The selection of fruits is limited by the season and also by the preparation time available. If time is short, select just three fruits for a fruit platter. Berries- all kinds- can only be rinsed right when they are served. Other fruits can be cut and sliced the day/night before. Bananas are best left out of fruit salads, as they get "slickery".

Once cut, rinse white fruits in an acid liquid such as orange or pieapple juice or lemonade to reduce browning. Fresh fruit chunks can be stored in individual, air tight containers or plastic food storage bags, then refrigerated. Frozen fruits are best if still very cold and should be tranferred to the refigerator the night before to partially thaw.

Mix or arrange fruit for serving early on the day of the party, adding berries right before serving. Cover tightly with plastic wrap- if in a bowl, press a second layer of plastic wrap onto the surface before sealing- and refrigerate until serving time.

Fruit Salads and Watermelon Bowls

Allow 1/2 cup prepared fruit per person for receptions and teas.
Allow 3/4 cup per person for buffet meals or self service. When estimating fruit needed, remember that self-service always uses more. For self serve, "12 servings" usually serves about 10 people.

You can limit the amount of fruit salad served by preparing individual servings into 6 or 8 ounce plastic cups or bowls, or by having someone serve the fruit.

For buffet table service, you could serve informally from a watermelon boat (instructions on this page). Use a glass or crystal bowl for more formal occasions.

Select a variety of fruits with different colors and textures. Clear fragile fruit such as berries crush easily and must be prepped the day of serving; use these fruits near top of bowl and as garnish.

Prepare total fruit needed; refrigerate. Fill serving container only enough for 1 hour. Replenish serving container at least hourly or more often as needed.

A note about Melons
All melons should be washed before cutting. During the growing and shipping they are exposed to molds, fertilizers, pesticides and dirt. Protect those you serve by taking time to clean them properly before cutting.
Cantaloupe and other rough-skinned melons should be scrubbed with a vegetable brush. Then put them through a disinfectant rinse (1 tablespoon plain chlorine bleach per quart of water) and two clear rinses before cutting.

Ellen's Kitchen Fresh Fruit Purchasing Guide For Trays, Platters and Salads

How To Prepare a Watermelon Boat

Bowl shell can be done ahead; wrap empty in plastic wrap and refrigerate. Fill with fruit salad just before serving.

To make the bowl: If not stable on the table, trim a thin slice from bottom of melon so it will rest flat. Using a cardboard guide of a 1 1/2" scallop, draw scallop design about 1/3 of the way down from top of melon. Cut out scallops with paring knife; remove top section. Scoop out the melon by cutting into balls or wedges, leaving shell 1" thick and taking care NOT to puncture the shell. Press plastic wrap to the cut surfaces and refrigerate the bowl and lid. Remove seeds from the scooped out melon, chunk into serving size pieces or melon balls and refrigerate in air yight baggies or containers (baggies will fit inside the wraped bowl).

Handling Leftovers

Some Fruit and Jello Salad Recipes for 100