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Jicama is a great refreshing snack, just add lime salt and chilli powder. It can also be julienned and added to salads, try it in a spinach salad with hibiscus dressing.
For a great snack, peel and cut jicama like you would for crunchy chips. Keep in acidulated water to prevent browning or eat straight away, with a squeeze of lime and a sprinkle of salt and chilli powder.
It is essential that the tubers remain dry; store unwrapped at cool room temperatures, or in the refrigerator, free from moisture. Once cut, cover tightly with plastic wrap, and store refrigerated for up to one week.
To prepare a jicama, all you have to do is peel off the skin. The flesh inside is white and firm, and it can be sliced into cubes, sticks, or slivers. Trim off any brown spots before slicing, but there are no seeds or core to remove.