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Jazz in the Gardens

Thousands expected to devour popular treat

It’s a conch salad like no other. Chunks of conch fill a bowl carved out of a large fresh pineapple. Marinated in lemon juice, small cuts of tomatoes, onions, and peppers provide a flavorful, refreshing combination before the grand finale: Six round deep fried crispy conch fritters sitting on three shisk kabob sticks that leaves one coming back for more. And they do.