Fruit

Rima Shah When Juan and Xochitl Urbina and Xochitl's brother Luis Rodriguez received a fruit arrangement earlier in the year, they had no idea that it was going to lead them to open one of the first Edible Arrangement stores on the West Coast. And they had no idea how tough it would be, either. "Personally, you have to jump hurdles and accept challenges, because at times there certainly were challenges," Xochitl Urbina said. No one was willing to give them a loan, and after weeks of set-backs, they received a loan for $200,000 from a credit union.

Long a favorite fruit of Southeast Asia, commercial plantings of mangos in Florida and the Coachella Valley of California and imports from Mexico make mangos easier to find in local supermarkets. When I lived in the Philippines, I had my own mango tree, but I never tasted a ripe mango from it, because the natives of our area liked to eat their mangos green. I gamely tried the exceedingly sour, bitter flesh of the green mango, sprinkled with salt, and deemed it an acquired taste.

RESTAURANT CLOSUREChinese Mandarin Restaurant, 6420 San Fernando Road, Glendale, closed Dec. 1 because of vermin infestation, gross contamination of utensils and equipment, prevention of entrance and harborage of vermin. Reopened Dec. 3.SCHOOL LUNCH MENUToday: Hot dog or chicken patty on a bun or chef salad or low-fat yogurt and crackers with a salad bar; or turkey combo on a wheat roll with fruit and vegetables.Wednesday: Sloppy Joe or chicken patty on a bun or chef salad or low-fat yogurt, crackers and mashed potatoes with a salad bar; or submarine sandwich with fruit and vegetables.

I love the way my mom cuts fruit, the way she wills the pear in her hand to undress itself for her, without a single blemish in sight. I often think about her seamless execution when I'm cutting fruit myself, my apples full of potholes, and my cucumbers unevenly sliced, still showing slivers of green skin. Her bowl of oranges, bananas and strawberries - presented after every meal with a cup of tea so delicious it will transport you to the mountains and hills between Armenia and Iran - is not just the sign of a brilliant host.

Eating a healthy diet takes more strategic planning than a junk-food lifestyle. I think most of us want to eat well — we just don’t have time (or so we tell ourselves). Our intentions are good, but when it comes to food preparation, oftentimes we defer to the fast and easy way out. Reminds me of one of my dad’s favorite blurts: “The road to hell is paved with good intentions.” I’d say the road to illness and weight gain is paved with the same. We’re more likely to eat well if we can eliminate some of the hassle.