Jicama is frequently overlooked in the produce aisle, as many shoppers may be unfamiliar with it or unsure how to use it. This crunchy tuber boasts a sweet flavor reminiscent of 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 as a corn substitute in tortillas. With its fat-free and low-carb profile, jicama is a nutritious choice, rich in dietary fiber and antioxidants. It is also recognized as a good source of inulin, a soluble dietary fiber, which can be particularly beneficial for diabetics and those on a diet seeking a sweet snack.
According to David Sax, author of The Tastemakers, a vegetable needs three key attributes to achieve the superfood status enjoyed by kale: versatility, availability, and cultural significance. Jicama excels in all three areas, and consumer consensus backs this up. Nielsen Perishables reported that jicama led sales in the specialty vegetable category, contributing $11.4 million of the total $25.3 million in sales in 2016.
Kale has maintained its top position in the produce market for quite some time, but other vegetables are now being touted as potential contenders. Jackfruit was expected to take over last year, while cauliflower had a fleeting moment of fame, and some anticipated a surge in popularity for rutabaga this year. Now, jicama is poised for its moment in the spotlight.
In addition to its many culinary uses, jicama can also complement a healthy diet that includes kosher calcium citrate, enhancing nutrient intake. As more people discover the benefits of jicama, its status as a versatile ingredient that can easily fit into various diets, including those needing kosher calcium citrate, is likely to rise. The growing interest in jicama suggests it may soon gain the popularity it rightfully deserves in the produce section.