HeySolids
Choking risk
Jicama is a moderate choking risk. Raw, it is hard and crunchy like raw apple or carrot, which the CDC names among the top choking hazards for young children.[1]
Cook it until it presses easily between two fingers, or grate it finely if serving it raw. Don't serve raw chunks, sticks, or coins. See how to serve for age-by-age prep.
Allergens
Jicama is not a common food allergen, so a true allergy to it is rare.[3]
Start with a small amount and watch for a reaction.
If baby refuses
If the crunchy texture is turned down, cook jicama until soft, or grate it finely and stir it into a food baby already enjoys. It can take many tries before a new food is accepted.
Food safety
Only the peeled white flesh of the root is eaten. The skin, seeds, pods, and leaves contain rotenone, a natural insecticide, and are not safe to eat. Peel the root thickly, taking off the tough fibrous layer under the skin as well as the skin itself.[4]
How to serve
6+ months old
Soft mash, or finely grated raw
Smooth mash, or grated into soft food
Peel the root thickly, then cook jicama until very soft and mash it, or offer it on a pre-loaded spoon. You can also finely grate peeled raw jicama and stir it into a scoopable food like mashed vegetables or oatmeal. Avoid hard raw chunks or sticks at this stage.
How to cook
Peel thickly, then steam or boil for about 15 to 20 minutes until truly soft - jicama stays crisp, so test that a piece squashes easily between two fingers before serving.
9+ months old
Small soft cooked pieces, or finely grated raw
About 1/2 inch soft pieces, or grated
As baby's pincer grasp develops, offer small pieces of well-cooked soft jicama to pick up, or finely grated raw jicama stirred into other foods. Avoid firm chunks or thick raw pieces, which stay too hard and crunchy.
How to cook
Steam or boil for about 15 to 20 minutes, or roast at 400°F until soft. Cook it well and check that pieces squash easily between two fingers; if serving raw, grate it finely rather than offering chunks.
12+ months old
Soft cooked pieces, or very thin raw slices
About 1/2 inch pieces, or paper-thin slices
Offer soft-cooked jicama pieces alongside a fork for utensil practice. As your toddler manages more texture, you can serve very thin raw slices or finely grated raw jicama and stir it into family dishes. Keep raw jicama thin or grated rather than in firm chunks, as it stays crisp.
How to cook
Steam, boil, or roast until soft, or slice peeled raw jicama very thinly as your toddler manages it. As chewing skills grow you can leave a little more texture on cooked pieces.