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.

So what's the secret?

Sarah in MD

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.

Sorry, just realized you were asking about cut jicama. I'm sure you could search that as well.

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.