Jicama
Usually introduced around 6 months
Choking notes
Raw jicama is very hard and crunchy and stays firm even when cut small, which makes it a high choking risk. Cook it until a fork slides through easily, or finely grate it. Avoid raw jicama sticks, coins, or chunks for young children.
How to serve by age
6-9 months
Peel jicama and cook it until very soft, soft enough that a fork slides through with no resistance. Serve as a soft finger-length baton, or offer raw only as very fine shreds. Never offer raw hard pieces.
Soft-cooked finger-length baton, or finely grated raw.
9-12 months
Keep jicama soft-cooked, or finely grate it raw now that the pincer grasp is developing. Offer small soft cubes or fine raw shreds; raw hard pieces are still off the table.
Small soft cubes, or finely grated raw.
12-18 months
Serve jicama soft-cooked in small pieces, or finely grated raw. Without back molars yet, raw hard jicama sticks or chunks are still a choking risk, so keep raw forms soft and shredded.
Small soft-cooked pieces, or finely grated raw.
Key nutrients
Common questions
When can my baby eat Jicama?
Most babies can try Jicama from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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