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