Fresh lemon juice prevents oxidation in fruit salad, maintaining both appearance and flavor until serving. Its acidity slows down spoilage, making it an ideal ingredient. Freshly squeezed juice is preferred for its flavor, but bottled lemon juice can be an effective alternative. The quantity of lemon juice needed depends on fruit salad size, with more needed for larger servings. The added citrus flavor enhances the overall taste without overpowering the fruit's inherent sweetness, therefore serving as a dual-purpose ingredient for freshness and flavor enhancement in fruit salads.
Freshly squeezed lemon juice packs acidity, which is the key element that will keep your next fruit salad in its prime. The acidity slows down the oxidation of the fruit as it waits to be served at your picnic or dinner party.
Using freshly squeezed lemon juice will have a better flavor and won't contain other ingredients like additives. However, bottled lemon juice will still have plenty of acidity to keep that fruit fresh.
There's not an exact amount of lemon juice to use, but a little should go a long way. Obviously, the larger the fruit salad, the more lemon juice you should squeeze into the bowl.
Using lemon juice preserves both the look and flavor of the fruit salad. A nice squeeze can maintain freshness from cutting to serving without compromising sweetness.
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