What Is Jicama and Who Should Buy It
Jicama (Pachyrhizus erosus) is a starchy root vegetable in the bean family, grown primarily in Mexico and Central America, prized for its crisp texture and mildly sweet flavor. Sometimes called a Mexican turnip or yam bean, this tuber sits in the produce section looking like a rough brown bulb, but the white flesh inside tastes like a cross between an apple and a water chestnut. Anyone who wants a low-calorie, high-fiber snack that works raw or cooked should consider picking some up.
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People on keto or low-carb diets reach for jicama because it contains far fewer carbohydrates than a potato. It is also a solid source of vitamin C and prebiotic fiber, which feeds beneficial gut bacteria. Dietitians and nutritionists frequently recommend it as a crunchy alternative to chips or crackers for anyone watching their carb intake.
What to Look For When Buying Jicama
The best one feels heavy for its size, has firm brown skin with no soft spots, and smells clean. Here is what separates a good pick from a bad purchase.
Firmness. Squeeze gently. A quality specimen feels rock-solid, like a raw potato. Any give or sponginess means it is past its prime and the interior has started breaking down.
Skin condition. Look for dry, papery brown skin free from moisture, cracks, or mold. Small surface scratches are fine, but wet or slimy patches signal internal rot.
Size selection. Smaller ones (roughly the size of a large apple) tend to be sweeter and less starchy. Bigger roots can turn woody and fibrous. For the best eating experience, stick to medium-sized tubers under two pounds.
Season awareness. This root is available year-round at most stores, but peak season runs from October through June. Growers in Mexico and Southeast Asia stagger harvests to keep supply steady. Off-season prices run higher, and quality can dip.
Storage potential. Whole, uncut roots keep for two to three weeks when you refrigerate them in a dry spot. Once peeled and cut, use within a week. Store cut pieces in an airtight container; the flesh will not discolor as fast as a potato does, but it will dry out if left unwrapped at cool room temperatures.
Knowing these details before you shop saves a trip back to the store. One mistake I see repeatedly from first-time buyers is grabbing the largest one available, thinking bigger means more value. It does not.
3 Mistakes to Avoid When Buying Jicama
The most common buying mistake is confusing this root with similar-looking tubers and ending up with the wrong product entirely.
Eating the skin or seeds. The outer layer contains rotenone, a natural toxin also found in the jicama plant’s seeds, leaves, and vine. Always peel every piece completely using a vegetable peeler or a sharp knife before eating. The skin is not edible, period.
Buying pre-cut without checking dates. Pre-packaged peeled sticks save time but spoil faster. Check the sell-by date and inspect for slimy residue or sour smell. Fresh-cut should look bright white, not gray or translucent.
Ignoring the weight-to-size ratio. A lightweight root relative to its size has likely dried out internally. Pick it up. If it feels hollow or unusually light, put it back. That is a sign the water content has evaporated, and the crisp texture you are after is gone.
Where to Buy Jicama at Local Grocery Stores
Fresh jicama is available at most full-service grocery stores in the produce section, typically near the specialty or tropical items like plantains and taro root.
Walmart
Walmart, the largest brick-and-mortar retailer in the U.S., carries this root in many physical locations, but availability depends on your region and the time of year. The produce section is where you will find it, usually near the peppers, cilantro, and avocado display. Walmart does not consistently list it on its website for delivery, so call your local store before making the trip. During peak season (October through June), stock is more reliable.
Harris Teeter
Harris Teeter, the East Coast grocery chain operating across the Carolinas, Virginia, and Maryland, sells jicama both in store and online. Check their website store locator if you are outside their core market. Pricing tends to be competitive with other regional grocers.
Other Local Grocery Stores
Kroger, Publix, H-E-B, Safeway, and Whole Foods all carry it regularly. Hispanic and Latin American grocery stores almost always stock it, often at lower prices than mainstream chains. Ask the produce manager if you do not see it on the shelf. Stores rotate tropical produce displays, and it may be in a back cooler waiting to be restocked.
Where to Buy Jicama Online
You can order fresh jicama delivered to your door from at least three reliable online sources, which is useful if local stores do not carry it consistently.
Amazon
Amazon, the largest online retailer, lists whole roots in 5-pound and 20-pound cases through third-party produce vendors. Browse their selection #ad and read the product descriptions carefully. Some listings sell seeds or plants rather than the raw root you want. Shipping perishable produce means delivery windows matter, so check estimated arrival dates before ordering.
Melissa’s Produce
Melissa’s, the largest specialty produce distributor in the United States, ships fresh roots directly from their Los Angeles headquarters. Quality is consistently high, and they offer detailed shipping schedules by region on their website. If you cannot find this produce locally, Melissa’s is often the most reliable option for fresh, properly handled produce.
