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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?

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  1. scubadoo97 RE: tatamagouche 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 RE: scubadoo97 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 RE: scubadoo97 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 RE: Caitlin McGrath 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 RE: scubadoo97 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
              c
              cheesecake17 RE: Caitlin McGrath 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 RE: scubadoo97 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 RE: scubadoo97 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.

          3. b
            Brandon Nelson RE: tatamagouche 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.

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