Keep fruit salad fresh for hours with 1 ingredient - and it's so easy

Fruit salad makes a brilliant and refreshing pudding that's ideal for savouring the final days of summer sunshine, yet it frequently turns brown and mushy when left sitting out. Chopping up fruit couldn't be easier, but it has a tendency to deteriorate rapidly thanks to oxidation - a process where the fruit's internal enzymes meet air, causing them to deteriorate.

Fruit turning brown remains perfectly safe to consume, though within just an hour it will begin tasting sharp, turn slimy and develop a sickly rotting aroma that draws in flies. Nevertheless, Lauren Allen, a chef and creator of Tastes Better from Scratch, has revealed there's a technique to keep fruit salad fresh and delicious - and all you require is a splash of lemon juice for this recipe.

Lauren said: "Keep your fruit from browning by choosing fruits that don't brown easily.

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"If you choose fruits that do brown (like apples or pears), toss them in lemon juice and add them to the salad just before serving. If you use bananas, slice and add to the top just before serving", reports the Express.

Lemon juice contains two compounds called citric acid and ascorbic acid (better known as vitamin C) which can prevent oxygen from interacting with the enzymes responsible for fruit discolouration.

The acids within the juice also possess gentle antibacterial qualities that will delay any bacterial development, further helping to minimise spoilage risks.

A simple trick of drizzling lemon juice on chopped fruit can keep your fruit salad looking vibrant and fresh for a few more hours, eliminating any worries about spoilage.

But the benefits of lemon juice don't stop at aesthetics. The acids in the juice not only preserve the fruit's appearance but also enhance its natural flavours, making it taste sweeter without the need for added sugar.

Here's how to whip up a delicious fruit salad that stays fresh for longer:

You will need:

• 450g of raspberries
• 450g of strawberries
• 450g of blueberries
• 300g of grapes
• 330g of pineapples
• One lemon (for juice and zest)
• Mint leaves (optional)

Method:

Firstly, give your fruit a good wash. Quarter the strawberries and chop the pineapple into bite-sized pieces.

Toss all your fruit into a large bowl, adding raspberries last to avoid squashing them.

If you're keen on including bananas, apples or pears, add them just before serving. These fruits oxidise quickly and can turn mushy and brown if mixed in too early.

Next, squeeze the juice of one lemon over the fruit, ensuring everything is well coated. Fresh lemon juice is best as it packs a stronger punch.

For an extra zing, sprinkle some lemon zest and chopped mint leaves over your fruit salad. With these tips, your fruity feast is sure to stay fresh for hours until it's time to serve.