Yacón

The yacón (Smallanthus sonchifolius), a tuberous root that grows similar to jicama, is distantly related to the Jerusalem artichoke and a member of the sunflower family. It is a species of herbaceous perennial daisy originally found in the South American Andes where it has been cultivated for more than a millennium. It started making an appearance in Hawai‘i about 10 years or so ago, and as more farmers have started planting this delicious tuber, it is becoming available in some of our farmers’ markets.

Yacón (pronounced yah-kon) looks a bit like a potato or sweet potato. It can be eaten raw as it is very crisp, sweet tasting and juicy—more like a nice crisp green apple. There are several farmers on our island now growing this delectable root, and it is usually available in the late fall through the winter months.

Although in its native habitat yacón tubers can have white, yellow, orange, red, pink, or even purple flesh, only the white varieties are available in the mainland states, and in Hawai‘i, I have only seen the white-fleshed ones.

The tubers are easy to grow, high yielding, easily harvested and stored, lasting weeks if not a couple of months, developing a juicier, sweeter taste as they age and are considered a nutrient-dense food source.

Both the tubers and leaves contain high levels of antioxidants and inulin, a form of sugar humans cannot easily breakdown, which contributes to its low caloric content, promotes the growth of beneficial bacteria, and inhibits toxic bacteria while being digested. It is an ideal food for diabetics and a healthy addition to anyone’s diet.

Noted for its high fiber and low caloric content, it can be eaten out of hand, used raw in salads, or used in recipes as you would an apple. The leaves are large and can be used the same way as cabbage, banana, or grape leaves to wrap foods during cooking.

All varieties of yacón have that crunchy texture and water content so high that tubers can be crushed to make juice, much as you would extract sugar cane juice. If it is dehydrated, it can be ground into powder. In the health food industry, yacón is being grown and harvested, made into syrup or powder and marketed as a natural and healthier sweetener.

When peeled and exposed to air, the flesh starts browning much as a potato or an apple does. Dropping them in acidulated water or sprinkling them with lemon or lime juice after peeling or cutting them prevents this from occurring.

Yacón can be stir-fried, roasted, baked on their own, or baked in pies. Tea can be made from the leaves, and it is believed it can reduce blood sugar by increasing the amount of insulin in the blood stream.

A popular mixed fruit salad in South America is called salpicón, a mixture of fruit and yacón, which adds a crunchy texture to the mix. To make salpicón, just peel and chop yacón, diced strawberries, diced banana, add a few blueberries for good measure, the pulp and juice of passionfruit, mandarin juice, and the juice and zest of lemons or limes; mix carefully and add mint sprigs to garnish. I decided to up the challenge and gave my salpicón a little twist.

The bananas, strawberries, and blueberries are all island grown; the lilikoi‘i butter and lemon-lime jelly are locally made.

Salpicón Tarts
2 Puff Pastry sheets (1 package)
1 jar Liliko‘i curd or butter
Lemon-lime jelly (or any citrus marmalade)
1–2 Yacón, depending on size
4–5 Apple Bananas
10–12 Strawberries
1/2 C Blueberries

Cut the puff pastry sheets in fourths. With a sharp bladed knife, lightly trace a square about a half-inch inside the edges (don’t cut all the way through the pastry). Bake on a cookie sheet until golden and puffy. Set aside. Don’t fill with the curd or butter until ready to serve so they don’t become soggy. If you don’t make your own, you can find lilikoi‘i curd or butter in local stores.

Peel the yacón and bananas and drop in a bowl of acidulated water. Wash, hull, and slice the strawberries. Wash the blueberries. Slice or cube the yacón and bananas in thin slices and brush with the citrus jelly or marmalade.

Lift the flap formed in the middle of the baked puff pastry squares, add a spoonful of the lilikoi‘i curd or butter, then add the already sliced or cubed yacón and the rest of the fruit. Top with a small swirl of the citrus jelly or marmalade and garnish with a mint sprig.

Serves 8.

Roasted Beet, Yacón, and Toasted Pecan Salad
For Thanksgiving I served a salad of sliced raw yacón, roasted and sliced beets, toasted pecans, O‘ahu grown watercress, and locally grown lettuce dressed with a locally made Honey Wine Vinegar to which I had added a vanilla bean. Delicious!

Contact writer Sonia R. Martinez