Age Suggestion
6 months
Iron-Rich
No
Common Allergen
No
Jicama may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.
Aztecs, Mayans, and the first peoples of Central America learned to cultivate the plant called xīcamatl many centuries ago. Since then, this starchy tuber has become a staple food—not just across the Americas, but around the world. Adapting the Nahuatl name to the jicama, European colonizers introduced the plant to Southeast Asia, where it thrived in the warm, fertile tropics. Across the continents, its crisp texture and mildly sweet taste make jicama a go-to vegetable for strong flavors like chili pepper, citrus juice, shrimp paste, tamarind, and vinegar.
Yes. Jicama is rich in fiber, vitamin C, and water, which work together to support baby’s gut microbiome, skin, and overall health. Vitamin C not only helps to boost iron absorption from plant-based foods, but also acts as an antioxidant to build baby’s resilience to stressors.
Wondering about jicama chips? Hold off on serving fried jicama chips until a child is closer to age 2, as they are a choking hazard and tend to be high in sodium.
★Tip: When shopping for jicama, pick one that is firm and heavy. Like potatoes, whole jicama (with the peel on) may be stored in a cool, dark pantry for up to 4 months. Once cut, store jicama in an airtight container in the refrigerator for a few days, and keep it away from moisture to extend the shelf life.
Yes. Raw or undercooked jicama is firm in texture, which makes it a possible choking hazard. To minimize the risk, grate raw jicama or cook jicama until soft. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.
No. Allergies to jicama are rare, but have been reported. While uncommon, certain individuals with Oral Allergy Syndrome may be sensitive to jicama. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Cooking jicama can help minimize or even eliminate the reaction.
As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.
Yes. Jicama is rich in fiber and fluid, both of which support digestion and bowel movements. Specifically, jicama is rich in a type of prebiotic fiber called inulin, which helps support healthy bacteria in the intestines. For certain individuals, inulin consumption can cause some gassiness, which some mistake for jicama being hard to digest. To minimize digestive discomfort, introduce jicama gradually and regularly in baby’s diet as tolerated, and don’t eliminate jicama from baby’s diet just because of a little gassiness. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about your baby’s pooping and digestive function, talk to your pediatric healthcare provider.
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience.
Offer well-cooked, mashed jicama for baby to scoop with their hands or eat from a pre-loaded spoon. Alternatively, cook peeled jicama wedges until soft and hand over a wedge in the air for baby to munch on. You can also mix peeled and grated raw jicama into a soft, scoopable food like mashed vegetables or porridge.
Serve bite-sized pieces of peeled, well-cooked jicama for baby to practice picking up with their developing pincer grasp (where the thumb and forefinger meet). At this age, you may also offer peeled and grated raw jicama on its own. Just know that the pieces may stick inside baby’s mouth, which can cause gagging. You can also serve thin, round slices of raw, peeled jicama (around 1 cm thick) for biting practice. If baby bites off a too-big piece, try to stay calm and give baby the chance to spit out, chew, and swallow the food. Alternatively, continue serving mashed jicama or well-cooked wedges.
At this age, if you feel comfortable with the child’s eating skills, you can serve raw jicama cut into matchsticks, or continue offering thin, round slices. You can, of course, also continue to offer peeled and well-cooked jicama in any form (bite-sized pieces, wedges, or mashed), either on its own or as part of a meal.
Learn more about how to make high-risk foods safe for babies in our Starting Solids virtual course.
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