Instacart and Grocery Delivery Apps
Instacart, Walmart Grocery, and similar delivery services let you order it from local stores without leaving home. Search for “jicama” or “Mexican yam bean” in the app. Availability reflects whatever your nearest partnered store has in stock, so results vary by zip code. This works as a convenient middle ground between local shopping and mail-order produce. If you enjoy exploring other unique produce, check out our guides to jackfruit and coconuts.
Top Jicama Picks and What to Buy
These picks cover the most common ways people purchase this root, from whole tubers to pre-cut convenience options.
Best for most buyers: Whole fresh jicama (medium, 1 to 1.5 lbs). A single medium root gives you enough for salads, stir-fries, or raw snacking for a week. Expect to pay around $1.50 to $3.00 per pound at most grocery stores. Check price on Amazon
Best for convenience: Pre-cut jicama sticks. Brands like Melissa’s and store-brand options sell peeled, ready to eat sticks in the refrigerated produce section. Around $3 to $5 per package. Ideal if you want a grab-and-go snack without the prep work. Check price on Amazon
Best for bulk cooking: Fresh jicama case (5 lbs). If you cook with this root regularly or meal-prep weekly, a 5-pound case from Amazon or Melissa’s saves per-unit cost. Store uncut roots in a cool, dry place and they will hold for weeks. Around $10 to $15 for 5 pounds. Check price on Amazon
Best for growing your own: Jicama seeds. The jicama plant is a tropical vine in the legume family (Fabaceae) that needs a long growing season of at least 9 months. Gardeners in USDA zones 7 through 11 can try growing it. Seeds run about $5 to $8 per packet. Check price on Amazon
How to Prepare and Eat Jicama
This root works eaten raw or cooked, which makes it one of the most flexible vegetables in any kitchen. Here is how to get started.
- Peel completely. Use a vegetable peeler or paring knife to remove all of the thick brown skin. The skin contains rotenone and is not safe to eat. Peel until you see solid white flesh.
- Cut into your preferred shape. Slice into sticks for snacking, julienned strips for slaw, cubes for salads, or thin rounds using a mandoline for chips. It stays crisp when cooked, so any shape holds up well.
- Season or cook. Eaten raw, it pairs well with lime juice, chili powder, and salt, a classic Mexican street snack. You can also stir-fry it (it stays crisp), bake it into fries in an air fryer or convection oven, pickle it, or add cubes to soups. It absorbs surrounding flavors like a potato but keeps its crunch like an apple.
People often compare this tuber to potatoes, but it has far fewer carbohydrates and a lighter, crisper bite. Think of it as a blank canvas: it takes on whatever seasoning you throw at it. Toss sticks with sesame oil and ginger for an Asian-inspired side, or mix cubes into a fruit salad with mango and red onion for something bright. For other versatile ingredients, see our guide to chia seeds.
Start by grabbing a medium-sized jicama at your nearest grocery store or ordering a case online if local selection is limited. Peel it, slice it into sticks, and try it raw with lime juice and chili powder before you commit to cooking with it. If your local store does not carry it, Amazon and Melissa’s both ship fresh roots nationwide.
Jicama FAQ
Is jicama healthier than a potato?
Jicama contains roughly 40 calories per cup compared to about 115 for potatoes. It also has significantly fewer carbohydrates and more vitamin C per serving. For anyone on a low-carb or keto diet, this root is the better nutritional choice, though potatoes offer more potassium.
Can you eat jicama raw?
Yes. Eating it raw is safe and popular. Peel the skin completely first, then slice or dice it. The interior has a mild, slightly sweet taste and a crisp texture similar to an apple. Served raw with lime juice and chili powder, it becomes a traditional Mexican snack.
Who should not eat jicama?
People with severe digestive sensitivities may experience bloating or gas from the prebiotic fiber, especially in large amounts. The root itself is safe, but never eat the skin, seeds, or leaves, as they contain rotenone, a toxic compound. Anyone with a known legume allergy should consult a doctor before trying it, since it belongs to the bean family.
How long does jicama last in the fridge?
Whole, uncut roots last two to three weeks when stored in a cool, dry area of the refrigerator. Cut pieces should be placed in an airtight container and used within five to seven days. If it smells sour, feels slimy, or has turned gray inside, discard it.
Is jicama good for diabetics?
This root has a low glycemic index and contains inulin, a type of prebiotic fiber that does not spike blood sugar the way starchy vegetables do. Many dietitians recommend it as a snack option for people managing diabetes. Portion size still matters, and anyone on a medically supervised diet should confirm with their healthcare provider.
Reviewed by the wheretobuyguides.com editorial team. Last updated: April 2026.