Clean Eating Winter Harvest Fruit Salad Recipe (2024)

FAQs

What ingredient could you add to a fruit salad to keep the fruit from oxidizing? ›

A quick dunk in a combination of acid and water keeps the fruit from turning brown without changing its flavor profile. In a large bowl, combine 1 cup of water with 1 teaspoon lemon or lime juice (or 1/2 teaspoon white vinegar).

How long does fruit salad stay fresh? Fruit salad will last 3-5 days if you prepare your fruit properly, add something acidic like lemon juice or a dressing, and store the fruit salad covered in the fridge until ready to serve.

Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions. Mix them with acidic fruits like oranges, tangerines, grapefruit and other citrus fruit or pineapple.

It should not contain EITHER apple or banana (although an apple-only salad would be fine)(I hate bananas). Here's the thing – when you add banana to a fruit salad, everything just ends up tasting like different textures of banana. And apple is way too texturally different to all the other fruits.

To prevent the effects of oxidation, fruit needs citric acid, and lemons are full of it. As a natural antioxidant, lemon juice can help prolong the life of fruit salad (as well as its visual appeal) by inactivating the enzyme polyphenol oxidase, which is responsible for the browning.

Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated. Fold in pineapple, fruit co*cktail, bananas, apple, coconut, pecans, raisins, and cherries. Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

Registered dietitian Kyle Shadix, who teaches food safety at Teachers College, Columbia University, says: “Uncooked produce should be served cold, and if your fruit salad is room temperature, send it back. Bacteria thrive at temperatures between 40 and 140 degrees, and the warmer it is, the more they grow.”

Place your fruit in a colander in the sink and spray all sides with the vinegar solution. Let the solution sit on the fruit for about 5 minutes, then rinse each piece thoroughly with cold water. Pat dry with paper towels.

I've preserved cut fruit for at least 6 hours before using just lemon juice. Lemon juice inhibits the oxidation of the fruit which prevents browning as well of a loss of crispness. One lemon should be enough juice for a 1.5 quart bowl of cut fruit. Simply squeeze it over the fruit and toss gently to prevent bruising.

Adding citrus or other somewhat bitter fruits to your salad? Salt can counteract and mellow the bitterness in these foods.

What ingredient is added to dehydrated fruits to prevent browning? ›

Ascorbic acid, also known as Vitamin C, is used as an anti-oxidant to keep fruit from darkening. Pure ascorbic acid crystals may be difficult to find at the retail level; a few supermarkets and drug stores may sell them, and it may be ordered online.

Store in airtight containers: Transfer the juice to an airtight container and store it in the refrigerator. Airtight containers help prevent the juice from getting oxidized and keep it fresh for longer. Add lemon juice: Adding lemon juice to fresh juice can help preserve it for a longer time.

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use. The mild salt flavor can be rinsed off with tap water before serving.