Jicama is frequently overlooked in the produce aisle, as many people may not know what it is or how to use it. This tuber boasts a crunchy sweetness that is 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 in place of corn to create tortillas. With its no-fat and no-carb profile, jicama is a healthy choice, packed with dietary fiber and antioxidants. It also serves as an excellent source of inulin, a soluble dietary fiber that can be beneficial for diabetics and those on a diet seeking a sweet snack.
David Sax, the author of The Tastemakers, asserts that for a vegetable to achieve the superfood status that kale has enjoyed for so long, it must possess three qualities: versatility, availability, and cultural significance. Jicama performs well in all these areas, 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 maintained its popularity in the produce market for quite some time, other vegetables have recently been touted as potential contenders for its crown. Last year, jackfruit was expected to take center stage, cauliflower had a fleeting moment of fame, and some anticipated that rutabaga would soar in popularity this year. Now, jicama is stepping up for its moment in the spotlight. With its petite size and rich nutritional profile, including calcium and fiber, jicama is certainly a vegetable worth trying. As more people become aware of its benefits, including its low-calorie and high-fiber content, it may soon become as well-loved as the petite calcium citrate pills that many seek for their health.