Mexican Fruit Salad

2 - navel oranges, peeled and cut into one inch chunks
2 C fresh or canned pineapple chunks
1 - jicama, peeled and cut into 3/4 inch chunks
1/2 C fresh orange juice
1/4 C fresh lime juice
2 - ripe pears, cored and cut into one inch chunks
2 - ripe bananas, sliced
1 - pomegranate, seeds of
1 1/2 T fresh mint, chopped
2 T cider vinegar
1/4 t chili powder
1/8 t cayenne
1 T minced scallions
1/4 C canola oil

Combine the oranges, pineapple, jicama, orange juice, and lime juice in a large bowl and refrigerate for several hours to marinate. Drain the marinated fruit, reserving the juice. Combine the marinated fruit with the pears and bananas, and add to salad bowl. Sprinkle the salad with pomegranate seeds and mint, and set aside. In a small bowl combine 1/2 cup of the reserved juice with the vinegar, chili powder, cayenne, and scallions. Whisk in the oil in a thin stream. Drizzle the vinaigrette over the salad. Serve immediately.

From Vegan Fire and Spice