Recipe courtesy of Gourmet Magazine

Jicama-Date Canapes

  • Total: 35 min
  • Prep: 35 min
  • Yield: 45 canapes
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1 large jicama (about 1 1/4 pounds)

1 cup packed dried pitted dates (about 1/2 pound)

3 tablespoons fresh lime juice

2 tablespoons minced scallion

2 tablespoons chopped fresh mint leaves


Garnish: small fresh mint leaves


  1. Peel jicama and cut enough into 1/4-inch dice to measure 1/2 cup. In a food processor pulse dates to a paste and transfer to a bowl. Stir diced jicama, lime juice, scallion, and mint into dates and season with salt. Date mixture may be made 1 day ahead and chilled, covered. Cut remaining jicama into 1/4-inch thick slices and cut each slice into as many 1 1/2-inch triangles as possible. Jicama triangles may be made 1 day ahead, wrapped in damp paper towels, and chilled in a sealable plastic bag. Top jicama triangles with some date mixture and garnish with small mint leaves.

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