Robbie’s Produce Tips: Local Jicama
- About August through late October/early November is absolutely best time of the year to buy this super succulent gem. It’s picked an delivered to us the next day!
- Choose jicama that’s as white as possible. Older jicama tends to get brown marks on it.
- It should feel dry and heavy for its size. Older ones will have a slimy film on it.
- Our jicama is local from Modesto and taste outstanding, but because it isn’t cured for as long as the non-local variety it should be eater sooner rather than later.
- I always like to wrap my unused jicama in plastic and place it in the fridge for a longer shelf life.
– Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables — some you won’t find anywhere else.
