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2-3 unripe mangoes, the greenest and the hardest you can find
4-5 grapefruits. I chose those whose flesh have different "colours".
1 red onion, sliced thinly.
1 pomegranate. Open to get the grains.
1-2 fresh kaffir lime leaves. Cut as thinly as possible with scissors.
Cut up the mangoes into cubes or preferably in sexier losanges (diamond-cut).
Peel the grapefruits and extract the flesh from the wedges, keeping them as intact as possible.
Slice the grapefruits then add the diced mangoes. Mix in the sliced red onions and the pomegranate grains. Add the chopped chives and kaffir lime leaves, mixing them just before serving.
The fruits may be prepared ahead and kept refrigerated. Chives & lime leaves are always added at the last minute.
This recipe requires no cooking, no complicated culinary technique, contains no oils associated often with salads, is also gluten-free. The salad can be seasoned with rock salt, lemon-flavoured falksalt or the susyal fleur de sel.
Acclaimed artist Ofelia Gelvezon-Tequi happily lives and paints in Limeuil. She exhibits her works internationally, the latest show being in New York at the Philippine Center in October 2015.
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