Fresh fruit and vegetable safety inside your home depends on simple things like adequate hand-washing before preparation, washing produce under cool, running water, and appropriate storage after preparation.
While many fresh, whole fruits and vegetables don’t require refrigeration, once fruit is cut and after fruit and vegetables are cooked, they are considered perishable food.
Hold prepared fruit salads in the refrigerator until serving. Make certain that fresh cut produce and salad are stored above raw meat and poultry to prevent cross-contamination. Discard cut fruit that has been out the refrigerator for four hours or more.
Cooked fruits and vegetables not immediately consumed will be cooled, refrigerated, and re-heated to 165 degrees.