master-cooks | Why Your Greens Are Turning Brown In The Blender (And What To Do About It)

Blending fresh greens often results in a vibrant, nutritious smoothie, but sometimes they can turn an unappetizing brown. This color change is primarily due to oxidation, a natural process that occurs when the cell walls in the greens are broken down and exposed to air. The chlorophyll, which gives greens their vivid color, can degrade, leading to a brown hue. Additionally, the friction and heat generated by high-speed blending can exacerbate this process. To prevent your greens from turning brown, start by using fresh, crisp produce. Incorporate acidic ingredients like lemon or lime juice, which can slow down oxidation and preserve the green color. Blending the greens with cold ingredients or adding ice can help reduce heat buildup. It's also beneficial to blend in short bursts to minimize the time the greens are exposed to heat. Lastly, consume your smoothie immediately after blending, as storing it can lead to further oxidation. By following these tips, you can maintain the appealing green color of your blended greens, ensuring your smoothie is not only nutritious but also visually appealing.

Keeping greens vibrant is a multi-step battle

Although green juice that has lost its vibrant color or guacamole that has turned brown is still safe to consume, appearance is important! Since blending accelerates the natural oxidation process, avoiding the blending of greens—especially when they’re warm—can give you an advantage. However, for recipes like chutneys or when adding spinach to smoothies, blending is often necessary.

In these cases, take chef Ajay Sharma's advice and address the problem from various angles. The combination of a high-powered blender and warm temperatures can be detrimental to greens, so it’s crucial to keep everything ice cold. Avoid blending warm greens or adding room temperature ingredients to the blender; instead, store all components in the fridge until you’re ready to blend, and consider adding an ice cube to maintain freshness and reduce oxidation.

Acid also plays a vital role in preventing the browning of fresh produce—similar to how it keeps apples from turning brown in the fridge. Therefore, chef Sharma recommends incorporating a splash of acidic lemon juice or spoonfuls of yogurt into your green chutney. Once you achieve the desired color, act quickly to preserve it. Any dish containing blended greens should be consumed immediately or, if stored for later, kept in the fridge in a tightly sealed container at the front, where you’ll be reminded to enjoy it within a couple of days.

Why Your Greens Are Turning Brown In The Blender (And What To Do About It)

Keeping greens vibrant is a multi-step battle

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