Though most often eaten raw, such as chopped into salads, sengkuang / jicama can be steamed, boiled, sautéed or fried. And so long as you don't overcook it, jicama retains its pleasantly crisp texture (think fresh apple) when cooked. The flavor is on the neutral side, with a hint of starchy sweetness.

Promises
~ We source as much as possible directly from local farms.
~ We pack the orders after checking the quality of the fresh produces.

High quality Grade A produce from cooperatives and farmers.
Prices are up to 50 percent less than major grocery stores.
We don't store fresh produce overnight to minimize excessive emissions.