When you say “art”, what’s the first thing that will pop into your mind? Is it painting? I bet the art of vegetable and fruit carving won’t even come to mind, unless, maybe if you’re in Thailand where this exquisite craft is one of the oldest forms of art.

The story of what has become a valuable tradition of Thailand began in 1364 when King Phra Ruang saw the work of Nang Nopamas. She carved fruits and vegetables into flowers to decorate the floating lamp for the Royal Festival. The King loved it enough that he decreed it will become an art heritage of Thailand and should be taught to all the ladies. It has since been passed down from every generation.

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Today, fruit and vegetable carving is done not only in restaurants and hotels but especially in Thai kitchens to make food look beautiful, appetizing as well as easy to eat. The family welcomes guests with fruits carefully pared, seeded and even cut into bite-sized pieces. Carved vegetables are cooked and then arranged to decorate any dish. This is one way of showing the Thais hospitality.

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Onions, carrots, radishes and cucumbers are some of the fresh produce that can be beautifully carved. Fruits and vegetables need to be fresh, firm and without creases. Focus, an ultra sharp stainless steel knife and good hand and fingers control is important to come up with such fine food art. The sharper the knife, the easier and cleaner the carvings come out.

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The art of fruit and vegetable carving started in China at the time of the Tang and Sung Dynasty where food garnishing was created during feudal banquets.

Fruit carving is an art that takes many years to perfect. Watermelon is the most used fruit being the easiest to carve not to mention come out the most beautiful.

Chinese versions are about symbolic figures and legends while Thais mostly are into flower carving.

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