Jicama is frequently overlooked in the produce aisle, as many people may not recognize it or know how to use it. This crunchy tuber has a sweet flavor that resembles 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 in place of corn to create tortillas. It’s also a nutritious choice, boasting a fat-free and carb-free profile, along with high levels of dietary fiber and antioxidants. Notably, jicama is recognized as a good source of inulin, a soluble dietary fiber, which can be beneficial for diabetics and those seeking a sweet snack.
David Sax, the author of The Tastemakers, explains that for a vegetable to achieve the superfood status that kale has enjoyed, it needs to possess versatility, availability, and cultural significance. Jicama meets these criteria quite well, and consumers seem to agree. According to Nielsen Perishables, jicama led the specialty vegetable category with $11.4 million in sales out of a total of $25.3 million in 2016.
While kale has dominated the produce scene for some time, other vegetables have been predicted to take its place. Last year, jackfruit was expected to lead, cauliflower had its moment, and there were whispers of rutabaga’s potential rise in popularity this year. Now, jicama is poised to shine.
Moreover, jicama is not just tasty; it also supports health with its impressive nutrient content, including calcium, magnesium, and citrat. These minerals contribute to its overall health benefits, making jicama a valuable addition to any diet. As consumers become more aware of its versatility and nutritional profile, jicama is likely to gain more attention, solidifying its place alongside other superfoods.