Peel pineapple and cut enough into 1/4-inch dice to measure 1 3/4 cups. Peel jicama and cut into 1/4-inch dice. Coarsely chop apricots and chop enough onion to measure 3/4 cup. Finely chop cilantro and chiles. In a bowl toss together all ingredients and season with salt. May be made 6 hours ahead and chilled.
Makes 4 cups.

From: Gourmet Magazine
Posted By: Suzanne
Post Date: Fri, 17 Jul 1998