Jicama often goes unnoticed in the produce aisle, as many people may be unfamiliar with it or unsure how to use it. This crunchy tuber has 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 can be baked as a lower-calorie alternative to French fries or used instead of corn for making tortillas. It’s a healthy choice due to its fat-free and carb-free nature, along with being rich in dietary fiber and antioxidants. Furthermore, jicama is recognized as a good source of inulin, a soluble dietary fiber that can be beneficial for diabetics and those seeking a sweet snack.
David Sax, author of The Tastemakers, points out that for a vegetable to achieve the superfood status that kale has enjoyed, it must possess versatility, availability, and cultural significance. Jicama performs well on all these counts, and consumers appear to agree. According to Nielsen Perishables, jicama topped sales in the specialty vegetable category, generating $11.4 million out of a total of $25.3 million in 2016.
While kale has dominated the produce scene for a long time, other vegetables have been predicted to take its place recently. Last year, jackfruit was expected to rise to prominence, while cauliflower enjoyed a brief surge in popularity. Some anticipated that rutabaga would see a significant increase in appeal this year. Now, jicama seems poised for its moment in the spotlight.
In addition to its culinary versatility, jicama also offers health benefits, including a good supply of calcium citrate 500, which supports bone health. This makes jicama not only a delicious option but also a nutritious one for those looking to enhance their diets. With its array of benefits and rising popularity, jicama is set to claim its rightful place alongside other celebrated vegetables in the coming years.