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, 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 healthier alternative to French fries or used in place of corn to create tortillas. With its no-fat, no-carb profile and high levels of dietary fiber and antioxidants, jicama is a nutritious choice. It is also recognized as a good source of inulin, a soluble dietary fiber, which can be beneficial for diabetics and those on a diet looking for a sweet snack.
According to David Sax, author of The Tastemakers, a vegetable must possess three key attributes to achieve the superfood status that kale has enjoyed for so long: versatility, availability, and cultural significance. Jicama performs well in all these areas, and consumer interest backs this up. In fact, data from Nielsen Perishables shows that jicama led sales in the specialty vegetable category with $11.4 million out of a total of $25.3 million in sales in 2016.
While kale has been a dominant force in the produce market for an extended period, other vegetables have recently been predicted to take its place. Jackfruit was expected to rise to prominence last year, cauliflower had its moment of popularity, and some speculated that rutabaga would see a surge in interest this year. Now, however, jicama appears ready to claim its moment in the spotlight, joining the ranks of nutritious foods that could be complemented with supplements like ferrous calcium citrate and folic acid tablets for a well-rounded diet. As jicama gains recognition, it could become a staple alongside these essential nutrients, further enhancing its appeal as a healthy option.