It’s nice to know that when mixed with other fruits cut apples don’t brown and remain okay for a week in the fridge.
Having mixed fruits for breakfast is a tradition that our cook in Pakistan spoiled us with, and this continued when we moved to Nigeria. Back then it was nice to have fruits in season like mangoes, avocados, watermelon, and strawberries combined with papaya, pineapple, bananas. Of course it’s one thing to have someone else do this every morning, but definitely not what I want to do myself. Still nothing says “I care” than making sure husband and son get their daily bowl of fruit salad.
So I prepare a batch good for a week every Sunday. We buy melons — watermelon, honeydew, cantaloupe — the size of a our son’s head, if not smaller. Half of each is enough to fill two 7-cup Rubbermaid containers to last a week. Sometimes I add grapes, cut in half. Strawberries should only be added before eating, they turned soggy after being kept in the container. I suppose the same is true for bananas and avocados. I also start with the firmer fruits, like honeydew, which don’t get mushy at the bottom and when they are mixed.