I'm making a fruit salad with kiwi, orange, grapefruit and banana. Will the acid in the citrus stop the banana from turning brown? Ideas?

Question

innoabrd · Answer

an extra sqeeze of lemon never hurts, and tastes good too!

ATG117 · Answer

I would also suggest cutting in the bananas close to the time you plan on serving. But it might be nice to give them a bit of time so that all the flavors meld. What I would do is coat them in some orange juice when you are ready to toss them in. Doing so will provide extra" brownness protection," and since you;ve got oranges in the mix, the OJ is a natural match.

Bevi · Answer

I agree about bananas getting mushy.  How about switching in a pineapple instead?

boulangere · Answer

I agree with latoscana.  They'll be protected from browning, but I suspect they'll also go mushy on you, which is probably not the effect you're going for.

latoscana · Answer

It should but best if you add bananas just before serving.

I'm making a fruit salad with kiwi, orange, grapefruit and banana. Will the acid in the citrus stop the banana from turning brown? Ideas?

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