Celebrate the last sunny days of summer with this summery bento box in beachy colors! It may look complicated, but a few simple techniques allow you to pull this lunch together fairly quickly.
- sliced deli ham
- corn on the cob
- a bento box with a sliding divider to pack the lunch in (I used a single layer of a monbento box for this lunch)
- decorative cupcake pick
- Cut cantaloupe and watermelon into 1/2 inch cubes. Stack in the bento box in two layers, alternating the different types of melon for a checkerboard effect. Since the lower layer isn’t visible, you can use larger pieces of melon on the bottom to save a little time.
- Slide the bento box divider right up to the melon. This will help keep the juice from the melon from getting on the other items in the box.
- Add a layer of crackers standing on end next to the divider.
- Cut deli ham into strips the same width as the depth of the bento box. Roll the ham up into spirals and add to the box next to the crackers.
- Place a piece of leftover corn on the cob cut to the width of the box next to the ham. You may need to trim some corn off the back side of the cob to get it to fit, depending on how deep your bento box is.
- Finally, fill the remaining space with grapes. Thread a few onto a beach-themed cupcake pick and place on top. If you are making this lunch for a young child, you can reduce choking risk by cutting the grapes into halves or quarters.
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