama.
Place a clean dishcloth at the bottom of a large, thick-bottomed pot, or rack, then arrange the jars with the pickled jicama so they do not collide with each other or the pot.
Cover the jars with water, turn on the stove to the maximum, and when it boils, lower it to medium level and let it cook for 20 or 30 minutes.
After the indicated time, turn off the stove and wait until the water cools before removing the jars; let them rest in a shady place for 6 or 12 hours or until they feel cold.
- Step 6: Write the preparation date.
Controlling the storage is always necessary.
- Step 7: Save the pickled jicama.
The unopened jar with the pickled jicama can be at room temperature for about six months. Still, keeping it inside the refrigerator can stay in good condition for one year.
Once open, it will last 3 or 4 weeks in the refrigerator.
How to know if the jicama is spoiled?
If the jicama gives off a stench or rot, it spoils, and you must get rid of it. Do the same if the taste of jicama gets terrible or weird; otherwise, you run the risk of poisoning or getting sick to your stomach.
Another sign that tells you that the jicamas are in poor condition is their appearance. When black, green, or white spots or lint appear on their shell, it is a sign of mold and unsafe eating.
And if the jicama has watery parts where your finger sinks easily, it means that it rotted.
How long does jicama last?
| Product | Duration |
| Jicama at room temperature | 2 – 3 weeks |
| Jicama at room temperature (very hot weather) | 1 week |
| Whole jicama in the fridge | 2 – 4 weeks |
| Chopped jicama in the fridge | 3 – 4 days |
| Whole jicama in the freezer | 12 months |
| Chopped jicama in the freezer | 9 months |
| Thawed jicama in the fridge | 2 days |
| Cooked jicama in the fridge | 4 – 5 days |
| Cooked jicama in the freezer | 6 months |
| Dehydrated jicama at room temperature | 1 year |
| Dehydrated jicama in the freezer | 2 – 5 years |
| Pickled jicama at room temperature (sealed) | 6 months |
| Pickled jicama in the fridge (sealed) | 1 year |
| Pickled jicama in the fridge (open) | 3 – 4 weeks |
What is the best way to store jicamas?
Jicama is one of those tubers that is best kept at room temperature since that way, they do not run the risk of suffering significant changes in their flavor or consistency.
You can refrigerate the jicama, although its shelf life will not be different from storage at room temperature, since due to the amount of starch it has, the environment of the refrigerator will cause it to harden.
You can also freeze the jicama so that they keep for much longer, especially if the jicama is peeled or chopped.
Other long-term storage options include dehydrating or preserving the pickled jicama. You can grind the slices of dehydrated jicama to form flour; thus, you will have gluten-free flour.
Remember, you can learn how to store the following jicama complements.
[1] https://nchfp.uga.edu/publications/nchfp/factsheets/jicama.pdf