Below is a list of all known varieties for Jicama. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Coffee Honey Processed | Beans processed by leaving some of the fruit pulp (mucilage) on the parchment during drying, resulting in a sweet, well-rounded cup. |
| Coffee Honey Processed (Black Honey) | A type of Honey Process leaving nearly all mucilage on the bean during drying, resulting in maximum sweetness and body. |
| Jicama (Diced) | Jicama tuber pre-cut into small cubes, often sold refrigerated for easy use in salads and slaws. |
| Jicama (Frozen Cubes) | Peeled jicama pre-cut and frozen; used for adding crunch to stir-fries. |
| Jicama (Pachyrhizus erosus) | The common species of jicama, known for its large size, brown skin, and crisp, white, sweet flesh. |
| Jicama (Pachyrhizus tuberosus) | A smaller species of jicama, sometimes called *Ahipa* or *Ajipa* in the Andes region. |
| Jicama Strips (Frozen) | Jicama that has been peeled and cut into strips and frozen; used for convenience in stir-fries and cooking. |