I love yacon, it is sweet and crunchy. I mostly eat yacon raw, I just peel it, slice it thinly and eat it. We have tried eating it a few other ways and most were good. It tends to take on the taste of whatever it is in with so is reasonably versatile. I have even used some of our yacon roots and water kefir grains to make yacon water kefir which was nice enough even though I prefer regular water kefir.
I normally leave the yacon in the soil until I want to eat it, if I happen to leave it for too long the plant simply gets larger and stronger and returns a larger crop next time. Recently we have moved from our property into a rented house in town, as such I dug up a small number of yacon plants to grow as well as a heap of the tubers to eat. Being so hot and dry out here the tubers do not last overly long. I wanted to find a few new ways to eat yacon as I can not stand the thought of wasting it. I looked on the internet and stumbled across yacon pineapple slaw.
|Yacon growing in a pot - it belongs in the soil|
Yacon tubers, 1 large tuber or a few small ones
1 can of pineapple (or a real pineapple peeled and cut into small pieces)
The juice of 1 lime or a lemon (lemons are the poor cousin of the lime, but they are cheaper)
1 chilli (this can be left out)
1) Juice the lime (or its poor cousin the lemon)
2) Peel the yacon tuber
3) Grate the peeled yacon
4) Add lime juice to the grated yacon. Mix together. You have to do this as soon as possible otherwise the yacon will turn black
5) Cut pineapple into tiny pieces, add pineapple and any juice to the yacon
6) Remove the seeds from the chilli. Cut up the chilli into tiny pieces
7) Mix it all together and serve
It really doesn't get any easier than this, and it tastes great. It would be easy enough to add other things to this too as long as they are cut up tiny. I think something crunchy and relatively tasteless such as shredded cabbage would bulk this out nicely.
Some of the more tropical and fruity tasting chillies could also work well in this as they would add taste but would still be crunchy. There are a heap of tropical tasting chilli varieties, some have no heat while others are super hot, but few are available unless you import the seeds and grow them yourself. One great place I have found for chilli seeds is pepper lover, they seem to love what they do and tend to include extra seed packets with orders. Only some species can be posted to Australia so please do check the AQIS BICON database first.