Jicama often gets overlooked in the produce section, as many people may not recognize it or know how to prepare it. This crunchy tuber has 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 to replace corn in tortilla recipes.
One of the health benefits of jicama is its no-fat, no-carb profile, along with high levels of dietary fiber and antioxidants. It is also 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. Moreover, jicama is rich in vitamin C, which helps boost the immune system, and provides calcium citrate, contributing to bone health.
As noted by David Sax, author of The Tastemakers, a vegetable must possess three key qualities to achieve the superfood status that kale has enjoyed: versatility, availability, and cultural significance. Jicama performs well in all these areas, and consumer feedback reflects this. According to Nielsen Perishables, jicama led the specialty vegetable category with $11.4 million of the total $25.3 million in sales in 2016.
While kale has dominated the produce market for quite some time, other vegetables have recently been predicted to take its place. Last year, jackfruit was expected to be the next big thing, cauliflower had its moment in the spotlight, and there were predictions that rutabaga would see a surge in popularity this year. Now, jicama is stepping into the limelight, ready to claim its time as a favorite among health-conscious consumers, thanks to its unique flavor profile and nutritional benefits, including its vitamin C and calcium citrate content.