Author Archives: Ann Lovejoy

Crisp and juicy, raw yacon tubers have a delicate flavor, somewhat like a cross between an Asian pear and jicama, with a texture similar to that of water chestnuts. The sweet flavor comes from oligofructose, a form of sugar that the human body does not metabolize. That makes fresh yacon both wholesome for diabetics with a sweet tooth and a dieter’s dream. As they cure, yacon tubers gain in sweetness as the oligofructose converts to fructose, glucose and sucrose. Stored in a cool, dry place, unblemished tubers can last for months, but any that are broken should be eaten quickly. Yacon Recipes:
Continue reading →