Video & Step-by-Step Photos
When you come across a recipe that calls for jicama, you might feel intimidated because you are not quite sure what to do with it. It’s really quite easy to clean and peel to use. Our quick tutorial will help. It will only take you a couple of minutes and there will be little waste.
Watch the Video
Before starting, scrub your jicama well under running water with a vegetable brush to remove any loose dirt.
Cut the root end off.
Cut a couple of vertical notches in the skin starting where you cut the root off. Grab the skin and pull. It should peel off easily.
Continue peeling off the skin all the way around. Use a paring knife to remove any bits of skin that didn’t come off.
Your jicama is clean and ready to be sliced.
Let us know if you have any questions about cleaning jicama.
I appreciated seeing how you peel jicama, but I have a question: I use jicama all the time, and I find that there is a very fibrous layer under the skin. Do you leave that fibrous layer on and eat it? Thanks.
I eat alot of Jicima use it for snacks and invalids in particular. Your method is a little different than mine. I cut off each end of the Jicama and cut in half, then slice each half into about a half inch slice. Using the knife I peel each slice similar to peeling a cucumber. works better for me and I am able to get the peel and fiberouss part right underneath. I also sometimes slice each half sort of like french fries and just cut off the ends. Seems to go quicker this way. lots of ways to skin a Jicama!!!
In salads not invalids…..
Snacks and in salads….not invalids!!!
Can you eat the skin?
Only the flesh of the root vegetable itself is safe to eat.
Jicama’s skin, stem, leaves, and seeds are poisonous.