Both refreshing and healthy, these salads offer the chef a tremendous amount of textures and flavors that can be an entree of can be strategically placed in the progression of a menu or meal.  The can range from a simple presentation to elaborate sliced or cut ingredients dressed with complimenting dressings. It is very important that all fruit is tasted for proper ripeness, texture and sugar content before use.  While fruit that is not ripe can be marinated to adjust texture and flavor but no amount of adjusting can duplicate the natural characteristics of the fruit.

Whether simple of complex it is of main importance to preserve the fresh textures and colors of the fruit as much as possible.  There fore in some cases like with bananas and apples, acids like citrus juices must be used to maintain the white color.  

It is important to keep in mind the serviceability of the salad in the preparation process. The fruit must be cut or sliced in a manner to insure ease of eating to the guest.  for example slices are probably inappropriate in a fruit cut because the guest can not easily and safely cut the fruit.  In these cases the rule of thumb is that the fruit slices should not exceed the length of the tine on the salad fork.

Fruits tend to loose their flavor and texture rapidly after being cut, so it is important that the preparation of the fruit takes place as soon to service as possible.  Store all fruit salads under refrigeration until service.