The outer skin of the Jicama is too thick to peel; its rough brown exterior should be cut away with a sharp knife. Often diced or julienned, Jicama is added to salads or side dishes for additional texture and flavor.

Jicama can be eaten both raw and cooked. Sliced thinly, a large disc of Jicama can be used as a “tortilla” for tacos or as rolls for hors d’oeuvres.