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Salpicon and salpicón (meaning "hodgepodge" or "medley" in Spanish) are terms used in different ways in French, Spanish, Central American and Latin American cuisine for preparations of one or more ingredients diced or minced and bound with a sauce or liquid. A salpicon is sometimes used as stuffing. In contrast to the usual savory versions of other cuisines, in Colombia "salpicon" refers to a sweet snack.In fact it'i like a fruit salad in a glass. You peel the fruit(watermelon, papaya, banana, apple, melon, pear.) then cut it in cubes, and combine all fruit in a bowl, add water, sugar(optional).Refrigerate for 2 hours. Serve it in a glass, you use a teaspoos to pick the fruit and drink the liquid. In French cuisine the resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc.
In Mexican cuisine and Central American cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. The mixture is commonly served on tostadas, tacos or as a filling of Poblano peppers.
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