Fresh fruit salad works as a breakfast or appetizer and can be improved with citrus zest or honey. Some fruits should not be cut ahead because enzymic browning occurs when oxygen reacts with phenols and phenolase, producing melanin that causes browning. Lemon juice can help some sliced fruits, but pears and apples can still brown and become mushy even with lemon. Bananas are also not fridge-friendly; once sliced they brown and turn mushy. These qualities make them poor candidates for advance prep, so they should be chopped immediately before serving. Other fruits can be sliced ahead of time because they hold up better for presentation and freshness.
"The main reason why you want to avoid cutting some fruits ahead of time is because they're more likely to turn brown. This is because of a process called enzymic browning, in which oxygen in the air reacts with phenols and phenolase, which is an enzyme found in certain fruits. When they react, phenolase converts the phenols into melanin, which causes the browning you've probably experienced."
"While adding lemon juice to some sliced fruits is a common suggestion to solving this problem, Guarnaschelli notes that pears and apples still turn brown and mushy, even when lemon juice is added to them. Additionally, she says, "Bananas aren't fridge-friendly, either.""
"Not only do bananas turn brown once sliced, but they also become a bit mushy. Neither of these qualities make them the ideal ingredient to add to your fruit salad, so it's best to chop these fruits up immediately before you intend to serve them."
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