Salads and cut fruits should not be left at room temperature for an extended period, as they are perishable foods that can spoil and pose a risk of foodborne illness. The timeframe for leaving them at room temperature is relatively short to ensure food safety.
In general, perishable foods like salads and cut fruits should not be left at room temperature for more than 2 hours. This is because bacteria can grow rapidly at room temperature, especially in the "danger zone" between 40°F (4°C) and 140°F (60°C). Leaving these foods out for too long can lead to bacterial growth, which may cause food poisoning when consumed.
If the ambient temperature is particularly high (above 90°F or 32°C), the time these foods can be left at room temperature safely is even shorter – no more than 1 hour.
To preserve the freshness and safety of salads and cut fruits, it's best to store them in the refrigerator and consume them within a few hours of preparation. If you need to keep them out for a short period, make sure it's in a cool environment, and don't exceed the recommended time limits mentioned above. If they have been sitting out for too long, it's better to discard them to avoid the risk of foodborne illness.