Seasonality: Jan - Mar, Oct - DecOrigin: USA To seal in freshness and protect it from excessive scuffing, our Jicama will be coated with a food grade paraffin wax from October to late February or March.Until it cures after several months, new crop Jicama has a very tender skin that bruises easily and tends to dry out as the thin skin allows the tuber to lose moisture quickly. To seal in freshness and protect it from excessive scuffing, our Jicama will be coated with a food grade paraffin wax from October to late February or March, depending on the skin condition of the new crop as it matures in storage. While even the young skin of new crop Jicama is inedible and must be peeled before using, the difference in appearance and fresh taste of waxed over non-waxed Jicama during the first half of each season is decidedly superior. Choose Jicama that is heavy for its size with no skin bruising. Store whole in a cool, dark, dry place for up to 3 weeks. Wash and peel before eating. Wrap cut pieces in plastic and refrigerate for up to one week.
