No more brown apples and bananas!
| | During summer, I always keep freshly cut mixed fruit in my fridge. One way to ensure it stays fresh is by storing it in a proper container (I especially like the ones with draining functionality!). The second way, which is handy if you're looking to prevent browning, is by tossing fruit with one of these 5 ingredients.
When cut up, some fruits, such as pears, apples and bananas, oxidize and turn brown. To slow this unappetizing side effect, quickly dunk fruit in acidulated water. To make acidulated water, combine 1 cup water and 1 tsp. lemon juice or 1/2 tsp. white vinegar. Completely submerge cut fruit in solution, then immediately remove and proceed with the recipe. This will not affect the overall taste of the salad.
If you're not concerned about altering or even amping up the flavor of your salad, stir in a few tablespoons of orange or pineapple juice, simple syrup, Sprite, or a dressing made of heavy whipping cream, mayonnaise or sour cream. Yum! | | |
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