If you haven’t tried jicama yet, you’re missing out.
Sweet and crisp and versatile, jicama is one heck of a go-to vegetable. It tastes great with almost any dip, adds a sassy crunch to otherwise ho-hum fruit salads, and can even be shredded into slaw or chopped into chutney for a cool accompaniment to spicy tacos or saucy curries.
But peeling a jicama can be intimidating, to say the least. For starters, jicama has fibers running just under the skin that snag and snarl even the sharpest vegetable peeler. Worse, this veggie’s orb-like shape and large size make it awkward to handle and challenging to peel with a paring knife. (You should have seen the first time I tried it—I’m lucky I still have all my fingers!)
Luckily, there’s an easier way. Just follow the simple steps below, and your jicama will be peeled and ready for showtime in no time.
How to Peel a Jicama
1. Scrub jicama with a veggie brush under running water and pat dry.
2. Using a sharp chef’s knife, cut the top and bottom off of the jicama. Be sure to cut off enough so that the jicama rests flat against the cutting board. (You want it to be nice and stable.)
3. Working from top to bottom, cut off a strip of skin an inch wide or so, following the contour of the jicama as you go. (You’ll actually want to hold the jicama while you cut, of course, but since I was working solo I needed a hand to take pictures!)
4. Repeat all the way around.
5. You’ll likely have bits of peel remaining here and there, especially on the top and bottom. Cut the bits off.
6. Voila! A peeled jicama ready to cut into slices, sticks, or matchsticks, or shred into slaw.
Now that you’ve peeled it, take that jicama for a spin:
Think jicama is all sweetness and light? Click here to learn about jicama’s dark side.