The Reasons You Should Never Buy Pre-Cut Fruit at The Grocery Store
Pre-cut fruit might seem convenient, but it's costly, less nutritious, and has a shorter shelf life. Pre-cut produce is exposed to oxygen, light, and heat, which depletes vitamins and speeds up spoilage. Additionally, it carries higher health risks due to potential contamination. Save money and improve freshness by cutting your own fruit. Whole is always better!
Despite the allure of convenience and quickness from a pre-cut fruit cup from the store, it's best to just cut our own fruit. Sure, grabbing a ready-made container of sliced apples might seem like a time-saver, but is it really worth it? Let's dive into why slicing your own fruit is the way to go.
Pre-Cut Fruit is Much More Expensive Than Normal
It's shocking how much more expensive pre-cut produce is compared to buying whole fruits and veggies. In 2018, a comparison revealed that the average consumer could save about $100 each month by prepping their own food. Think about it: red onions at Walmart cost 49 cents per pound, but pre-diced onions are an astounding $4 per pound. That’s not just a markup; that’s daylight robbery! So, unless you enjoy paying someone else a hefty fee to wield a knife, it’s best to DIY.
Pre-Cut Fruit Also Lacks in Nutritional Value
Pre-cut fruits and veggies might still count as produce, but they lose some of their charm once they're sliced and diced. Former grocery store dietitian Caroline West Passerrello pointed out that cutting fruits or vegetables exposes them to oxygen, light, and sometimes heat, all of which affect vitamin retention. Plus, cut produce loses water faster, meaning those precious water-soluble vitamins like B and C are quick to make an exit. In other words, your pre-cut pineapple might not pack the nutritional punch you were hoping for.
Pre-Cut Fruit Also Isn't That Great For Your Health
Here’s a fun thought: pre-cut fruits and veggies could make you sick. Lovely, right? Because they're grown in the ground, their skins can be tainted with pathogens. Once you cut into them, those pathogens can transfer to the flesh. According to food science professor Keith Warriner, salmonella can double every 30 minutes once it’s inside the fruit. So, while you’re paying extra for the convenience, you might also be getting a side of germs. Yummy!
Finally, Pre-Cut Fruit Expires Faster
Once fruits and veggies are cut, their shelf life takes a nosedive. This is due to the respiration rate, which skyrockets as soon as you slice into them. Respiration is the process of breaking down sugars within the produce, releasing carbon dioxide, which in turn breaks down the flesh and speeds up spoilage. This leads to a less-than-ideal change in flavor and texture. So, unless you’re planning on eating your pre-cut fruits and veggies immediately, you’re better off sticking to the whole versions.
