Allow 1/2 cup prepared fruit per person for receptions and teas.
Allow 3/4 cup per person for buffet meals or self service. When estimating fruit needed, remember that self-service always uses more. For self serve, "12 servings" usually serves about 10 people.
| Serving size | 12 | 25 | 50 | 100 |
|---|---|---|---|---|
| 1/2 cup serving prepared fruit | 6 cups | 13 cups | 25 cups | 50 cups |
| 3/4 cup serving prepared fruit | 9 cups | 19 cups | 38 cups | 75 cups |
You can limit the amount of fruit salad served by preparing individual servings into 6 or 8 ounce plastic cups or bowls, or by having someone serve the fruit.
For buffet table service, you could serve informally from a watermelon boat. Use a glass or crystal bowl for more formal occasions.
Select a variety of fruits with different colors and textures. Clear fragile fruit such as berries crush easily and must be prepped the day of serving; use these fruits near top of bowl and as garnish.
Prepare total fruit needed; refrigerate. Fill serving container only enough for 1 hour. Replenish serving container at least hourly or more often as needed.