The smaller jicama are younger and sweeter. The larger ones are older and starchier - better for boiling and mashing than eating raw. Choose jicama that are heavy for their size. Lighter ones have probably been sitting too long, and their moisture has started to evaporate.
Julienned - the matchstick-shaped pieces are for adding to salad and slaw. Cubed and roasted. It makes wonderful oven-roasted fries. Chopped and boiled. Add some butter and salt for a wonderful starchy treat. You can also mash jicama like a potato. Sliced and sauteed. It’s a 5-minute side dish that pairs perfectly with any meat or fish.
