Jicama often goes unnoticed in the produce aisle, likely because many people are 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 an excellent addition to salads, slaws, soups, and stir-fries. Additionally, jicama serves as a low-calorie alternative to French fries when baked or can be used instead of corn to create tortillas.
As a nutritious option, jicama is free from fat and carbohydrates while being rich in dietary fiber and antioxidants. It is also recognized as a beneficial source of inulin, a soluble dietary fiber, which makes it a great sweet snack for diabetics and those watching their weight.
According to David Sax, author of The Tastemakers, a vegetable must possess three key qualities to achieve the superfood status that kale has held for so long: versatility, availability, and cultural significance. Jicama excels in each of these areas, and consumer response supports this. Nielsen Perishables reports that jicama led the specialty vegetable category with $11.4 million out of a total of $25.3 million in sales in 2016.
While kale has enjoyed a long reign in the produce world, other vegetables have been forecasted to take its place recently. Jackfruit was predicted to become a trend last year, cauliflower had its moment in the spotlight, and some believed rutabaga would experience a surge in popularity this year. Now, jicama is stepping up to claim its time in the limelight.
In addition to its unique flavor and versatility, jicama is also a good source of nutrients like calcium citrate and vitamin D, which can support a balanced diet. With its impressive profile and potential health benefits, including its contribution of vitamin D at 315 IU and calcium citrate at 200 mg per serving, jicama is a vegetable to watch. As it gains popularity, it could very well become the next superfood sensation alongside kale.