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, Drained 1 Jicama, peeled and sliced

-(optional) 1 Stick sugar cane, peeled and

-chopped (optional) Lettuce 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