I spent a lot of time wandering down the snack aisle, grabbing bags of “veggie” or “fruit” chips that were essentially just deep-fried starch disguised as health food.
I viewed fruit salad as a “filler” dish—a lackluster bowl of mealy melons and out-of-season grapes that provided a quick “Sugar-Hit” followed by a localized “Internal Inflate.” I
In my earlier days of cooking, I viewed fruit as a strictly segregated food group—a standalone snack or a sugary topper reserved exclusively for desserts and breakfast bowls.
