First there was a mango, sliced fresh after lunch: how could something akin to edible velvet and so amazing on the tongue also have nutritional value?
Second: a tangerine no bigger than a pool ball, and all intensely, deeply, well, tangerine-hued, even the interior skin. And sweet! Shouts of glee!
Lastly, a filet of wild Alaskan King Salmon. Glazed with a blend of mayo-Dijon-lemon-salt-pepper and simply baked. Sublime, and worth every $$$.