Love making fresh fruit salads? Here's my go-to trick as a home cook to stop bananas from turning black right in the bowl.
During hot weather, I whip up vibrant salads with kiwis, bananas, oranges, and apples. But peeled bananas oxidize quickly, darkening the look despite no change in flavor. The fix? A squeeze of lemon. Watch how:
1. Peel your banana.
2. Squeeze half a lemon.
3. Apply a few drops to the banana flesh.
Your bananas stay fresh and white—no more quick browning! This reliable method works wonders.
Bonus: Use it on apples too for salads that look as good as they taste.
