From: Chef Allen Susser, Chef Allen's, Aventura, FL. Yield: 12 servings.

6 ripe mangos (12 count), cut in large dice

3 cups diced seedless watermelon

1 medium red onion, finely sliced

⅓ cup pickled jalap eno pepper, chopped

3 dozen small cherry tomatoes, cut in half

3 tsp. minced garlic

3 Tbsp. lemon juice

3 Tbsp. extra virgin olive oil

2 Tbsp. honey

1 tsp. kosher salt

½ cup freshly chopped cilantro

3 cups watercress, washed and dried

In a medium stainless steel bowl, combine mango, watermelon, onion, jalapeno and tomatoes. In a small bowl, whisk the garlic, lemon juice, olive oil, honey and salt. Drizzle dressing over mango mixture and toss with cilantro and watercress.