Yacon

$4.00

Yacon (pronounced yah-CONE) is a member of the sunflower family from the Andes. I strongly recommend eating it raw: it is sweet, crunchy, and juicy. Think of jicama, asian pear, or even a cucumber. We most often slice it up and eat it plain as a refreshing snack or side dish, it’s especially good with a squeeze of lime juice. Yacon should be stored in a plastic bag in the fridge.

Price is for 1 pound.

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Yacon (pronounced yah-CONE) is a member of the sunflower family from the Andes. I strongly recommend eating it raw: it is sweet, crunchy, and juicy. Think of jicama, asian pear, or even a cucumber. We most often slice it up and eat it plain as a refreshing snack or side dish, it’s especially good with a squeeze of lime juice. Yacon should be stored in a plastic bag in the fridge.

The skin is edible; it’s earthy and somewhat bitter. I like the balance with the sweet interior, but you can peel it if you prefer. Yacon browns soon after cutting, you can toss it with a bit of lime or lemon juice to keep it white. It can also be cooked, but I honestly haven’t found a way to cook it that’s much good, and it’s so delicious raw that I gave up trying. Some people like to juice it (we recommend peeling it first).

Here is a link to a more in-depth article about yacon in Mother Earth News. One thing worth noting is that yacon’s sweetness is from inulin, which makes it extremely low in calories and a better choice for diabetics.

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