1 papaya (pared and cubed)
1 avocado (pared and cubed)
1 (14 oz.) can hearts of palm (drained, cut in bite-sized pieces)
1 tomato, cut in 1/16ths
3 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. each coriander, allspice, and white pepper
Watercress for greenery

Toss all except watercress and refrigerate covered for an hour or two. Serve on watercress on chilled plates. Cantaloupe is an economical and tasty substitute for papaya.