Browning fruit and vegetables are not only unappetizing, they can mean wasted money. Sion Lidster of Sioux Falls health food store Pomegranate Market shares some of his tips for keeping produce fresh, even after it’s cut.
WATER
- Plain old water will do wonders. store chopped root vegetables like potatoes, turnips, and carrots for up to a week submerged in cold water.
- Submerging apples, pears, and other firm-fleshed fruit into boiling water for a very short time can stop the browning enzymes.
- Keeping cucumbers or celery in a shallow bed of water, not necessarily submerged, will keep them fresh and crisp for days.
CITRIC ACID
- A bit of lemon or lime juice will help preserve the color of apples, avocado, bananas
and pears. - For a small amount of fruit, squeeze the juice directly onto the cut flesh.
- if you’re dealing with a larger batch, squeeze the juice from a whole lime or lemon into a bowl of cool water, then submerge the cut fruit briefly.
PICKLING
- For those with a little time and ambition, pickling can preserve fruit and vegetables for months. this is ideal for fruit purchased in large lots or for gardeners with bumper crops.
- A mixture of spiced vinegar and sugar can keep fruit like pears and peaches tasty and ready to eat (visit 605magazine.com for easy recipes for pickling fruit).
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