I need to cut up a large amount of fruit for use in a pavlova dessert tomorrow night - although the same question would no doubt apply to a fruit salad or other fresh fruit item.
Anyway, I won't have time to do this between dinner and dessert, so I'll need to prepare the fruit a few hours in advance, and I'd like to keep it looking and tasting super-fresh.
What can I do to preserve the appearance, texture, and flavour of the fruit for as long as possible after it's been cut up?
The fruits in question are apples, kiwis, and possibly a few bananas. I'd also be interested in knowing how to preserve strawberries, raspberries, and similar items.
I'd especially appreciate a complete breakdown of the process, i.e. is the freshness after a few hours going to be affected by how it's cut, storage vessels, air flow, temperatures, etc.?