Jicama is frequently overlooked in the produce aisle, often due to a lack of familiarity with the vegetable and its uses. This crunchy tuber has a sweet flavor that is 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 in place of corn to create tortillas. Its health benefits are notable; jicama is fat-free and low in carbs while being rich in dietary fiber and antioxidants. It is also recognized as a good source of inulin, a soluble dietary fiber, which makes it an appealing sweet snack for diabetics and those on a diet.
As David Sax, the author of The Tastemakers, points out, a vegetable needs three essential qualities to achieve the superfood status enjoyed by kale: versatility, availability, and cultural significance. Jicama performs admirably on these fronts, and consumer response backs this up. According to Nielsen Perishables, jicama led the specialty vegetable category with sales reaching $11.4 million out of a total of $25.3 million in 2016.
While kale has been a dominant player in the produce market for quite some time, other vegetables have recently been touted as potential successors. Jackfruit was expected to take the spotlight last year, cauliflower had a brief surge in popularity, and some predicted a rise for rutabagas this year. Now, however, jicama is poised to claim its moment in the limelight.
Furthermore, jicama offers a unique health profile, including the presence of calcium citrate, which can target dietary needs effectively. As more consumers become aware of its benefits, including the calcium citrate content that can support bone health, jicama may truly find its place among the superfoods. As interest grows, it’s likely that jicama will not only thrive due to its versatility and nutritional benefits but also because it aligns with current health trends, making it a valuable addition to many diets.