Jícama Date Canapes Food
JíCAMA-DATE CANAPES
Categories Food Processor No-Cook Cocktail Party Quick & Easy Date Summer Vegan Gourmet
Yield Makes about 45 canapés
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Top jícama triangles with some date mixture and garnish with small mint leaves.
JICAMA SALAD
Steps:
- Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes.
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FIVE WAYS TO EAT JICAMA | ARTS & CULTURE | SMITHSONIAN ...
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Author Lisa BramenPublished 2010-01-13Estimated Reading Time 3 mins
- In a Mexican fruit salad. In Los Angeles, where I grew up, Mexican street vendors sell fresh fruit—like mango on a stick—from push carts. But the best thing they offer is a delicious fruit salad, with some combination of chunks of mango, pineapple, jicama, watermelon and cucumbers, seasoned with lime juice and chili powder.
- Sautéed. I'm guilty of being pretty unimaginative with vegetable side dishes, rotating among a few standard steamed or sautéed veggies that my fiancé and I can agree on—broccoli, green beans, spinach (sadly, I have not found the recipe that will convert him to brussels sprouts—yet).
- As a canapé canvas. Perhaps the most surprising recipe I found was one for jicama-date canapés, also from Epicurious. Again, something that never would have occurred to me, though reviewers said it was a cocktail-party hit and a refreshing palate cleanser.
- In a stir-fry. Jicama has a similar texture to water chestnuts, so it makes sense that it would work well in an Asian stir-fry. Cut it into chunks and throw in anywhere you'd use water chestnuts, or try this Chinese stir-fry recipe at Cooking Crave (in China, apparently, jicama is known as yam bean).
- As mock green papaya. The only salad I might love more than Mexican fruit salad is Thai green papaya salad—the mixture of tangy, sweet, salty and crunchy is the best of all worlds.
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- Packed With Nutrients. Share on Pinterest. Jicama has an impressive nutrient profile. Most of its calories come from carbs. The rest are from very small amounts of protein and fat.
- High in Antioxidants. Jicama contains several antioxidants, which are beneficial plant compounds that help prevent cell damage. One cup (130 grams) of jicama contains nearly half of the RDI for the antioxidant vitamin C. It also contains the antioxidants vitamin E, selenium and beta-carotene (3).
- May Boost Heart Health. Jicama has numerous nutrients that make it an excellent choice for improving heart health. It contains a significant amount of soluble dietary fiber, which may help lower cholesterol levels by preventing bile from being reabsorbed in the intestines, as well as preventing the liver from making more cholesterol (9).
- Promotes Digestion. Dietary fiber helps increase the bulk of stool. This helps it move more smoothly through your digestive tract (14). One cup (130 grams) of jicama contains 6.4 grams of fiber, which can help you meet your daily goals (3).
- Good for Your Gut Bacteria. Jicama is high in inulin, which is a prebiotic fiber. A prebiotic is a substance that can be used by the bacteria in your body, resulting in health benefits (17).
- May Reduce the Risk of Cancer. Jicama contains the antioxidant vitamins C and E, selenium and beta-carotene. Antioxidants neutralize the free radicals that can lead to cell damage and cancer (3).
- May Aid Weight Loss. Jicama is a nutrient-dense food. It contains a high number of nutrients but a relatively low number of calories (3). Jicama is high in both water and fiber, which helps fill you up.
- Extremely Versatile. Jicama can be eaten raw or cooked and used in a wide variety of dishes. After removing the tough, brownish peel, the white flesh can be cut into slices or cubes.
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