Jicama is frequently overlooked in the produce aisle, as many individuals may be unfamiliar with it or unsure of 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. Furthermore, jicama can be baked as a lower-calorie alternative to French fries or used instead of corn to create tortillas. It is a nutritious choice due to its no-fat and no-carb profile, along with its high content of dietary fiber and antioxidants. Additionally, jicama is recognized as a good source of inulin, a soluble dietary fiber that can be beneficial for diabetics and those on a diet seeking a sweet snack.
According to David Sax, author of The Tastemakers, a vegetable needs three essential attributes to achieve the superfood status that kale has enjoyed: versatility, availability, and cultural significance. Jicama excels in all these areas, which is reflected in consumer preferences. As reported by Nielsen Perishables, jicama led the specialty vegetable market, generating $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 predicted to take its place. Last year, jackfruit was expected to emerge as a favorite, cauliflower enjoyed a brief surge in popularity, and some anticipated a rise in interest for rutabaga this year. Now, however, jicama is stepping into the spotlight for its moment of fame.
Not only is jicama versatile, but it is also a source of calcium and calcium citrate, making it a healthy addition to various dishes. Its unique texture and flavor, combined with its nutritional benefits, including calcium, make jicama an appealing choice for health-conscious consumers. As the popularity of jicama continues to grow, it may soon find its rightful place alongside kale and other celebrated vegetables in the produce aisle.