I need a jicama lesson!

[Purl]

I've never bought jicama before-so maybe this is normal? I went to Wholefoods and all but 1 jicama had a very slight mold on the outside. I bought the non-moldy one. I did not refrigerate it, and 2 days later it had a largish soft spot, from sitting on a sweet potato and there was mold in several other spots. Is this normal? Should I still eat it? How does one care for jicama? In the fridge? On the counter? Oh yeah-and how does one PRONOUNCE it? (I think it's "HICK-uh-mah"...am I right?

[Jackie1995]

Hi,
I'm a major jicama fan, got turned on to them in the 80's and it stuck.

Here's the problem: most of them get to the store already pretty old in my experience. I follow your plan: look for the least beat up one.

I usually eat it or at least open it the same day I buy it, and store the remainder in the refrigerator.

I cut it up into sticks, squirt lime juice on them, stick them in a container and refrigerate. They keep a few more days that way. But they're such an amazing snack they don't last too long because we gobble them up quickly.

Just start cutting into it, the middle part is probably OK, but in future, try shopping at bodegas or even your supermarket for regular (non organic) ones. They might be fresher. I can't find out if these are heavily sprayed with pesticides or not, but I'd rather have one than not. I do the best I can, and detox twice a year to take care of the rest of the stuff I have no control over.

Happy hunting!