Do you often end up discarding fruits packed for lunch, just because they turn brown and soggy? Well, this is one of the most common things with chopped and sliced fruits. Not only does the oxidation of fruits spoil the taste and texture of the salads, but at the same time they look very unhygienic. Here’s how you can save the fruits from turning brown and losing their crunchy texture.
Why do fruits turn brown?
Fruit such as Apple, Pear and Guava turn brown within a few hours of cutting. The oxidation of fruits happen because of two major reasons:
Firstly, when the fruits are exposed to the air, the moisture in the air causes a change in taste and texture. Secondly, cutting fruits like Apples can instantly release enzymes, and when you keep them in open or pack them for long hours, the enzymatic reactions cause the blackening of apples.
Rinse in cold running water
Soak in salt water
Salt water is undeniably the best remedy for almost everything. Just take a bowl, add cold water along with ½ teaspoon salt, dunk the fresh fruits for 2-3 minutes, drain the water and store them. This simple hack ensures that the fruits don’t turn brown.
Make a fruit mix with honey
If you want to pack the fruits for lunch or a road trip, just make a cool dressing with honey and warm water. Mix the fruits in this solution and let it absorb the goodness of honey. This will keep fresh fruits bright, crisp and will save from oxidation at least upto 8-9 hours.
The citrus effect
If you want to retain the freshness of sliced fruits, just make a simple mix of any citrus juice such as lemon, pineapple or orange, mix it with a little bit of water or honey. Whisk the solution, toss the fruits and let them soak the essence. This helps in slowing down the enzymatic reactions and save the fruits from turning dark and soggy.
