Cut Fruit

While many people cut their fruit as a convenience before serving and eating these delicious treats, studies have shown that you could be doing more harm than good by cutting fruits before you serve them. Food scientists have conducted studies on several fruits that are prepared by cutting compared to those served either whole or peeled, and the results might surprise you. The slicing, chopping, and cutting of fresh fruit actually wounds the fruit and puts stress on their physical condition and reducing the overall nutritional value. Consider these important nutritional reasons you should not cut fruit the next time you have a craving for that apple, kiwi, or strawberry.

Reducing Nutritional Value of Fruit

When you slice certain fruits, you are in basically taking away some of the nutritional value of the fruit. If you are cutting and serving the fruit immediately, you lose a small amount of nutritional value, but if you slice and then store fruit in the refrigerator, you could be robbing the fruit of up to 25 percent of its vitamin C in only a few days. Cut fruit will lose more vitamins faster than cut vegetables stored for the same amount of time. A tray of cut strawberries and apples will definitely have less nutritional value than a tray of carrots, celery, and broccoli that was cut and stored for the same time period. Studies conducted by the United States Food and Drug Administration have shown that storing cut fruit for two weeks will deplete as much as half the vitamin C content.