jicama-date canapes

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Servs: 45

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  • add   2 tablespoons chopped fresh mint leavesGarnish: small fresh mint leaves
  • add   1 large jícama (about 1 1/4 pounds)1 cup packed dried pitted dates (about 1/2 pound)
  • add   2 tablespoons minced scallion
  • add   3 tablespoons fresh lime juice


  1. Peel jícama 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 jícama, lime juice, scallion, and mint into dates and season with salt. Date mixture may be made 1 day ahead and chilled, covered.
  2. Cut remaining jícama into 1/4-inch-thick slices and cut each slice into as many 1 1/2-inch triangles as possible. Jícama triangles may be made 1 day ahead, wrapped in damp paper towels, and chilled in a sealable plastic bag.
  3. Top jícama triangles with some date mixture and garnish with small mint leaves.