USING LEMON JUICE
Lasts upto 6 hours
Lemon juice inhibits the oxidation of the fruit which prevents browning as well as loss of crispness. One lemon can provide enough juice for a 1.5 quart bowl of cut fruit. One needs to just squeeze it on the fruits and brush the juice without bruising it. The best way for effective results would be to keep the fruits separate. Fruits like kiwis don’t require much of lemon juice as the fruits itself carries a lot of citrus acid. After adding lemon juice, the fruits should be stored in refrigerator.
PLASTIC WRAPS
Lasts upto 3-4 hours
If you don’t like the first idea, considering it may affect the original flavor, you can store your cut fruits in bowls with plastic wrap or aluminum foil. Make sure you poke a few holes into it. Covering is necessary primarily to protect your fruit from picking up other odors within the fridge and the holes permit the fruit to breathe. However, this is not a fool-proof method. There is still a small chance of oxidation because of its exposure to outer air.
POWDERED FORM OF CITRIC ACID
Lasts upto 10-12 hours
Other than lemon juice, you can also use the powdered form of citric-acid. It does not hamper the flavour of the fruits too much and makes them last for longer.
USING COLD WATER
Lasts upto 3-4 hours
Putting the fruits in cold water with ice keeps the fruits fresh for a period of 3-4 hours.
By Ritomaitree Sarkar
