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---------- 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.
Daisy's poppy seed dressing.
Good served with Miss

Source: Better Homes and Gardens Mexican Cookbook 1977

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