Yacon

Yacon is the edible tuber of Polymnia sonchifolia — now reclassified as Smallanthus sonchifolius — a daisy relative from the Andes, usually eaten raw for its crisp juiciness. The tubers are rich in inulin-type fructans, and their sweetish, water-chestnut-like flavour develops after a few days of sun exposure, which converts some of those fructans into simpler, sweeter sugars. Since the fructans act as largely indigestible fibre, yacon suits low-glycaemic eating and is the source of yacon syrup, a sweetener carrying a fraction of sugar’s calories. Its native region also ferments it into alcohol and other sweeteners. Crunch, sweetness, and prebiotic fibre have won it a growing health-conscious following.