Prepping fruit salad the night before?

Prepare the fruit to a certain point like a melon remove the rind

and leave it in a large hunk and if it is seeded water melon seed it and still leave it large peal the apple and put lemon juice wrap it in seran wrap. The idea is to have the dirty work done and finish in the morning cutting , that way it will retain more juices the apple will have less surface to brown.

If you are using melon, you can cut it a few days ahead of time, but cut the chunks larger so that they don't disintegrate (that's what the grocery stores do).

Berries will be OK overnight.

Apples and bananas will tend to brown so you can cut them in the morning, or even take a banana (or half) with you and add it to the salad when you are ready to eat it if it's for lunch.

Besides lemon juice, you can use a product called "Fruit Fresh" if you can find it. It's powdered ascorbic acid and is in the spice section of the grocery store, usually hidden on one of the bottom shelves.

I keep sliced fruits and fruit salad in the refrigerator at all times! .... You can slice strawberries, but don't put anything on them or they'll "weep". If you want sugar, do it when you eat them......melons, pineapple & berries don't need anything on them either. The only things that would need lemon juice (or fruit preservative) to keep from turning brown are cut apples, pears and bananas - so just eat those whole in the morning!

just cut it and cover it air tight. it will keep for 2 days before it starts to get mushy. bananas will need lemon juice to keep them from browning so just toss those in the same day

mayeb if you add lemon to just bananas seperate then mix into the rest of fruit it wont all taste like lemon

put in bowl and cover in saranwrap or press and seal wrap that what i allways do