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September 5 - Jicama Selection Tips:

Eaten raw or used in soups, stews and salads, use jicama cubed, sliced or as a substitute for water chestnuts in stir-fry. Good-quality jicama will be smooth-skinned, relatively free of blemishes, firm and heavy with moisture.

Avoid product that is soft, wrinkled, pock-marked or has spots of mold. Store in a cool, dry area since too much moisture will cause mold.

OASIS has much more information on salad roots and cooking roots.

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