Jicama is one of my favorite veggies! I love making my Jicama Chips (in The Foodie Bar Way cookbook and on my website – www.TheNutritionProfessor.com) Be sure to peel the skin completely, including the layer underneath the outer peel- texture slightly resembles a light version of the outside of a coconut. The jicama should be very hard and heavy for it’s size. I have never had luck with jicama covered in a waxy coating, so find a grocery store that sells them without any wax. Depending on the weather, whole jicama will typically be ok on the counter for a few days, but as soon as you cut into it, the pieces will need to be kept refrigerated.
