Bento fruit choices

My second eldest child started Senior High School in April, and my eldest child went into second year of Senior High School (after a year abroad) in June. As a result, we are back to making bento regularly, for the first time since pre-school. In fact, even in pre-school we only had to make a bento twice a month, so this is the first time in my family's history that we have to make bento daily. 

My husband is the main bento maker, but I help out with fruit. With today (and the 8th of every month) being "Fruit Day", I thought I'd share some of the fruits we use in bento. The easiest and most common is tin fruit. As high school students they are not interested in cute, as was the case in preschool, so presentation is low on the priority list. We use small bento boxes especially for the fruit, so it doesn't matter that it is wet. And keeping it in its syrup, helps keep its color and texture. Whole mikan always work well too - they are easy to peel, and they can put the skin in their empty bento box to bring home for disposal.

When we aren't putting fruit in a separate box and adding it directly to a larger bento box, I consider other fruit. Colorful add-Ins that don't leak or brown. Moreover, wherever possible, I get fruit that is in season. For example, right now, grapes are a great add-in. Apple slices too, after a quick dip in lemon water to keep them crisp and pale. Pears cut and pat dried keep well too. 

Fruit in a bento doesn’t need to be fancy. A few colorful pieces can make lunch feel cheerful and seasonal, especially during early autumn when the seasonal fruit are an easy add-in to any bento.