At BHG, we take pride in getting our dose of greens to make Popeye proud. Whether we’re crafting a homemade salad or grabbing a salad kit for a quick meal, we always enjoy our greens. Recently, one of our editors brought a salad kit to the office, only to discover that the lettuce had an unexpected pink hue when she was ready to enjoy it. Concerned about its safety, we consulted with our food experts and produce pros to uncover the reasons behind lettuce turning pink and whether it’s safe to eat.
Sarah Brekke, M.S., BHG Test Kitchen brand manager
Ryan Sankey, produce field team leader for Whole Foods Market in Fresno, California
Meghan Sedivy, RD, LDN, health program manager at Fresh Thyme Market in Chicago, Illinois
Why Does Lettuce Turn Pink?
Similar to how apples and avocados brown when exposed to air, lettuce turns pink due to oxidation once the plant cells are cut. This oxidation process forms a protective layer that causes the pink color, as explained by Sarah Brekke and Ryan Sankey.
Factors Influencing Pink Lettuce:
– The type of lettuce: Iceberg and romaine are most prone to turning pink compared to greens like kale or spinach.
– Packaging: Salad kits with high humidity can accelerate the oxidation process.
– Temperature: Fluctuations in refrigerator temperature, especially when placed near ethylene-producing fruits, can lead to pinkish leaves.
Is Pink Lettuce Safe to Eat?
The color change from green to pink is purely cosmetic and does not affect the taste or texture of the lettuce. It’s a natural and harmless process that occurs at the cut edges of the leaves, according to Ryan Sankey.
It is perfectly safe to eat pink leaves as long as they are still crispy and do not exhibit any signs of odor, decay, mold, or sliminess. However, if you want to prevent your lettuce from turning pink, there are some strategies you can employ.
Firstly, to reduce the risk of pink leaves, store your leafy greens whole and unwashed. Rinse and cut them just before consumption. It is advisable to keep lettuce away from the front of the fridge, ideally in the crisper drawer, to maintain a stable climate, even when the fridge door is frequently opened and closed.
If you wash and cut your greens in advance, make sure to dry them thoroughly in a salad spinner to eliminate excess moisture. Store these pre-washed greens in a container lined with paper towels or a zip-top bag. To prevent pink lettuce, store it in a separate crisper drawer, away from fruits and vegetables that produce ethylene gas. Keep clamshells of pre-washed greens and bagged salad kits tightly sealed for as long as possible.
If you prefer to avoid pink-edged leaves altogether, consider opting for alternative leafy greens like arugula, kale, spinach, collards, chard, escarole, or cabbage. Regardless of the type of greens you choose, store them in the refrigerator and aim to consume them within 7 days of purchase. These tips can help maintain the freshness and color of your leafy greens.
