I've been so proud of myself this week! Why? I've been eating a salad every day for lunch — that hearty mix of spinach, barley, bacon, and Gorgonzola I showed you yesterday. But one really important part of a salad like this is the touch of something sweet — in this case, fresh fruit. Now, I knew I wouldn't want to cut up an apple every day (I know, I know, it's so easy, but I was trying to really prep ahead this week and not give myself an excuse to skip lunch).
Here's how I prepped my apple ahead, stored it, and kept it from turning all brown and mushy in the refrigerator.
After I showed you how to keep guacamole from turning brown, I got even more enamored of the amazing properties of cold water. If cold water could keep guacamole fresh, what else could it do?
In this case, it could preserve chopped apple and pear.
For my salads I like my crunchy fruit chopped very small — I dice apples and pears quite fine. Left in a container, these little pieces would obviously oxidize into a pile of brown mush, especially after a week in the refrigerator.
To stop this I filled the container of apple pieces with cold water to the brim and covered it tightly. I even shook the container a little bit to make sure all the apple pieces were covered with water.
The water worked perfectly. It stops the apples from turning brown and keeps them cold and crunchy. Before making my salad I just pour off the water, or lift out some apple pieces with a slotted spoon.
It's just one more way I can make sure I eat a healthy lunch and get a little more fresh produce in my diet.
Have you ever done this? Or do you have better ways of keeping cut-up fruit from turning brown?
(Images: Faith Durand)