You have to peel jícama before you cook and eat it, but be sure to leave the skin on until you're ready to cook, as this will keep the vegetable fresh. You can store a whole, unpeeled jícama in ...

Jicama can grow up to 50 pounds, but most are harvested between 3 and 5 pounds. Large jicamas can be more difficult to peel and chop but will yield a greater quantity and can be the better option ...

Into another small bowl, squeeze grapefruit membrane to release juice. Set aside. Peel jicama and cut into thin matchsticks about 2 inches long. Slice fennel bulb into very thin strips.