Jicama

THE NEXT BIG THING THAT DIDN'T CATCH ON

I don't know whether it's reassuring or not, that not every newly 'discovered' vegetable or fruit, catches on as an enduring trend.

When I was going through those old magazines I came across a feature on jicama in Gourmet Traveller's In Season section. I had never heard of it, it didn't look terribly interesting and so I passed on it. But then today as I was reading Ann Tyler's book Vinegar Girl there was a reference to a meal of some kind (can't remember the details), which was placed on some grated jicama. Since the book featured a whole lot of characters who were not talented cooks I was intrigued that it should even be mentioned, because, to me it was a very esoteric ingredient. These were not people who were in to food in a big way. My Gourmet Traveller article was dated 2003, which is not that long ago - well fourteen years I suppose - this century anyway, but I don't remember noticing it then and I certainly don't notice it now. Which just goes to show that not every 'next big thing' does, in fact get to be the next big thing. Not like potatoes and tomatoes back in the time of the Conquistadors. There was one other thing I saw when I was looking it up, which also nudged me into writing about it, that I shall come to as well.

So what is it? And where do they eat it?

"It’s a wonderfully juicy, sweet, and nutty tuber with a distinct crunch." Kitchn

That's the quick answer. It's from Mexico - so another Conquistador thing, although they don't seem to have brought it back to Europe, preferring instead to take it to the Philippines from whence it travelled to China and parts of South East Asia, where it is used in much the same way as they use water chestnuts.

Those tantalising bean looking things that the plant produces are poisonous, as are the leaves - it's only the tubers that are eatable. Some of them can grow to be quite huge, but I think the size shown at the top of the page is what one should be aiming for.

It's sometimes called a yam bean or Mexican potato which sort of gives me the idea that it's not really that tasty. When talking about taste, they mention turnips which doesn't excite me. It also seems to be most usually eaten raw - as in a salsa, or a salad. The Mexicans seem to have a street food version though in which chip shapes are deep fried and served with chilli and lime juice. Which might be interesting. A quick stir fry seemed to be the only real cooking option on offer.

I adore potatoes, which are similarly unexciting looking, and I suppose don't have a lot of taste, but they do have a lot of different uses, so I might be unkind. However, I suspect not, for in spite of it being promoted by Gourmet Traveller it obviously did not catch on, because I'm willing to bet that you, like me, had never heard of it. Which goes to show that not every new venture is a success. Back in 2003 it was being grown up in the Northern Territory. I looked to see if it was still being grown and found a 2016 NT Department of Primary Industries document which listed what was currently being grown (not listed) and what could potentially be grown - listed. So not being grown commercially in 2016. And I have yet to see it talked about anywhere.

However, I also found, in one web article, that they have prebiotic benefits - i.e. " it helps probiotics (or “good bacteria” living within the GI tract) do their job best." (Dr. Axe) And another coincidence - the other day we saw prebiotic honey in the supermarket.

(I have slotted that away on my list for another article so I won't go on about it here.) So maybe it will come back as a really hot thing as I suspect 'prebiotic' may indeed be a hot new thing, considering the current emphasis on the human biome. Then there is the current popularity of Mexican food - that might also bring it back. We'll see.