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Oh, say can you see, by the dawn's early light... Happy Fourth of July! If you are thinking about ideas for something red, white, and blue to bring to a July 4th gathering, consider this simple mixed berry and banana salad. It's light and easy, with strawberries, raspberries, blueberries, chopped apple, and bananas, tossed together with honey and lemon juice. So, what are you making for Fourth of July? Grilling? Barbecuing? Please let us know in the comments, I'm always looking for ideas. Have a safe and festive 4th!
2 cups strawberries, hulled and roughly chopped 1 handful raspberries 1 cup blueberries 1 apple, peeled, cored, roughly chopped 2 bananas, peeled and thickly sliced 1/2 teaspoon lemon zest 2 teaspoons lemon juice 1 teaspoon honey
Trapped inside the tissue of fruits are molecules known as enzymes. These enzymes help fruit ripen and turn brown. When fruit is cut or starts to break down, the enzyme is released from the tissue of the fruit and exposed to air which causes the fruit to rapidly change color. This is known as enzymatic browning. Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by:
Wait until it is as close as possible to serving time to cut fruit. 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. This article was originally written by Alice Henneman, MS, RDN. Reviewed and updated by Ellyn McCarter, UNL Dietetic Intern, in 2021. iStock | Last updated on - Sep 22, 2019, 10:36 ISTExplore more StoriesPage 2
Fruit salad is a delicious, healthy treat in the summertime. It’s perfect as a cool afternoon snack, and it’s sweet enough to serve for dessert. But some fruits oxidize and turn brown as soon as they’re cut, turning a delicious-looking treat into a questionable appearance. So how do you keep fruit salad fresh? By preventing the cut fruit from turning brown! How to Keep Fruit Salad FreshOrange Juice or Pineapple JuiceThe easiest way to keep fruit salad fresh without any extra effort is to use an acidic juice. Orange juice and pineapple juice are our favorites because they have a nice sweet-tart balance that adds a fresh note to the fruit salad. Meanwhile, the acid in the juice prevents fruits like apples and pears from turning brown in the mix. This method is as easy as tossing cut fruit in a few tablespoons of orange juice. You can also use orange juice to create a dressing for your fruit salad. Combine 1/3 cup thawed orange juice concentrate with 1/2 cup honey, 1 tablespoon canola oil and 1 tablespoon poppy seeds. Pour the dressing over your favorite fruits, like strawberries, grapes, pineapple, apples, navel oranges and sliced bananas. Simple SyrupThis fruit-saving hack is a great option if you want to amp up the sweet vibes of your fruit salad. Simply combine 1/2 cup water and 1/2 cup white sugar in a small saucepan. Add two tablespoons of freshly squeezed lemon juice (or lime juice, if you want to create a tropical flair). Feel free to add fresh herbs like mint, if you like. Heat the mixture for a few minutes over medium heat, until the sugar is dissolved. Then, transfer it to the fridge to cool. While the syrup chills, prepare the fruit for your favorite fruit salad. We recommend tart fruits for this one, like blackberries, raspberries, blueberries, strawberries and pineapple. Pour the syrup over the fruit, toss it together and enjoy! Acidulated WaterIf you don’t want to add extra flavor to your fruit salad, Taste of Home food editor Rashanda Cobbins suggests using acidulated water. 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). Dip the cut fruit into the water until it’s completely coated before removing it to a mixing bowl. This method works especially well for fruit salads featuring apples or pears. Taste of Home Deputy Editor James Schend suggests tossing fruits like apples, pears and peaches in Sprite or 7-Up to help stop browning. How does that work? Well, soda is essentially a strong, sparkling simple syrup, so the sugars in the soda coat the cut edges and keep the fruit from oxidizing. You can take this one to the next level and create sparkling fruit salad, which is super refreshing on a hot summer day. DressingOld-fashioned fruit salad recipes often call for a dressing made from heavy whipping cream, mayonnaise or sour cream. These thick dressings keep the fruit from oxidizing by preventing them from being exposed to oxygen. Have some fun with this modern company fruit salad, or go old-school and add marshmallows to the mix (like we do in this cranberry ambrosia salad recipe). The Best Way to Store Fruit SaladIt’s best to store fruit salad in an airtight container in the refrigerator. These containers create the perfect level of moisture and humidity for cut fruit, helping the pieces stay fresher for longer. We also love using these reusable silicone bags to create individual portions that are easy to grab and go for lunch. If you’re adding bananas to your fruit salad, we recommend keeping them out of the storage container. Instead, slice them right before serving. No matter which method you use to keep fruit salad fresh, the bananas will get mushy in the fridge overnight. How Long Does Fruit Salad Last?Fruit salad tastes best when enjoyed within three days, but it will last up to five days in the refrigerator in an airtight container. If you’re planning to save leftover fruit salad, it’s important to transfer the container to the refrigerator as quickly as possible after cutting and mixing the fruit. Fruit salad that has been left at room temperature for more than two hours should be discarded.
Stunning Fruit Salads You Need to Make Give friends a taste of the tropics on warm summer days with this refreshing fruit blend. For a little extra punch, you might add a splash of coconut rum. —Carol Farnsworth, Greenwood, Indiana The best way to cool down on a warm day is with a chilled fruit salad. Serve this one for breakfast, brunch or dessert. Yogurt and coconut milk make the creamy dressing even more decadent. Wait until just before serving to garnish the salad. Otherwise the toasted coconut will get soggy. —Carrie Hirsch, Hilton Head Island, South Carolina Pineapple chunks, mandarin oranges, strawberries and grapes are treated to a dressing of wine and sparkling club soda in this delightful salad. Serve in dessert dishes or set the whole bowl on the table for a fetching presentation. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Want a family-friendly side dish? This colorful medley is kid-pleasing and a great way to encourage healthy eating. —Sharon Ricci, Spooner, Wisconsin My refreshing side salad is such a nice addition to our calorie-loaded Thanksgiving dinner. Use regular oranges if you can't find blood oranges. Finely chopped walnuts work well in place of the pomegranate seeds, too. —Nancy Heishman, Las Vegas, Nevada Filled with the season’s best, freshest fruit, this salad shouts summer. The hint of mint adds a refreshing note to the colorful melon compote. —Edie DeSpain, Logan, Utah Cool, colorful and easy to prepare, this refreshing, good-for-you fruit salad is a springtime favorite. —Peggy Mills, Texarkana, Arkansas Orange, grapefruit and jicama add color and texture to this out-of-the-ordinary fruit salad. Sometimes I'll toss in slices of mango and cucumber for extra fun. —Mary Fuller, SeaTac, Washington This dessert is delicious and decadent, yet is chock-full of healthy fruit with a creamy lime dressing; the blueberries provide a lovely pop of color. —Laura Stricklin, Jackson, Mississippi Fresh mint adds bright flavor to this easy, quick and low-fat pineapple salad. Give it a berry twist by using blueberries and raspberries in place of the grapes, but don't forget the secret dressing ingredient—lemonade! —Janie Colle, Hutchinson, Kansas On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio This fluffy salad is a welcome treat on warm Texas afternoons. Because there's a blueberry orchard near our home, we often pick up berries to use in this recipe and others. When blueberries and strawberries aren't in season, you can substitute frozen berries with equally good results. —Karen Wenzel, Conroe, Texas We first tried a cream cheese fruit salad like this at a local deli. Since I couldn't get that recipe, I started mixing up different dressings until I hit on this one. Now I make this refreshing delightful salad for every picnic and get-to-gether. It can be a snack, side dish or dessert. —Connie Osterhout, Napoleon, Ohio Originally Published: June 16, 2021 |