Scared by Sainsbury's

[venta]

Well. Today, instead of bringing something in from home for lunch, I thought I'd treat myself. I have (or had) Sainsbury's salmon sushi, and fresh fruit salad.

The sushi was really nice, actually, although their amazing expanding chopsticks puzzled me momentarily. And I'm not convinced that they're a good use of such solid plastics, since they're disposable - the plain wooden kind seem like a better bet.

But the fruit salad... I scooped it into its box at the salad bar this morning without thinking. 5 hours later (and who knows how many after it was prepared), the apple slices are still sparkly pale green. Not a hint of brownness anywhere. And they don't taste like they've been tossed in lemon juice. What on earth do they do to them...?

Scared now.

Comments

[thegreenman.livejournal.com]

Probably they added a buffer (citrate based at a guess) to change the pH to a range that the enzymes that cause the browning don't like.

Or an anti-oxident like vitamin C (aka Ascorbic acid) which also doesn't taste of anything.

My guess is Ascorbic acid

You'll live.

TheGreenLady and I have an ongoing problem with the lack of M&S recyling, they use a lot of plastic and never seem to label it.

Look on the bright side

[wimble.livejournal.com]

Maybe it'll stop you falling over with brownness^* when you spend too long in the sun.

^*: or pinky/redness.

[beckyc.livejournal.com]

Could it be some preservative like Sulphur dioxide*? (Or something similar). If you're a sickly asthmatic, it's one of about a zillion things that they warn you about.

*which they used to use in salad bars. Dunno if they still do.

[feanelwa.livejournal.com]

I reckon vitamin C too. You would definitely have smelled it if there'd been sulphur dioxide.

Sushi good

[kneeshooter]

Japanese food is the chink in my armour of rigtheous vegetarianism. Does Oxford have any Japanese restaurants?