Cut the pluots in half, remove and discard their pits, and cut each of the pluots into sixths. Place the banana, pluots and tangerine slices into a medium sized bowl, stir so that thefruits are evenly distributed, and set aside. Cut a vertical line down the side of one of the prickly pears, then cut the top and bottom off. Now, place your finger underneath the vertical line and grab ahold of the pear’s skin. Peel the skin off and discard it. Repeat this process with the other prickly pear. Now, you can either slice one of the prickly pears and put it in the salad, if you don’t mind lots of hard seeds, or you can slice up both of the prickly pears and push the slices through a sieve held over the bowl of fruit so that all of the juices from the prickly pears fall over the fruit. Garnish with one remaining slice of prickly pear and serve cold.