When it comes to a fresh fruit salad, what fruit, how much per serving, and what meal is entirely up to you. The beauty of such an open-ended situation is an endless array of possibilities. One thing is critical: Whatever goes into your fruit salad must be ripe and of good quality. Two ripe and juicy components are always better than a mixture of four or five that aren’t up to snuff.
One of the easiest ways to ensure that your fruit is going to be good is by working with what is in season locally. Less travel and more time to ripen without worrying about transportation concerns allow our local growers to produce better fruit when in season. But, if you want to throw some ripe, juicy mango or papaya into the mix, just make sure that you purchase your fruit in advance of the day that you plan to cut it, allowing for enough ripening time in your kitchen. Imports aren’t typically sold at supermarkets in truly ready-to-eat form. Otherwise, they would have a lot of overripe fruit on their hands at the end of the day.
Also, be sure to thoroughly wash your fruit, even if it is to be peeled. Bacteria or contaminants that are present on the skin can be introduced to the insides through the peeling process. Pesticides and chemical fertilizers are just a few concerns; even organic fruit (and vegetables) can still pose their own safety concerns, such as from unsafe field runoff, etc. It is always wise to wash your fruit and vegetables well. Running water with plenty of agitation is always the best way!