I'm autistic and for your Anon, I can also 100% confirm that being adverse to textures, especially in food (and especially when combined with other sensory input such as taste and scent) is a trait of autism.
But. Its also a very, very common thing in neurotypical people, too.
I've definitely found that grilling and frying vegetables (think stir-fries, ect) is beneficial if you're trying to eat more vegetables, but also a lot of vegetables can be eaten raw, and are nice and crunchy that way too!
A lot of Korean/Asian recipes are good to follow or use as inspiration/for the method if you're looking for crunchier textures and ways to cook veggies. I personally love sugarsnap peas, broccolini, carrots, baby corn and green/runner beans fried in a pan, with some honey, dark soy, garlic, chili and parsley. Super crunchy (you fry them for 3-4 minutes), super tasty, and you can pair it with literally anything, like rice, meat, noodles, ect.
I also forgot to add for the fruit;
Keeping the fruit in mason jars or airtight pots in the fridge is the best way to keep them firmer and crunchier, and also for a lot of fruits like grapes, raspberries and apricots you can freeze them for a few hours (not too long or they'll be like rocks) and they go firmer, a little crunchier, and often sweeter.
You can also sugar glaze them, which kind of means they're not as good for you, but it makes them super crunchy, too. There are tons of recipes online for it, but you can see it here too. Or here.
Watermelon, grapes, apricots and banana slices are my favorites to freeze. You can also dip them in or spray them with a bit of water for some extra cold crunchiness.
wow, this is great advice, thank you!
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