havn't had that problem and live in mi...love introducing it to everyone...strange, never thought of it being delicate...i wish i could remmeber the dish we made in my mexican cooking class. know we grated it...

We used to buy slices of jicama from street vendors in Mexico served with lime juice and ground chilies.

The local stores are blowing smoke. It isn't delicate and shouldn't be rotten. They just don't want to carry it and they'll say any lie that comes to mind. Glad that you found it! Only 8 miles? Such a bargain! ;-)

Jicama is not delicate! It's quite a sturdy veg, and will last quite a while. I love it on a raw veg platter and in salads.

Like sushipup said, someone was trying to blow smoke up your skirt.

You can jullien (sp) it and put it in salads raw also. It's very good that way, but we can't eat it fast enough to buy it. Glad you found it!

So glad to see so many fans here. Also glad to hear that it will last more than a day or two.
My recipe calls for it to be diced.

Have never known it to be delicate either.Around here the street vendors sell it with the lime and chili powder of some sort.You could almost say it's a staple in my neighborhood here in S.Calif.
Kathi

I've seen it here (in Canada) and it's a large bulbous root type of veggie.

I recently read where it tastes mild, like a water chestnut. If that's the case, I would like it. I don't know what all to put it in, so if anyone makes salads, etc, please post them. I would like to try it. Is it cookable? I have no idea.

Nothing delicate about jicama around here. It's available everywhere. Just more scarce during the summer months. Even a local family style restaurant always puts strips on their side salads that come with dinner.

You can store unpeeled jicama for up to three weeks just like potatoes in a cool dry place.

Once sliced it can be stored in a baggie in the fridge for up to 2 weeks.

Buy the smaller to medium ones. If I am going to snack on it or use it in a day or so(after peeling and cutting up) I store it submerged in water like you would do with radishes or potatoes you plan to cook later.

Thanks for the tips wild. Don't know why it was a big deal finding it. I did look it up because I thought maybe it was a seaonal thing, but I learned that it was for the warm months.
Making the recipe tonight. I bought a medium one so I will cut into slices.

I would love to have your recipe. That is my kind of food!

delicate? lol not! I just like to eat slices of it or
throw it in a green salad!

Ellendi, it's good diced. It's good shredded too, tossed with shredded carrots or dressed for coleslaw.

Great stir fried.

I like to put it out cut into wider 'sticks' with dips, always someone who doesn't want the carbs or calories of chips or crackers these days :)

Your recipe sounds good, share when you have time -

Well after all of that, my DH did not like this recipe, but I did.
TRopical Citrus Shrimp
1 1/2 lb med shrimp shelled and deveined
2/3 c fresh orange juice
1/4 c fresh lemon juice
1/4 c fresh lime juice
1 mango peeled and diced
1 c jicama diced
1/2 sm red onion diced
1/2 c cilantro
1 jalpeno pepp, seeded and minced
1 avocado, peeled and diced
1 tbs extra virgin olive oil
salt and pepper
baked unsalted tortilla chips.
Cook shrimp for 1 to 2 minutes. Plunge in ice water. Let stand until cold Drain well. Cut shrimp n 1/2 inch pieces. Transfer to large bowl and add he juices. Cover and refrigerate 30 minutes.
Stir in mango, jicama, onion, cilantro, jalapeno, avocado,oil and 1/2 tsp salt and freshly ground pepper. Cover and refrigerae 30 minutes longer.
Serve with tortilla chips.

I've never had it either, but I'd like to try it and this looks like a good (safe)intro to jicama. It's a simple recipe with all familiar favorite veggies. The video shows this being paired with grilled salmon but I think I'll bbq chicken or pork chops instead.

Here is a link that might be useful: Asparagus, Jicama, Bell Pepper, Corn Salad