The skin of the jicama is not edible. First, scrub well to remove dirt, then peel. Grate or cut into cubes, strips, or slices. To avoid discoloration after cutting, submerge jicama slices in a bowl with water and a few drops of lemon juice.tore uncut jicama in a cool, dry place uncovered for up to 3 weeks (as you would potatoes). Jicama will mold if it gets wet. Once jicama is cut or sliced, refrigerate in a plastic bag up to 2 weeks.
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