---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Mexican
       Yield: 6 servings
       1    Fresh pineapple or 1 20-oz
            -can pineapple chunks
       2 lg Oranges
       2 md Bananas
       1 lg Apple
       3 md Beets, cooked, peeled, and
            -sliced or 1 16-oz can
            -sliced beets,
       1    Jicama, peeled and sliced
       1    Stick sugar cane, peeled and
            -chopped (optional)
     1/2 c  Peanuts
   Pomegranate seeds Mayonnaise or salad dressing Milk
   Remove crown of fresh pineapple.  Peel pineapple and remove eyes; quarter
   and remove core.  Cut pineapple into chunks. (Or drain canned pineapple.)
   Peel oranges; section over a bowl to catch juice.  Peel and slice bananas.
   Core and slice apple.  Toss apple and banana with orange sections and
   orange juice.
   Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar
   cane on large lettuce lined platter.  Sprinkle with peanuts and
   pomegranante seeds.  Thin mayonnaise or salad dressing with a little milk
   to make drizzling consistency. Pass with salad.  Makes 6 to 8 servings.
   Comments:  Marge left out beets, and added kiwi.  Good served with Miss
   Daisy’s poppy seed dressing.
   Source:  Better Homes and Gardens Mexican Cookbook 1977