Frozen Fruit Salad Recipe | Lazy Bum Fruit Salad (2024)

FAQs

How can I keep fruit salad from turning brown? ›

Use citrus juice, like orange or lemon juice

“To prevent fruit salad from turning brown, you can toss the fruits in a mixture of citrus juice (like lemon or orange juice) before combining them, as the citric acid in the juice helps inhibit enzymatic browning by reducing the fruits' exposure to oxygen,” she says.

If your fruit is properly ripe, dress no more than 30 minutes before so it doesn't mush; if it's still firm, you can dress up to three hours before. If it's about to fall apart because it's really that ripe, dress it like you would a soft lettuce—only at serving time.

Cover the pan with foil or cling-wrap and freeze the fruits for four hours. Then, just transfer them to a freezer-safe, airtight bag. Fruit salad can last up to three months in the freezer, but for the best flavor, it should be consumed within four weeks.

Avoid mixing your watermelons, muskmelons, cantaloupe and honeydews with other fruits. Try not to mix acidic fruits, such as grapefruits and strawberries, or sub-acidic foods such as apples, pomegranates and peaches, with sweet fruits, such as bananas and raisins for a better digestion.

To prevent the effects of oxidation, fruit needs citric acid, and lemons are full of it. As a natural antioxidant, lemon juice can help prolong the life of fruit salad (as well as its visual appeal) by inactivating the enzyme polyphenol oxidase, which is responsible for the browning.

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).

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.

In addition, use ascorbic acid or a commercial product to keep fruits from discoloring. Ascorbic acid solution can be made by mixing 1 teaspoon of ascorbic acid crystals, or six 500-milligram vitamin C tablets, in 1 gallon of water. Use 2 tablespoons of the mixture per each quart of fruit. Add at the last minute.

Add extra flavor

If you're putting together a fruit salad, extra flavoring can bring everything together or improve fruit that is less than perfect. You can do this in several ways. For even coverage and a boost of sweetness, use a simple syrup flavored with herbs or citrus zest/peel.

When should you not use frozen fruit? ›

For best quality, use frozen produce within 8 to 12 months of freezing, per the National Center for Home Food Preservation. If you're unable to use frozen fruits and vegetables within 12 months, they're still safe to use indefinitely, though the quality may be lower as time goes on.

freeze until completely firm and solid; once frozen, transfer to container with a lid that is just large enough to hold your fruit or in a ziploc bag.

While you can serve the Fruit Salad immediately, my preference is to chill it for several hours (or even overnight) so the sugar syrup has time to both soften and flavor the fruits.

To properly store fruit salad, you need to hit the sweet spot regarding moisture. You don't want the fruits to be completely dried out, but it's unappetizing for them to be soggy and water-logged, as well. By storing them in an airtight container, you can strike the right balance.

The Keys to Crisp Lettuce

Lettuce actually needs a good amount of airflow, in addition to a bit of moisture (but not too much!), in order to stay crisp. That's why restaurants store their lettuce in special perforated bins that allow for air circulation while it's held in the fridge.

Another interesting way to prevent fruits from browning is to mix them with fresh lemon juice. The presence of lemon juice or ascorbic acid helps retain the crunch and freshness of pre-cut fruits. Most fruits should be stored at room temperature, away from direct sunlight and heat sources.