Fresh Cut Fruits

Is anything added to the cut fruit?

Quick answer

Nothing. No syrup, no added sugar, no preservative, no colour and no browning treatment — only fruit, cut minutes before dispatch.

Only fruit. Cut fruit sold with a long shelf life often needs help to look acceptable on day three — a sugar syrup, an acid dip to stop browning, sometimes colour. We do not add any of it, and the reason we can avoid it is the same as with vegetables: we cut within 10 minutes of dispatch and deliver in the early morning, so the fruit never has to survive days of display.

Is cut fruit still nutritious, or does cutting destroy the vitamins?

Quick answer

Cutting itself does not destroy vitamins — storage after cutting is what costs you. Fruit eaten close to when it was cut retains substantially more of its vitamin and antioxidant content.

Cutting is not the problem; the days after cutting are. Once cut, ascorbic acid declines steadily through refrigerated storage, and the decline is sharpest early on. That means the practical question is not 'whole or cut' but 'how long ago was it cut'. Fruit cut minutes before it travels to you and eaten that morning holds most of what it started with. This is exactly why our cutting window is a hard operational constraint rather than a preference — it is the variable that decides the nutritional answer.

📄 Supporting Research

Color, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables

Barrett, D.M., Beaulieu, J.C., Shewfelt, R. — Critical Reviews in Food Science and Nutrition (2010)

Key Finding: Ascorbic acid in fresh-cut fruit declines steadily during refrigerated storage, with the sharpest losses soon after cutting.

Which fruits do you deliver, and are they seasonal?

Quick answer

Seasonal Indian fruit — papaya, watermelon, muskmelon, pineapple, mango, guava, pomegranate and grapes — cut fresh each morning. The range changes with the season.

The list changes through the year because we buy what is actually in season rather than what can be held in storage year-round. In practice that means papaya, watermelon and muskmelon through the hot months, mango in its season, guava, pomegranate, pineapple and grapes as they come. Seasonal fruit is picked closer to ripeness and travels less, which is both cheaper and better — and it is the reason a mixed fruit bowl from us tastes different in April and October.

Is anything added to the cut fruit?

Is cut fruit still nutritious, or does cutting destroy the vitamins?

Which fruits do you deliver, and are they seasonal?

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