sweet mango and pink grapefruit salad
Select nice mangoes,
Not too ripe!
That way they’ll be easier to slice.
Peel and slice the mangoes into thin strips.
Drizzle with lime.
Set aside in a bowl and refrigerate.
Peel to the flesh (peler à vif) the pink grapefruit.
Work over a bowl to
Collect the juice as you
Cut the fruit into quarters.
Keep it all in the refrigerator.
Finely slice the
Celery rib.
The heart is more tender!
Set aside.
Finely slice the red onion.
Set aside too.
Prepare the vinaigrette with
The olive oil,
The lemon,
The small spoonful of rose water,
The juice of the pink grapefruit,
The snipped dill.
Emulsify.
Taste and
Adjust.
Before serving,
Place all the ingredients either
On a serving dish or
Individual plates.
Delicately mix with tongs
Or with your fingers!
Add the vinaigrette, and
Serve!
- Travel from the Orient to the fragrant islands
by substituting a scraped vanilla bean for the rose water in the vinaigrette!
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APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
A salad ,
as a first course…
or
as a dessert?
very easy 
Make a dessert out of this salad by
doing away with the onion, celery, dill and lemon.
Make the olive oil vinaigrette using only one tablespoon of olive oil,
and one teaspoon each of rose water and rose syrup.
For six people
➢ 2 fragrant mangoes
➢ 2 pink grapefruit
➢ 1 red onion
➢ 1 small celery rib
➢ A few dill leaves
➢ 3 tablespoons olive oil
➢ Juice of half a lemon
➢ Drizzle of lime
➢ 1 teaspoon rose water
➢ Pinch of salt