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Growing up, my parents would always cut up fruit and de-shell nuts for us, as sort of a post-supper snack. My mother would carefully cut up chilled seasonal fruit and brew a pot of chrysanthemum tea. My father would use his own teeth to crack open salted peanuts and sunflower seeds for us, while frying up prawn crackers at the stove.
They're just simple cut fruit and nuts, but somehow they don't taste the same when I'm just preparing them by myself. That they are meticulous labors of love are what make them taste special.
*Completed for Rebecca Bradley's "Illustrating the Edible" course at MICA*
This Fruit Salad recipe is quite tasty, and easy to make. Best of all, eating fruits from all colors of the rainbow will provide you with healthy antioxidants as well as a variety of vitamins and minerals and fiber to help keep you healthy. This recipe was inspired by Design Challenge 1: Eat the Rainbow as well as the many fruit salads that my father made for us when we were younger, and those we make regularly today.