Fruit Salad

[Mairzydotes]

I am going to a friend's 40th birthday celebrations in two weeks' time. I live in the south, and the party is in Yorkshire, so we will have a four to five hour drive on the party day.
I offered to make something towards the buffet and have been asked to make a fruit salad.
Now I have made countless fruit salads, but normally make them on the day they are to be eaten. However, obviously, this one will have to be made the day before, as we will need to leave home early in the morning.So I come to you all for advice.
Should I mix all the fruits the night before? Should I chop and prepare, and take all up separately? In that case what could safely go with what?
What fruits would it NOT be a good idea to put in, in these circumstances?
I do have a chill-bag, so can keep everything cool.
As always, I look forward to all your suggestions.
Thank you in advance!
Mairzeydotes

[tiggerblue10]

You can cut up apples but keep them in a lemon and water solution overnight and drain them in the morning. Take unpeeled banans with you as they are quick to chop up when you get there.

You can segment oranges, satsumas etc the night before.

What fruits did you want to put in the salad?

[Androcles]

Why not try putting all the fruits into a jelly made with juice and gelatine leaves? Don't forget that Pineapple and Kiwi fruit prevent setting, but there are loads of other fruits - indian mangos are just coming in, or make a berry fruits in spiced red wine or similar?

[Ice.Maiden]

Both good answers there Mairzydotes, but quite frankly, I don't think I'd find the idea of a fruit salad that's had to travel so far, very appertising. Being as though you can make them quite quickly, couldn't you take the fruit with you, and make the salad up freshly once you get to where you're going? There'd be no chance of the fruit going soft, or brown, no chance of any spillage, and it'd be a lot nicer to eat it soon after it was made.

[masterchef]

Just a tip , if you use the gelatine idea it would not be suitable for any vegetarians.
masterchef

[bimbo123456]

I find if you cut between the segments of oranges then sprinkle with sugar this draws out the juice. I use apples, peaches and cherries iand halved green seedless grapes in my fruit salad. If you do the orange thing no extra water is necessary as the natural juice is drawn out. Add banana after you arrive or it will go icky. The earlier you make it the better it is. I have kept it for 24hours. In the chill bag it should be fine. Hope your tupperware container doesn't leak. Aren't you kind taking something all that way. Need more people like you in the world, XX

[Netty7]

Fruit salad is my favourite dessert and I actually prefer it the day after it's made (kept in the fridge of course) cos all the flavours and juices infuse. I always use fresh lemon in the juice which keeps apples, pears etc from going brown and I never put the bananas in until about an hour before needed, else they go all mushy and brown (taste fine just look horrible). So just prepare it all the night before, put it into an oversized bowl to save any spillage and take the bananas with you to pop in when you're there. Easy and delicious! Good luck.

[Mairzydotes]

Many thanks to all those who answered my 'fruit salad' query.
In the end I mixed oranges, pears, apples, grapes and mango into some Tropicana fruit juice.
I prepared a fresh pineapple,but kept it separate.
I put the lot in the fridge overnight, and in a chill-bag for the drive North.
When I arrived and we were ready to eat, I added Kiwi fruit and banana to all the other fruits, and it went down a storm!
I vote the Answer Bank is TOPS!!