Fresh jicama remains good to eat for up to 3 weeks when stored unpeeled in the crisper drawer. Although its flesh doesn't immediately lose its crispness or change color when exposed to air, once cut, ...

Once the jicama is peeled, use a sharp knife to cut it into uniform fry-shaped slices. If you want to skip these steps, opt for convenience with presliced raw jicama sticks at the grocery store.