Keeping cut fruit in the fridge is a great way to up your produce intake if you have it on hand for a quick snack.
But on the downside, cut fruit tends to spoil and lose its properties faster unless it’s stored properly.
A simple tip could help you prevent this and keep it looking and tasting fresh for longer.
Storing cut fruits and vegetables in water may seem strange, but it’s actually a foolproof trick for preserving the freshness of hardy vegetables like carrots, celery, and potatoes once they’ve been cut.
To extend their shelf life, simply store them in fresh, cool water and remember to change the water every few days for even longer-lasting freshness.
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Surprisingly, water can also help maintain the vibrant green colour of guacamole and keep cut apples from browning too quickly.
You can also stop apples from browning and even add flavour by tossing fresh fruits with a dash of lemon or lime juice, or by sprinkling vegetables with a seasoning mix like Tajín before storing them.
This not only helps preserve their appearance but also enhances their taste.
Using paper towels and an airtight container is an effective method for storing salad greens, including cut romaine, as it helps to maintain their freshness.
Interestingly, this method also works well for peppers and strawberries.
The paper towels absorb excess moisture, which can cause spoilage, while the airtight container creates an optimal environment to keep the produce fresh for longer periods.
Freezing cut fruits and vegetables is a convenient shortcut, as it preserves the freshness of the produce, and it also helps to keep them cool in the lunch box.
This method is particularly effective for berries, corn, peas, carrot slices, and peppers, making them easily accessible and ready to eat whenever needed.
