Recipe courtesy of Gourmet Magazine

Jicama-Date Canapes

  • Total: 35 min
  • Prep: 35 min
  • Yield: 45 canapes
Save Recipe


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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Carrot and Pineapple Cake

Caribbean Oyster Fritters with Mango Relish

Double-Fried Plantain Rounds

Venison with Apple and Daylily Jelly

Chunky Spicy Avocado Salsa

Key Lime Corn

Spaghetti with Roasted Eggplant and Cherry Tomatoes

Captain Tom's Pineapple Cole Slaw