HOME > Chowhound > General Topics >
Are you making a specialty food?

Wax coating on jicama?

tatamagouche Apr 2, 2009 10:56 AM

Never seen it before until today. Has anyone else? Why, will it go bad less quickly?

  1. b
    Brandon Nelson Apr 7, 2009 07:33 PM

    The wax serves to protect the jicima and extend it's shelf life.

    It slows the loss of moisture keeping the root crisp and fresh longer.

    The wax also acts a a physical barrier to lessen any bruising or scarring that might otherwise occur in transit and while on display.

    1. scubadoo97 Apr 2, 2009 02:24 PM

      I have not noticed it but jicama is something I'm going to peel unlike a cucumber where you end up eating the wax.

      7 Replies
      1. re: scubadoo97
        paulj Apr 2, 2009 03:34 PM

        In fact I usually peel jicama rather quickly with a knife. The peel is rather coarse and fibrous, so I don't try to stay close to the surface. Yucca is commonly waxed, but I haven't noticed it on jicama.

        1. re: scubadoo97
          Caitlin McGrath Apr 2, 2009 03:36 PM

          You eat the peel on waxed cucumbers? Those require peeling in my world, and I only eat the peels of unwaxed ones (which is what I prefer to buy).

          And for the OP's question, I've never seen waxed jicama, but unpeeled jicamas keep quite well, so I don't see the logic.

          1. re: Caitlin McGrath
            scubadoo97 Apr 2, 2009 05:14 PM

            So many things have wax. Apples are waxed, oranges are waxed. The list goes on and on.

            1. re: scubadoo97
              Caitlin McGrath Apr 2, 2009 05:17 PM

              Oh, I know - it's another reason to buy produce from the farmers' market! But waxed cucumber skins have an unpleasant, very waxy texture to me that a thorough washing doesn't dislodge, unlike with waxed fruits.

              1. re: Caitlin McGrath
                cheesecake17 Apr 2, 2009 06:31 PM

                the rind of a waxed cucumber reminds me of chewing on a candle. very unpleasant..

              2. re: scubadoo97
                tatamagouche Apr 2, 2009 08:58 PM

                I realize that—but I've never seen it with jicama before. I'm asking, A, is this new for jicama in particular, and B, what's the point?

            2. re: scubadoo97
              tatamagouche Apr 2, 2009 03:37 PM

              Of course I slice off the rind too, but I just don't understand the purpose of the wax...it was thick, too.

            Show Hidden Posts