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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, seedless grapes, apple, kiwi, orange, mango, grapefruit, strawberries, peach, melon, pear, pineapple, lychee, rambutan, longan, palm hearts, guava, persimmon, mangosteens, pomegranate seeds, cherries, tangerine, 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.