JICAMA (PREORDER)

~35 - 40 lbs Jicama aka "Mexican Yam", "Mexican Turnip", "Yam Bean", "Sha-Ge", "Dou-Shu", "Liang-Shu", "Ge-Shu", "沙葛", "豆薯", "凉薯", "葛薯" Jicama is a root vegetable with thin, light brown skin and is turnip-shaped. The flesh is ivory-white, juicy, and crunchy with a taste resembling an apple but not as sweet. Jicama must be peeled before being used. Most people eat jicama raw with salt, lemon or lime juice, and chili powder sprinkled on top. Jicama can also be cooked as a substitute for water chestnuts. Jicama is available year-round. Handling Tip Selection Jicama is firm and heavy for its size. The skin is fairly smooth with no signs of bruises, dark spots, or shriveling. Check the stem end to make there is no green discoloration which represents mold. Storage Jicama should be stored at 54°F - 59°F (12.5°C - 15°C) with a relative humidity of eighty to ninety percent and without mist. Thy typical shelf life is two to four months. After two months of storage, stem sprout may develop along with loss of weight and diminished juiciness of the flesh. High temperature also leads to sprouting. Jicama is not sensitive to ethylene, a naturally occurring gas that regulates ripening, and produces a low level of ethylene. Jicama is sensitive to chilling injury after one to three weeks of storage at 50°F (10°C). Symptoms include decay, discoloration, and loss of crispiness.