How to make ahead fruit salad without it going bad? It’s absolutely possible when you pay attention to a few tips!
Do you know what stresses me out? Slicing fruit. Every single day. For every afternoon snack. Is that weird? Well, maybe it is.
But in the middle of a busy day with tons of obligations, it CAN absolutely seem like slicing an apple is too much work.
And also, who wants to buy tubs and tubs of supermarket fruit?! Uhm, not me.
Enter: Make ahead fruit salad! Yes, that’s right. You can actually meal prep it and it’s the best thing ever.
How to Make Ahead Fruit Salad
1. Get the right fruit ratio
The biggest issue when making ahead fruit salad is the browning.
To keep fruit like apples and pear from browning, I make sure at LEAST 1/3 of my fruit salad is made up of more acidic fruit.
Think: Pineapples, oranges, kiwi…
This helps a lot to prevent browning in other fruit.
2. Add the right dressing
OK, maybe “dressing” is an overstatement here – I just pour lemon and orange juice over the fruit, mix and be done with it.
Maybe I’ll add the juice of a lime and some honey if I’m, feeling fancy, but that’s it.
Bottom line: For make ahead fruit salad, do NOT use creamy, dairy-based dressings (like Greek yogurt or custard). They will make the fruit too soggy over time and get gross and runny.
3. Don’t add fruit that gets mushy
Nope, produce that gets mushy has no business in make ahead fruit salad.
Think: Bananas, soft pears, very delicate berries (I do use blueberries and strawberries, but raspberries tend to get smashed).
Just don’t add them, or the entire salad will get slimy and not very enjoyable.
What you can do if you really want them in there? Add them right before serving. It’s what I do with the cucumber and raspberries in my summer fruit salad!
4. Pick firm, crisp fruit
Especially when it comes to apples and pears, make sure you’re picking fruit that’s crisp, firm and sturdy.
5. Do not make ahead too much at a time
While it’s amazing to make ahead fruit salad, it’s not something you can do for the entire week ahead.
Make sure you don’t prep more than you’ll eat within 2-3 days.
I usually make a small tub 3 times per week for my family. That way, we always eat it within that short timeframe.
Meal prepping fruit salad has been such a helpful thing to do for my busy everyday.
We eat way more fruit now than we ever did before, and we will often have a side of fruit salad with breakfast (unheard of before!).
Which makes me feel super put together and responsible.
Hey, I need that on Monday mornings.
Right alongside a batch of Sheet Pan Blueberry Pancakes? Yes please.
What do you do to fit fresh fruit into your busy life? Are you going to make ahead fruit salad to make it easier? Let me know in the comments!