what's the best way to store fresh cut fruit?
We're talking about apples, pineapple, mango, the likes. I'm sure the differences in acidity will lead to different forms of storage. How do you store it and how long does it keep?
We're changing the way we eat at home but it's always so busy in the mornings and after work sometimes.
Keep cut fruit sealed either in a container or plastic wrap or bag. And, your refrigerator may have a special controlled atmosphere for your fruits and vegetables.
apples - don't cut them. If you have to, try to keep them from turning brown by either using a product called "Fruit Fresh" or swabbing in lime juice. Lasts maybe 15 minutes before browning. Lasts 2 weeks or more if not cut.
pineapple - pull of the stem and it will last longer. The stem somehow keeps it ripening faster. Depends on how ripe it is when you get it, but it may last about a week in the fridge, less outside the fridge.
mango - pretty resilient after cutting. Makes a great salsa mixed with diced tomatoes, green onions, cilantro, cayenne, salt - and even a little avocado. Last about a week in the fridge. Same with papaya.
Melon - I suggest finding a sealed container that has a grate in the bottom of it to keep the cut fruit out of their own juices (melon and pineapple). The fruit lasts longer that way - up to a week.
some fruits (or peoples choices) are better left in their on juices to macerate, especially if you are sweetening a bit with sugar or liquour.
strawberries last about a week. Pitting using a straw is easy and keeps much of the good part of the strawberry to eat. Push a plastic straw from the small end directly through the middle and up to the green leaves until they pop off. They last longer if green is removed, but can last about 5 days in the fridge even if cut and macerating.
soft berries - store dry and in the refrigerator for up to a week (depending on how ripe they are when you get them.
peaches - like the fuzzy raspberry, keep it dry. If put in the fridge, it will slow the ripening process.
citrus - I've seen some last in the fridge for a month, uncut, unpeeled. If cut, maybe two days wrapped in plastic. Use color of skin as zest, too. If the white pith is not punctured, the flesh will last as long as if unpeeled.
kiwi is about as resilient.
I'm sure there's more (like pears, plums, and pluots). Most can keep outside the fridge until cut and some should while they are ripening.
Bananas freeze well, but lose their texture when thawed. Use frozen fruit in smoothies and jams/sauces.
Like you said, it varies. See link below and scroll to "storage times."
re: kc girl
It may taste beter to cover apple pieces in other citrus fruits like lemon or orange juice. I cut apples into pieces and then coat them with a little fresh squeezed OJ, keep them in tupperware overnight. They will brown a little but still taste great.
>>>apples - don't cut them. If you have to, try to keep them from turning brown by either using a product called "Fruit Fresh" or swabbing in lime juice. Lasts maybe 15 minutes before browning. Lasts 2 weeks or more if not cut.<<<<
How do you store it and how long does it keep? I usually make a batch of fruit salad on Sunday, eat it for breakfast Monday-Friday. My fruit salad usually consists of pineapple, apples, oranges, strawberries, melon. But, it depends on the season which fruit I include. The fruit I eat is based on Earl Mindel's book: Food as Medicine. I would like to include blueberries, but the blueberries at my stores are not very tasty.
I cut the fruit into ~1-2" pieces, add the juice of a lemon or two, mix to cover with the lemon juice. I keep the fruit salad in a large rubbermaid plastic container in the fridge.
If I am making fruit salad served to guests, I often add some Gran Mariner.