What is the English Name for Yacon Vegetables? The Peruvian Ground Apple and More

January 5, 2026 •

3 min read

Over 70% of a yacon root's fresh weight is water, contributing to its juicy, crisp texture. While known globally as yacon, this Andean vegetable has several evocative English names reflecting its unique qualities and South American origin.

Quick Summary

Yacon is a South American root vegetable also known by several English names, including Peruvian ground apple, Bolivian sunroot, and sweet-root, noted for its crisp, sweet flavor.

Key Points

English Name: Yacon is often referred to as the Peruvian ground apple or Bolivian sunroot due to its origin and taste.
Taste Profile: It has a sweet and crisp flavor that combines notes of apple, pear, and celery.
Prebiotic Rich: Yacon is high in fructooligosaccharides (FOS), making it a beneficial prebiotic that supports gut health.
Low Glycemic Index: The indigestible FOS means yacon is low in calories and helps regulate blood sugar, making it suitable for diabetics.
Versatile Use: It can be enjoyed raw, cooked, or processed into a low-calorie syrup sweetener.
Cultivation: As a relative of the sunflower, it is a hardy perennial grown for its edible storage roots.

English Names for Yacon

One of the most popular English names for yacon is Peruvian ground apple. This name perfectly captures its defining characteristics: its South American origin and its mild, sweet flavor profile reminiscent of an apple. Another commonly used name is Bolivian sunroot, which references its Andean heritage and its family ties to sunflowers. The descriptive name sweet-root is also used, highlighting its natural sweetness.

Other less common but still relevant English names include:

Pear of the earth: A nod to its pear-like texture and earthy origin.
Yacon strawberry: A more poetic and potentially confusing name, though it speaks to its fruity notes.
Groundpear: Another simple name derived from its texture and growth habit.

Taste and Texture Profile

The taste of yacon is often a surprise to those trying it for the first time. It is mildly sweet and crisp, with a flavor that has been described as a delicious blend of apple, pear, and celery. The texture is similarly unique, being crunchy and juicy, similar to a water chestnut or jicama but without the stringiness. Unlike many other root vegetables, yacon retains its crispness even after being cooked, making it a versatile ingredient. The sweetness of yacon can increase after harvest with exposure to sunlight, as its fructooligosaccharides convert to simple sugars.

Culinary Applications

Yacon is incredibly versatile in the kitchen. It can be prepared in various ways to suit different culinary styles:

Raw: Simply peel and slice yacon to enjoy it raw in salads, slaws, or as a crunchy snack. Its slow-to-brown flesh makes it an ideal addition to a fruit platter.
Juiced: Blend the juicy roots into refreshing juices or smoothies. Mixing with other fruit juices can enhance its flavor.
Stir-fries and Soups: Add chopped yacon to stir-fries or stews, where its crisp texture provides a satisfying contrast to other ingredients.
Baked Goods: Yacon's mild sweetness works well in baked goods, serving as a replacement for apples in fritters or pies.
Syrup: The juice can be boiled down to create a thick, dark, and sweet syrup, which acts as a low-glycemic natural sweetener.

Yacon's Prebiotic Power

One of yacon's most celebrated qualities is its high concentration of fructooligosaccharides (FOS) and inulin, which act as prebiotics. These are types of carbohydrates that are not digestible by the human body but serve as food for beneficial gut bacteria, promoting better gut health. This prebiotic effect helps to improve nutrient absorption and can also help regulate blood sugar levels, making it a suitable food for those with diabetes.

Comparison: Yacon, Jicama, and Sunchoke

All three are root vegetables with a crunchy texture, but they differ significantly in other aspects.


Feature	Yacon	Jicama	Sunchoke (Jerusalem Artichoke)
Flavor	Mildly sweet, blend of apple, pear, celery	Mildly sweet, starchy, nutty	Sweet, nutty, earthy
Texture	Very crisp and juicy, like an apple	Crisp, starchy	Crisp, slightly nutty
Carbohydrate Type	Fructooligosaccharides (FOS), indigestible prebiotic sugars	Inulin and some starch	Inulin, indigestible prebiotic sugars
Best Served	Raw, cooked, or as a syrup	Raw or cooked	Roasted, boiled, mashed, or raw
Post-Harvest Sweetening	Sweetness increases over time when exposed to sun	Does not sweeten significantly post-harvest	Flavors deepen but no major sweetening change

Conclusion

While the name 'yacon' is widely recognized, its numerous English names, like Peruvian ground apple and Bolivian sunroot, provide delightful clues to its taste and origin. From its unique, crisp texture to its prebiotic health benefits, yacon is a versatile and valuable addition to any diet. Whether eaten raw in a salad, juiced for a refreshing drink, or cooked in a hearty stew, this Andean root vegetable is a discovery well worth making.

To learn more about growing and cultivating yacon, visit Cultivariable for extensive information on the plant and its varieties.

Frequently Asked Questions

Yacon is called the Peruvian ground apple because it originates from the Andes region of South America, particularly Peru, and has a sweet, crisp flavor similar to an apple.

Yacon root contains indigestible prebiotic sugars (FOS) that benefit gut health and have a low glycemic impact. Yacon syrup is also a low-glycemic sweetener, but the heating process can convert some of the FOS into digestible fructose. The whole, raw root is considered the healthiest option for maximum prebiotic benefits.

Yes, yacon is often considered suitable for people with diabetes. Its prebiotic sugars are not metabolized by the body in the same way as regular sugar, which means it doesn't cause a spike in blood glucose levels.

Yacon has a mild, sweet, and refreshing flavor that is often described as a cross between apple, pear, and celery. Its texture is crisp and juicy, similar to a water chestnut.

Yacon can be eaten raw, cooked, or juiced. For raw consumption, simply peel the brown skin and slice the root. It can be added to salads, stir-fries, or baked goods. Slicing and soaking it in lemon juice can prevent browning.

Fresh yacon roots and yacon syrup are becoming more widely available. You can often find them at specialty health food stores, larger supermarkets with an international produce section, or through online retailers.

While both are crisp root vegetables, yacon is sweeter and juicier with prebiotic sugars, whereas jicama is more starchy and nutty in flavor. Yacon is a relative of the sunflower, while jicama is a climbing bean.