Jicama is made up of about 90% water, which makes it super prone to spoilage. It's like, when you cut into it, you're basically unleashing a tiny water bomb that's just waiting to go brown and mushy. But don't worry, with the right storage techniques, you can keep it fresh for days!
One of the most important things to remember is to keep it dry. Like, don't even think about storing cut jicama in a humid environment - it's like asking for a science experiment gone wrong! You want to store it in a cool, dry place, like the fridge, where it can chill out and stay crispy.
Now, here's a fun fact: jicama is a member of the morning glory family, which is pretty cool, right? But what's even cooler is that it's also a great source of fiber, vitamins, and minerals - it's like a health superhero! So, not only is it delicious, but it's also good for you.
How To Cut And Store Jicama at Jacob Shadforth blog
