To peel a jicama, first wash it in cool, running water. Use a bristled brush to remove excess dirt. Place the jicama on a cutting board. Using a sharp knife, slice away the top and bottom of the tuber.
Using a vegetable peeler at the base, tuck the blade under the fibrous skin and pull upward. Continue to peel until every part of the skin is removed as eating it may cause stomach upset.
Jicama can be prepared in a variety of ways. It can be thinly sliced into matchstick size pieces and added to a salad or slaw. It can also be cut into cubes and roasted in the oven or sliced and sautéed in a frying pan and used as a side dish for meat or fish. Jicama is a starchy root that is grown in Central America and the Caribbean. It has a refreshing fruity flavor.