
Author: Alice Henneman, MS, RDN, Extension Educator
Keep cut fruits, such as apples, pears, bananas and peaches, from turning brown by coating them with an acidic juice such as lemon, orange or pineapple juice. Or use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®, and follow the manufacturer's directions.
Another method to prevent browning is to mix them with acidic fruits like oranges, tangerines, grapefruit and other citrus fruit or pineapple. Prepare the acidic fruit(s) first. Then, cut the other fruits, mixing them with in the acidic fruit(s) as you prepare them.
Cut fruits as close to serving time as possible. Cover and refrigerate cut fruit until ready to serve. Refrigerate peeled/cut fruits and vegetables so they are at room temperature no longer than 2 hours, TOTAL time.
Related Fruit & Vegetable Resources
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Name that Veggie! FREE PowerPoint, Handout, and Online Slide Show
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Color Yourself Healthy! FREE PowerPoint, Handout, and Online Slide Show
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Name that Food! FREE PowerPoint, Handout, and Online Slide Show
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Chooose MyPlate: Selected Consumer Messages: FREE PowerPoint, and Online Slide Show
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Cooking with Fresh Herbs (article and handouts)
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Local Food Production (a collection of resources for growing food for commercial use, in and around cities)
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Fruits and Veggies: Why More Matters (handout)
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National Food Day, Week and Month Calendar (gives several fruit and vegetable theme times and resources)
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Gear Up for Gardening (handout)
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Home Food Preservation (canning, freezing, and drying information)