I would like to have a fruit platter at Thanskgiving, but I have no idea how to keep the cut fruit from turning brown. Does anybody have any good ideas? I would really appreciate your help!
I believe that one idea, is to wrap it up in Plastic wrap, and stick it in the freezer, for one to two days. Then, thaw in the refrigerator. Don't quote me on that though, I could be wrong. I hope I helped a little.
Citric acid will keep it from turning. Like the above posts mentioned. I have a spray bottle that I got at the dollar store that I use for this, but painting the fruit with orange juice using a pastry brush works too. Just make sure you cover all surfaces or the uncovered bits will turn brown.
To keep your culinary critic from sending the fruit course back, all you need to do is give it a hit of acidulated water.
Acidulated water is just a fancy name for H2O spiked with a harmless edible acid such as lemon or lime juice. orange juice as some have suggested is not strong enough . To make the solution, pour a quart of water into a clean mist bottle and add two tablespoons of lemon or lime juice to it (bottled is fine). After slicing the fruit just give them a quick spritz with the mixture and pack them up. Then you can stash the mister in the fridge for another day. It works for peaches, pears, and avocados as well. A little lemon/lime juice will do the trick and it won't adulterate the flavor
Or use a commercial anti-darkening preparation with fruits, such as Ever-Fresh (TM) or Fruit-Fresh (R), and follow the manufacturer's directions Cut fruits as close to serving time as possible.
Cover and refrigerate cut fruit until ready to serve. Avoid leaving cut fruit at room temperature for more than two hours.
I'm sorry I started to answer this before and I got distracted when making a fruit platter it is best to use fruits that hold up well with out refrigeration and don't discolor. Such as grapes, melons and berries, pineapple will also hold out for a little while. Avoid apples, and bananas. Citris fruits are not really recommended either unless the fruit will be consumed soon after cutting, the acid can throw off the natural flavors of the other fruits.
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Comments: 15
Don't quote me on that though, I could be wrong.
I hope I helped a little.
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Good luck!
Acidulated water is just a fancy name for H2O spiked with a harmless edible acid such as lemon or lime juice. orange juice as some have suggested is not strong enough . To make the solution, pour a quart of water into a clean mist bottle and add two tablespoons of lemon or lime juice to it (bottled is fine). After slicing the fruit just give them a quick spritz with the mixture and pack them up. Then you can stash the mister in the fridge for another day. It works for peaches, pears, and avocados as well.
A little lemon/lime juice will do the trick and it won't adulterate the flavor
Cut fruits as close to serving time as possible.
Cover and refrigerate cut fruit until ready to serve. Avoid leaving cut fruit at room temperature for more than two hours.