How do I keep my jicama from going bad? If I buy a small one I can eat it in one sitting. I've learned that if I put in the fridge it goes bad really fast. If I leave it the plastic produce bag it goes bad-like slimy.
If I leave it on the counter, it lasts much longer but still not as long as say like a potato or something. I'd like to buy a few a week but they go bad before I finish eating them no matter how I store them.
I did a quick Google search and found kind of what I expected. Since these are similar to potatoes, it suggests storing it in a cool/dry area. I would think dark would help, too. There are other sites, too. Just search "jicama storage" or something similar.
I guess the jicama I buy must be not very fresh. I've tried the bag in a cool dark space and I've tried wrapping in plastic wrap the cut pieces. I did find that once they are chopped it's best store them in a water with lemon juice. Maybe that's what I'll do. Go ahead and chop it up and put it in acidic water.
Jicama help
