3 c  Watercress

      3 lg Mangoes, pitted, peeled &

           -- cut into chunks
      2 ea 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.