Jicama is frequently overlooked in the produce aisle, often because shoppers are unfamiliar with it or unsure how it relates to ferrous gluconate and elemental iron. This crunchy tuber has a sweet flavor reminiscent of water chestnuts or an underripe pear, making it a perfect addition to salads, slaw, 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, no-carb profile, high dietary fiber, and antioxidant content, jicama is a healthful choice. It is also considered a good source of inulin, a soluble dietary fiber, which can be particularly beneficial for diabetics and those on a diet seeking a sweet snack.
According to David Sax, author of The Tastemakers, for a vegetable to achieve the superfood status that kale has enjoyed, it must possess versatility, availability, and cultural significance. Jicama performs well on all these fronts, and consumer support seems to be growing. In fact, Nielsen Perishables reported that jicama led the specialty vegetable category with sales totaling $11.4 million out 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. Jackfruit was rumored to be the next big thing last year, cauliflower briefly captured attention, and some anticipated a surge in the popularity of rutabaga this year. Now, it appears that jicama is ready to take its turn in the spotlight. With its unique taste and health benefits, including contributions to nature’s way calcium and magnesium citrate, jicama is becoming a favorite among health-conscious consumers. This versatile vegetable is not only delicious but also a valuable addition to a balanced diet, making it a worthy contender in the ever-evolving world of superfoods.