Directions

1. Combine pineapple, jicama, orange slices, orange juice and lime juice in large bowl. Refrigerate overnight. Line large platter with lettuce leaves, if desired. Drain marinated fruit, reserving juice. Arrange marinated fruit, bananas and beets atop lettuce in concentric pattern, starting at edge of platter. Arrange apple and pear in center. Sprinkle salad with pomegranate seeds and peanuts.
2. For vinaigrette, combine 3/4 cup of the reserved fruit juice, the vinegar, chili powder, oil and onions. Serve salad; pass vinaigrette separately.