How to keep bananas from browning in fruit salad

Elise Bauer

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

1. Prep the berries before the bananas and apples, and add them to a large bowl.

2. As soon as you add the bananas and apples, sprinkle lemon juice over them to keep them from getting brown.

3. Add the zest and the honey and gently toss to combine.

   Serve immediately. Or cover and chill for up to 2 hours before serving.

Elise Bauer

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:

• Coating them with an acidic juice such as lemon, orange, or pineapple juice.

• Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

• 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 in with the acidic fruit(s) as you prepare them.

• Mix with honey water. Dilute 2 tablespoons of honey with 1 cup of water, mix cut fruit with the diluted honey.

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 IST

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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 Fresh

Orange Juice or Pineapple Juice

The 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 Syrup

This 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 Water

If 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.

Dressing

Old-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 Salad

It’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

Photo: Taste of Home

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 Get Recipe

Taste of Home

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

Taste of Home

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

Taste of Home

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

Taste of Home

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

Taste of Home

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

Taste of Home

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

Taste of Home

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

I've been making this recipe for years. Whenever my family has a summer get-together, everyone requests it. The nectarines and berries look beautiful together, and the topping is the perfect accent. —Mindee Myers, Lincoln, Nebraska

I enjoyed a salad like this at a tropical-inspired restaurant. I tried to get the staff to give me the recipe but had no luck. So I went home and created my own! I will sometimes drain a can of mandarin orange slices and toss those in as well. —Shirley Turpin, Williams, Minnesota

With fiber-rich fruit, light dressing and crunchy walnuts, this is a great side dish or snack. Try it with low-fat granola. —Kathy Armstrong, Post Falls, Idaho

For a fruit salad that’s delightful, we combine berries and citrus with a honey-lime dressing flecked with poppy seeds. —Carrie Howell, Lehi, Utah

Taste of Home

My 4-year-old twin grandchildren love to cook in the kitchen with me. Last summer, the three of us were experimenting with watermelon and cheese, and that's where this recipe began. It's amazing for picnics, at neighborhood gatherings or as a healthy snack on a hot summer day. —Gwendolyn Vetter, Rogers, Minnesota

Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario

The homemade orange dressing on this salad complements the fresh fruit flavors nicely. It’s perfect for a spring or summer brunch.—Karen Bourne, Magrath, Alberta

Taste of Home

The simple citrus and poppy seed dressing in this fruit medley really dresses up the refreshing mix of berries and melon. —R. Jean Rand, Edina, Minnesota

Taste of Home

Guests of all ages will gravitate to this traditional “fluff” salad, chock-full of pineapple, marshmallows and cherry bits. —Janice Hensley, Owingsville, Kentucky

Taste of Home

I remember being excited right before Thanksgiving and Christmas, because that's when my family made this salad. There were five children and only the oldest helped peel the apples. It was fun when one of our boyfriends would come for the holiday for the first time. My dad would give him a huge bowl of grapes, hand him a sharp paring knife and tell him to start peeling. We all kept a straight face until he had the first grape peeled. —Debra Slone, Crossville, Tennessee

Watermelon and tomatoes may seem an unlikely pair, but they team up to make a winning combination in this eye-catching salad. —Matthew Denton, Seattle, Washington

I picked up this dish a couple of years ago, and really like the mint and fruit combo. Cilantro is one of my summer favorites so sometimes I use it instead. Turns out, this recipe's really two in one! —Kayla Spence, Wilber, Nebraska

A simple blend of syrup, orange juice and caramel topping forms the light dressing for the fresh berries and the crunchy cashews found in this sensational salad. —Taste of Home Test Kitchen

Taste of Home

This appealing fruit salad is a lovely addition to breakfast, lunch or even supper. Light and refreshing, it's perfect alongside egg bakes, sausages and other hearty staples you find on breakfast buffets. —Millie Vickery, Lena, Illinois

I invented this refreshing fruit salad one sultry afternoon while my friends were gathered around my pool. It was quick to prepare and disappeared from their plates even quicker. Even the kids loved it! —Antoinette DuBeck, Huntingdon Valley, Pennsylvania

This gelatin is enjoyed by everyone because you just can't go wrong with fresh berries. —Nicole Nemeth, Komoka, Ontario

Put the taste of summer in your salad! Loaded with juicy cantaloupe and honeydew, and glazed with a sweet honey dressing, this dish will be gone in minutes. Watermelon is a tasty addition, too. —Khurshid Shaik, Omaha, Nebraska

Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan

Taste of Home

People always pass on compliments when I take this salad to covered-dish suppers. It's nice on a hot day...with a winter meal...or as a dessert! We live on a small farm where my garden gives me lots of possibilities for fresh food. —Page Alexander, Baldwin City, Kansas

I wanted my family to eat more fruit but not more sugary ingredients. This berry salad lets you play with different low-fat yogurts and fruits. —Betsy King, Duluth, Minnesota

Taste of Home

All the flavors of the popular mojito cocktail are featured in this fantastic salad. After you eat the fruit, you’ll want to sip the luscious syrup! —Marcy Griffith, Excelsior, Minnesota

Taste of Home

Cranberries grow in the coastal area about 50 miles from our home. When they become available, I always make this creamy salad. —Faye Huff, Longview, Washington

The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan

Nothing is more refreshing to me than a seasonal fruit salad enhanced with this simple honey-lime dressing. —Victoria Shevlin, Cape Coral, Florida

This was originally my daughter's recipe, and she or I will make it for one or more of our holiday get-togethers. It can be served as a fruit salad along with the meal or as a light dessert. It's particularly pretty in a cut-glass bowl on a buffet. —Ruth Bolduc, Conway, New Hampshire

Taste of Home

I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but eventually I got it. I've made it for many meals, and our daughters copied the recipe when they married. —Eileen Duffeck, Lena, Wisconsin

Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics...and I go home with no leftovers! —Marion LaTourette, Honesdale, Pennsylvania

Originally Published: June 16, 2021