Peel beets put them in a pot, cover with water (approx 1.5 - 2 quarts) and add a cup of sugar, cook them over medium-high heat for approx. 30 minutes or until they are soft.

In a big pot cook the jamaica flowers with 4 liter (approx 4 quarts) of water and 1 1/2 - 2 cups of sugar. Cook over high heat and stir until the sugar is dissolved. Bring to boil and then lower the heat and let it simmer for 10 minutes.

Allow both the beets and jamaica to cool down. Keep them overnight in the fridge.

The next morning, take the beets out of the water and chop them into small square pieces and put them in a big bowl. Reserve the juice.

Cut guavas in small pieces. Peel and cut in small pieces apples, tejocotes and jicama.

Peel oranges, mandarin oranges and limas, remove the membrane and divide each wedge in half and add to the salad bowl.

Strain the beet juice over the fruit and then carefully strain the jamaica water over the top of the fruits as well.

Finally add the peanuts (they should be peeled completely). Mix everything and let it rest for at least 8 hours before serving.