3 c  Watercress
3 lg Mangoes, pitted, peeled &
-- cut into chunks
2    14 oz cans of hearts of palm
-- drained, rinsed & sliced
2 lg Tomatoes, cut into large
-- chunks
1/3 c  Lime juice
1/4 ts Coriander
1/4 ts Allspice
Lime wedges for garnish

Arrange watercress around the perimeter of a large platter. Arrange
alternating rows of mango, hearts of palm & tomatoes to fill platter.
Combine lime juice, coriander & allspice in a small bowl. Cover &
refrigerate at least 30 minutes before serving. Serve with extra lime
wedges if desired.