Fruit is an important part of a balanced diet. National guidelines recommend that we eat at least 5 fruits and vegetables each day.

Fresh fruit, like many other foods can pose a risk if not prepared or stored properly. Following some simple guidelines will help keep your fruit fresh as well as safe.

• When you buy cut melons, be sure they have been buried in ice or displayed in a refrigerated case, not just displayed on top of ice. Uncut melon does not need to be refrigerated.
• Before cutting, the outer surface of the melon should be washed with drinking water to remove surface dirt.
• Hands and all equipment and utensils (cutting boards, knives, etc.) need to be washed thoroughly with hot soapy water, and rinsed.
• Cut melons must be refrigerated at 41º F or below.
• Cut melons may be served without refrigeration for a maximum of 4 hours (such as at a brunch, picnic, or buffet).
• At the end of that time, any leftover melon must be thrown away.
• Other fruits (such as oranges, apples, lemons, and pineapple) are higher in acid and not as potentially dangerous.