Look for firm tubers that have dry roots. Choose one that is slightly shiny, rather than dull. The skin should be unblemished and should not have bruises.


The smaller jicama are younger and sweeter. The larger ones are older and starchier - better for boiling and mashing than eating raw.
Choose jicama that are heavy for their size. Lighter ones have probably been sitting too long, and their moisture has started to evaporate.;
, Use a nylon bristled brush or sponge to remove the dirt before rinsing it again.
 Use a knife to slice away the top and the bottom of the tuber.
Choose fresh jicama at the market.
Wash the jicama under a stream of cool water.
Place the clean jicama on a cutting board.
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