The Art of Carving Fruit and Vegetables
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Kae-Sa-Luk, the unique Thai art of carving fruit and vegetables into intricate flower shapes that please both the eye and the palate, was begun in Thailand in 1346. No other country practices this same decorative treatment of foods. Only a few people are still trained in this ancient court art, even in modern Thailand.
Wai and I had the privilege to meet a young lady named Mai that is training in this ancient art and wants to start her own business. To help introduce her talents, we created a tablescape using a variety of her beautifully carved fruits and vegetables which included watermelon, daikon radish, carrots, regular radish and persimmon.
This beautiful centerpiece is all edible and the watermelon could easily be used as part of your guests’ dessert.
