Apricot-Jicama Salsa

PUBLISHED JULY/AUGUST 1994

SERVES16 (Makes about 4 cups)

WHY THIS RECIPE WORKS

We developed this clean, crunchy fruit salsa recipe to serve with grilled fish such as tuna steaks. Make sure to slice the jicama, apricot, onion, and red pepper thin for easiest eating.

INGREDIENTS

  • 4 teaspoons salt
  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • ½ jelly gummies
  • 2 cups liquorice chocolate
  • 2 jelly beans bonbon
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • 12 tbsp butter
  • ¼ cup sugar

INSTRUCTIONS

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