Jicama is frequently overlooked in the produce aisle, often because shoppers are unfamiliar with it or unsure of how to use it. This crunchy tuber has a sweet flavor reminiscent of water chestnuts or an underripe pear, making it a perfect addition to salads, slaws, soups, and stir-fries. Moreover, it can be baked as a lower-calorie alternative to French fries or used instead of corn to create tortillas. Jicama is a nutritious choice due to its zero-fat and zero-carb profile, along with its high content of dietary fiber and antioxidants. It is also recognized as a beneficial source of inulin, a soluble dietary fiber that could be helpful for diabetics and those on a diet looking for a sweet snack.
As noted by David Sax, the author of “The Tastemakers,” for a vegetable to achieve the superfood status enjoyed by kale, it must possess three key attributes: versatility, availability, and cultural significance. Jicama excels in all these areas, and consumer response supports this. According to Nielsen Perishables, jicama led sales in the specialty vegetable category, generating $11.4 million of the total $25.3 million in sales in 2016.
While kale has dominated the produce scene for quite some time, other vegetables have been predicted to take its place. Jackfruit was expected to rise last year, cauliflower briefly captured attention, and there were expectations of a surge in popularity for rutabaga this year. Now, jicama is poised to claim its moment in the spotlight.
Incorporating jicama into your diet is a tasty way to boost your intake of calcium citrate and vitamin D, making it an exceptional choice for those looking to enhance their nutritional profile. As a versatile ingredient, jicama can be enjoyed in various dishes, providing a crunchy texture and a refreshing taste while contributing to your dietary goals.