How to Dice Jicama_Produce & Pantry

How to Dice Jicama

Round jicama roots have a light brown or cream skin that covers their creamy white interior. The diced vegetable has a mild flavor but a crisp texture similar to a water chestnut, making them a refreshing and crunchy addition to raw salads and salsas. Or toss a handful or two of diced jicama into a stir-fry or soup near the end of cooking to supply a bit of crunch to the final dish. Properly dicing jicama results in same-sized pieces that cook evenly and look most attractive in the finished recipe.

Things You'll Need

Vegetable scrubber
Cutting board

Knife
Vegetable peeler

Instructions

Wash the jicama in cool, running water. Scrub it with a vegetable brush to remove any soil clinging to the skin or stringy roots still attached to the tuber.
Slice off a 1/4 inch from the bottom and top of the root, slicing into the white flesh. Peel the skin and the fibrous layer just underneath the skin from the sides of the jicama with a paring knife or a vegetable peeler.
Set the jicama down on its flat bottom. Slice it into 1/4-inch thick slices.
Stack two or three slices on top of each other, laying them flat. Cut these slices into 1/4-inch wide sticks.
Rotate the sticks and cut them crosswise into 1/4-inch cubes. Dice the remaining jicama slices using the same method.

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