6 – 7 fresh apricots or 1 can (15 oz.) apricot
halves, packed in light syrup
1-2 tablespoons chopped cilantro 1/2 teaspoon vinegar
1/4 teaspoon grated lime peel Salt and pepper, to taste
2 tablespoon chopped red onion
1/2 cup chopped jicama
1-2 tablespoons chopped cilantro 1/2 teaspoon vinegar
1/4 teaspoon grated lime peel Salt and pepper, to taste
2 tablespoon chopped red onion
1/2 cup chopped jicama
1/2 tablespoon olive oil
1/2 tablespoon lime juice
1/2 teaspoon minced jalapeno pepper 1/4 teaspoon ground cumin
1/2 tablespoon lime juice
1/2 teaspoon minced jalapeno pepper 1/4 teaspoon ground cumin
Wash and pit fresh apricots or drain and rinse canned ones. Cut apricots into chunks. Combine
apricots and remaining ingredients in bowl, stirring gently. Cover and refrigerate until ready to serve.
Yield: About 6 servings
