CHOOSING RIPE FRUIT:
Here’s a great seasonal produce guide to help you determine which fruit to use.
Tips for choosing a watermelon: Tap the watermelon and listen for a deep hollow sound.
Tips for choosing a pineapple: Choose one that has healthy green leaves, a firm “shell” and is golden-yellow in color. You can also smell it to make sure it smells sweet.
CUTTING THE FRUIT:
Cut the fruit into small pieces. It’s easier to serve, easier for people to eat, and it looks prettier in the bowl!
Watermelon: I cut it in half, lengthwise and the cut those in half again so that I have 4 quarter “wedges”. Then I use my knife to slice it into pieces, and sweep the knife along the line of the rind at the bottom of each wedge.
I use this same method for cutting my pineapple (just remove the rind from the center of each wedge).
Assemble your fruit bowl just before you’re ready to serve. (Note: This doesn’t mean you have to cut up all of the fruit at that time. I’ll explain more on storing the fruit ahead of time, in a minute)
Have you ever bought a pre-cut mixed fruit bowl from the store? Although they look delicious and appealing, you’ve probably noticed they never taste as good as they look.
When all of the fruit sits together in a container for a long period of time, all of the flavors start to blend together. Do you know what I mean? That’s why I always like to mix the fruit together right before serving.
The best way to prevent the flavors of the fruit from all blending together is to store the fruit in separate gallon-size ziplock bags after you cut it! Stick a few folded pieces of paper towel in the bottom of the ziplock bag to help soak up some of the excess juice.
When you’re ready to serve, simply grab the bags of various fruit from your fridge, add them to your serving bowl and gently toss to combine.