You may or may not find jicama at your local grocery store or farmer’s market -- it depends upon your location. General grocery stores are more likely to carry jicama in areas with sizable Hispanic or South Asian populations.  If your local grocery store doesn't carry jicama, your best bet is specialty produce shops or Mexican, Asian, and Latin American grocery stores. You are most likely to find jicama in the spring and summer, as they are often imported from Central American countries at that time. Avoid tubers that are soft, shriveled, or have dark spots. skin. You need to peel the skin of the jicama before you eat it.  It might be hard to peel with a regular vegetable peeler. Do not eat the peel.  Instead, try using a chef’s knife. First, cut a thin slice from both the top and the bottom to create a flat top and flat bottom on each end. Before you peel the jicama, though, wash it in cool running water and then dry it off like you would a potato. Set the jicama down on its broadest cut end. Work from top to bottom, and slide your knife beneath the jicama’s skin. Peel it while following the jicama’s natural lines. . After you peel the jicama, place it down on its widest cut end, and make even, vertical cuts in it. Then cut these pieces into sticks. Dice the sticks by cutting across them. Dicing means you cut the jicama into small cubes. You can also shave the jicama on a mandolin slicer. First, cut the vegetable in half or in quarters, then use the mandolin to slice off thin shavings.
اعثر على الهيكاما. قشر الهيكاما. قطع الهيكاما.