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nafex - Re: [NAFEX] some Yacon questions

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  • From: "S & E Hills" <ehills7408@wowway.com>
  • To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] some Yacon questions
  • Date: Sun, 20 Jan 2008 08:45:59 -0500

I find that Jerusalem Artichokes shrivel and dry rather quickly, does Yacon have the same tendency?

 

Also, where does one get some (yacon) to try growing?

 

S. Hills

 


From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of John S
Sent: Sunday, January 20, 2008 3:01 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] some Yacon questions

 

Stephen,

 

Not sure if you were asking me, but I take a stab at your question.

 

We eat it raw only so far.  No objections to cooking it, only that it doesn't last long enough for us to consider trying to cook with it.  We peel it and generally eat like a fruit, sometimes slice it sometimes not.  My whole harvest gets eaten within a month or two.

 

I do not care for jicama but do grow Jerusulem artichoke.  Yacon is similar to JA, but yacon tubers are much larger, smooth and sweeter (after a bit of storage).  Tuber consistency is similar to JA.  Yacon does not overwinter in zone 5-6 like JA will and thus does not offer the invasiveness that JA does here.

 

John

Stephen Sadler <Docshiva@Docshiva.org> wrote:

How do you use the Yacon?  Raw only as a fruit?  Other applications where one might use apples (sautéed over pork or Dutch baby pancakes, for instance)?  I haven’t tried it, but my idea of it is something like jicama, sweet and crisp, nice in fruit or vegetable salads – how would you compare it to jicama or Jerusalem artichoke?

 

~ Stephen

 

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