THE BEST WAYS TO KEEP CHOPPED FRUITS AND VEGGIES FROM TURNING BROWN

In this fast-forward life, we need everything quick! We often neglect our health as we are always in a hurry. Healthy food though can be prepared beforehand like overnight breakfast, detox water etc. People even like the pre-cut fruits and veggies since we need not cut/chop them when we have no time for it. Pre-cut fruits/veggies often turn brown or yellow which can take away its freshness; here are some ways to keep chopped fruits and veggies fresh and prevent them from turning brown:

THE BEST WAYS TO KEEP CHOPPED FRUITS AND VEGGIES FROM TURNING BROWN BALANCHING

Pre-cut fruits/veggies should be submerged in boiling water for a very short period of time, 30 seconds to 5 or so minutes; you can taste the vegetables to determine your desired level of doneness. Once ready, transfer the vegetables to an ice bath immediately. Once they have cooled, transfer to paper towels to dry and drain excess moisture.

LEMON JUICE SOLUTION

Fruits and veggies can be dipped in lemon juice solution and kept in the fridge. To make a lemon juice solution you need to mix 1 tablespoon of lemon juice to 1 cup of water.

WRAPPING

Wrap the washed, chopped (and of course air-dried) leaves in a paper towel so that the towel can absorb any excess moisture; if the leaves retain excess moisture, they will rot or turn brown quickly. After wrapping in the paper towel put them in plastic bags and keep them in your fridge. Remember to toss any rotten leaves from the bunch before storing, and keep different varieties in separate bags.

MOIST PAPER TOWELS

Fresh cut carrots, beets, apples etc. can be kept in plastic bags in the refrigerator, but to prevent them from drying out, either wrap them in moist paper towels or store in cold water. Loosely cover the water to ensure no debris gets into the water, but don’t use an airtight container.