Simple, easy to make, and self explanatory: all
these are descriptions of fruit salad. It's so simple
that you really don't need a recipe for it. But I'm
posting one anyway. Sort of.
What kind of fruit do you have in the fridge? Cut
some of each kind up into bite-sized pieces, mix it
all together, and voila. I like to mix at least four
types, the more different the better. Banana, baby bananas,
apple, kiwi, orange, mango, grapefruit, strawberries, peach,
pear, pineapple, lychee, rambutan, longan, palm hearts,
guava, persimmon, mangosteens, pomegranate seeds, cherries,
any kind of berry - it's all good. Bananas and apples will discolor
over time, but if you use the salad up within a day
or two then it isn't that noticeable, IMO, and the flavor
and texture are unaffected.
If you want a dipping sauce, try yogurt. You can
also mix the fruit up in yogurt, but that can make the
fruit slippery and hard to pick up with chopsticks.
Plus I don't think the flavor's as good if you mix it
ahead of time, because the fruit juices can dilute the
yogurt and make it watery. To overcome that, you can
put the yogurt on the side and then mix it up right
before you eat it.
Fruit kebabs: If
you find fruit hard to eat with chopsticks - and things
like grapes and palm seeds can pose a challenge! - try
skewering them kebab-style on bamboo skewers. This can
also keep fruit from getting loose and roaming all throughout
your bento box.