Yacon (Peruvian Ground Apple)
Estimated Inventory, lb : 0
Description/Taste
Yacon is the edible succulent roots of the Yacon plant that are attached to pale red rhizomes that connect it to a tall stem. The Yacon plant can grow to over 2 meters in height and produces small yellow flowers as it matures. Yacon are large and weigh between a few hundred grams to a kilogram. It has an outer brown skin and an inner white skin that needs to be peeled away before consuming. The flesh is an amber color and has a crisp, juicy, sweet flavor similar to that of jicama. After peeling Yacon, soak in lemon or vinegar to stop Yacon from oxidizing.
Seasons/Availability
Yacon is available during the winter months.
Current Facts
Yacon, botanically known as Smallanthus sonchifolius, is a species of perennial daisy. The Yacon plant is traditionally grown in the northern and central Andes from Colombia to northern Argentina. Yacon is also known as Peruvian ground apple, Strawberry Jicama, Bolivian Sunroot, Sweet-Root and Ground Pear. The Yacon is a close relative of the sunflower and sunchoke. In Ecuador, the Yacon is known as jicama although there is no relation. Unlike other root crops that convert carbohydrates into starch, Yacon is high in inulin, making it a sucrose-free food for people with diabetes.
Recipe Ideas
Recipes that include Yacon (Peruvian Ground Apple). One
is easiest, three is harder.| San Diego Foodstuff |
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Savory Citrus Salad |
| Attainable Sustainable |
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Yacon Sauce |
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