On our UP Area 1 e-group, ages ago, we had been exchanging recipes.  Bong Daza vaguely cited a salad of grapefruit and mango which he tossed together with a bagoong dressing. I was fearful that the bagoong's perfume would not go well with my Western guests' palates, so I kept the grapefruit/mango combination and added my own touches of taste and color with the red onion, pomegranate grains, chives and above all the kaffir lime leaves.