This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 45 canapés

　　1 large jícama (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

　　

Step 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.

　　

Step 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.

　　

Step 3

Top jícama triangles with some date mixture and garnish with small mint leaves.