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Apr 2, 2009 10:56 AM

Wax coating on jicama?

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

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  1. 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

      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

        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

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

          1. re: scubadoo97

            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

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

            2. re: scubadoo97

              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

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

          3. 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.