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General Produce


Common Packs:

5-, 10-, and 20-lb. packs.

Receiving Inspecting:

Choose jicama with firm texture and smooth, unblemished skin. Avoid shriveled or moldy jicama.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 60-65° F/16-18° C
  • 85-95% relative humidity
7 to 14 days.

Decay and internal brown discoloration are indications of chill injury. Store properly.

Jicama may begin to sprout if exposed to high temperatures.

High moisture levels during storage can cause mold. Keep product dry and maintain a humidity level of 85-95%.

Usage Ideas:

  • Drizzle sticks of jicama and carrots with lime juice and cayenne.
  • Serve chopped jicama with hummus and baba ghanouj dips.