Jicama is frequently overlooked in the produce aisle, as many people may not be familiar with it or how to use it. This crunchy tuber has a sweet flavor that resembles water chestnuts or an underripe pear, making it a fantastic addition to salads, slaws, soups, and stir-fries. Additionally, jicama can be baked as a lower-calorie alternative to French fries or used in place of corn to create tortillas. Notably, jicama is a healthy option, boasting a no-fat and no-carb profile, along with high levels of dietary fiber and antioxidants. It is also recognized as a good source of inulin, a soluble dietary fiber that can serve as a sweet snack for diabetics and those on a diet.
According to David Sax, author of The Tastemakers, for a vegetable to achieve the kind of superfood status that kale has enjoyed, it must possess versatility, availability, and cultural significance. Jicama performs admirably on all these fronts, and consumer sentiment backs this up. In fact, Nielsen Perishables reported that jicama led the specialty vegetable category with an impressive $11.4 million in sales out of a total of $25.3 million in 2016.
While kale has maintained its dominance in the produce market for quite some time, other vegetables have been forecasted to take its place recently. Last year, jackfruit was expected to rise to prominence, cauliflower briefly captured attention, and some believed that rutabaga would experience a surge in popularity this year. Now, it seems jicama is ready to shine in the spotlight. Its unique properties, such as being a natural laxative and a source of calcium citrate, further enhance its appeal, making it an excellent addition to a health-conscious diet. As consumers become more aware of its benefits, jicama could very well become the next big thing in the vegetable world, not just for its culinary versatility but also for its health benefits, including aiding digestion and providing essential nutrients.