I am concerned the fruit may discolour or become too soggy if I prepare the Gingered And Minty Fruit Salad too far in advance. I am hoping to make it 24 hours ahead of eating - is this too long? Many thanks for any advice!
Nigella's Gingered And Minty Fruit Salad (from NIGELLA SUMMER) includes a flavoured syrup and a mixture of exotic fruits. The syrup can be prepared up to a week in advance and stored in the fridge. Make up the syrup and let it stand and infuse for 2-3 hours, then strain it and keep it in the fridge in an airtight container until needed.
Fruits such as melon and pomegranate will not discolour if prepared in advance, though some of the other fruit could discolour slightly. The fruit can soften if left soaking in the syrup so we suggest adding the syrup at the last moment. As fruits taste sweeter at room temperature we suggest preparing the fruits up to 2 hours ahead of serving and leaving them, tightly covered, in a cool place. Store the pomegranate seeds separately as they can stain the other fruits. The detritus from the fruits can be stored in a similar manner in a separate container and should be discarded once the syrup has been poured over them and then strained over the fruit salad. Before serving pour the syrup over the detritus and then strain this over the fruits and finish the fruit salad following the recipe instructions. Leftovers should be refrigerated as soon as possible and eaten within 1 day.