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20 minutes
Prep: 20 minutes
Cook: 0 minutes
206 calories per serving view nutrition facts
6 servings
suggest servings
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| 1 | each | pineapple | or 1 can pineapple chunks |
| 2 | large | oranges | |
| 2 | medium | bananas | |
| 1 | large | apple | |
| 3 | medium | beets | cooked, peeled, and sliced or 1 16oz can sliced beets, drained |
| 1 | each | jicama | peeled and sliced, (optional) |
| 1 | stick | sugar cane | peeled, and chopped (optional) |
| 1 | x | lettuce | |
| 1/2 | cup | peanuts | |
| 1 | x | pomegranate seeds | |
| 1 | x | mayonnaise | or salad dressing |
| 1 | x | 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.
| % Daily Value* | |
| Total Fat 6.0g | 10% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 36.0g | 12% |
| Dietary Fiber 10.0g | 39% |
| Sugars 19.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 4% | Vitamin C | 128% | |
| Calcium | 6% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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