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By Amy Besa and Romy Dorotan
Published 2006
The beauty of this salad is that the ingredients are available both in the Philippines and in the United States. In the Philippines, pakwan [watermelon], suhâ [pomelo], and papaya are eaten at the end of the meal in place of dessert and are seldom used as salad ingredients. To give this salad a flavor that brings you back to the home country, we suggest adding green mango to the mix. Green mango, or manggang hilaw, is a merienda staple classically paired with rock salt or bagoong [fermented
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