Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Fresh pineapple or 1 20-oz can pineapple chunks |
| 2 larges | Oranges |
| 2 mediums | Bananas |
| 1 large | Apple |
| 3 mediums | Beets, cooked, peeled, and sliced or 1 16-oz can sliced beets, |
| \N \N | Drained |
| 1 \N | Jicama, peeled and sliced (optional) |
| 1 \N | Stick sugar cane, peeled and chopped (optional) |
| \N \N | Lettuce |
| ½ cup | 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