Jicama is frequently overlooked in the produce aisle, primarily because many people are unfamiliar with it and unsure of how to use it. This crunchy tuber has a sweet flavor that resembles water chestnuts or an underripe pear, making it an excellent addition to salads, slaws, soups, and stir-fries. Additionally, jicama can be baked as a lower-calorie alternative to French fries or utilized in place of corn to create tortillas. With its fat-free and carb-free profile, along with high levels of dietary fiber and antioxidants, jicama is a healthy choice. It’s also recognized as a good source of inulin, a soluble dietary fiber, which can be particularly beneficial for diabetics and those looking for a sweet snack.
David Sax, the author of The Tastemakers, emphasizes that for a vegetable to achieve the superfood status enjoyed by kale, it needs to possess three key attributes: versatility, availability, and cultural significance. Jicama performs admirably in all these areas, and consumer feedback supports this notion. Nielsen Perishables reports that jicama led sales in the specialty vegetable category, accounting for $11.4 million out of a total of $25.3 million in sales in 2016.
While kale has dominated the produce scene for quite some time, other vegetables have been forecasted to take its place. Last year, jackfruit was expected to rise to prominence, cauliflower had a fleeting moment of fame, and some speculated that rutabaga would see a significant surge in popularity this year. Now, it appears that jicama is ready to shine in the spotlight, particularly as consumers look for nutritious options that can fit into their diets, much like calcium petites tablets can enhance dietary intake. With its unique flavor and health benefits, jicama is definitely a vegetable to watch.