Thank you both, I usually make a fruit salad with basil, honey and lime. But these particular people would likely freak at the sight of an herb! I have some fruit fresh, I'll try it on the pineapple and melon, wonder if I can spray it on?
For fruit salad, what I do is first filet a few oranges and/or grapefruit in the bowl, then add in pineapple, then the rest of whatever fruit I have, tossing the bowl like a saute pan to coat the fruit with natural juices. The juice from the orange filets and pineapple will stop any browning for at least 18 hrs. Best thing about this is that you've added nothing other than the fruit itself.
There are fruit additives to stop browning out there, same as potato whiteners, and are nothing more than citric acid or vitamin C. Harmless, I guess, but still an additive and a bitter tasting one at that.
I usually do anywhere from 3 to 20 fruit platters a day and do them in the morning, but never more than 8 hrs in advance. I don't really have a problem with browning, but after 8 hrs under refrigeration I have to deal with juice pooling up in the platters, condensation forming under the cling wrap and misting on the platter, (water stains on the platter) and with some fruit, especially papaya, the fruit slices tend to "weld" to each other, making it hard for customers to remove fruit from the tray. Do them as close to consumption as possible is your best bet.
...."This whole reality thing is really not what I expected it would be"......
I had a friend who made peanut butter and banana sandwiches for her son to take to school. She peeled, cut and then dipped her bananas in 7-UP and she said they lasted and never turned brown. I was curious, so I tried it, and it worked!!! Fruit didn't turn brown, didn't taste too sweet or sour...actually it really didn't alter the taste at all. Hope it works for you.