Jicama |
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Select medium-size jicama that are smooth, hard and free of spots.
To prepare, pare away the brown fibrous skin, then slice into sticks. Jicama may be eaten raw or cooked. It is especially good sprinkled with lime juice and chili powder.
Store jicama in a plastic bag in the refrigerator for up to 3 weeks. Peeled chunks will keep for a few days in a bowl of water set in the refrigerator.