How far in advance can I cut up fruit for a fruit salad?

[Anonymous]

If I do it the night before and mix everything up in a bowl and keep in the fridge, will it be gross the next day? thanks!

[Anonymous]

Probably not. A couple tips:

1. Avoid some fruit that is particularly prone to going bad. Bananas don't do well, nor does watermelon, for example.

2. Most cut fruits will brown overnight. You can reduce browning by coating the fruit in a thin layer of acid. The easiest way to do this is to squeeze the juice of an orange into the fruit salad and stir it (but there are other options, like using some balsamic vinegar).

3. Another way to limit browning would be to place plastic wrap directly on the surface of the fruit (e.g. not stretched across the top of the bowl) before you put it in the fridge.

[Anonymous]

thanks for the tips!

[Anonymous]

If needed, I would cut the day before, store separately, and mix before serving. As previously mentioned, there are some that do better, so may be you could do some fruit, and wait for the day of to cut the more delicate fruit.

[Anonymous]

Always that day. Bananas and watermelon can go in right before serving if you want. Its why we hardly ever serve it. How about a baked fruit compote? Its easy and gobbled up when we serve it.

[Anonymous]

For company, I get up early enough to cut fruit like cantaloupe, watermelon, and honeydew melon on the day needed. Otherwise, it can look/feel less appetizing because of the slight "film" that develops. Similarly, I wait to cut any fruit that begins to turn brownish.

[Anonymous]

10 minutes.

[Anonymous]

Uhh I always mix my fruit salad the night before. I think it tastes better - it gets juicier and all the flavours mingle. Maybe ya'll are using old fruit or something but mine doesn't get slimy or discolored. Just don't put in slimy/grainy things like bananas, pears, apples etc.