Is It Safe To Eat Lettuce With Pink or Red Edges?

I was halfway through making a sandwich for lunch the other day when I noticed pink discoloration along the edges of the lettuce. The leaves were crunchy, but the hint of color gave me the ick. So I tossed it and opted for arugula instead. But it got me thinking: Should I have just trimmed those pink bits off instead of tossing the whole head?

I asked registered dietitian and food scientist Jennifer Pallian what discoloration on lettuce means. It turns out, I may have overreacted. According to Pallian, pink or rusty edges alone usually aren’t a reason to toss lettuce, as long as nothing else seems off. So before you also throw out perfectly good greens, here’s what else you need to know.​

What Makes Lettuce Turn Pink?

“In most cases it’s a cosmetic issue, not a safety one,” says Pallian. Lettuce has naturally occurring compounds called phenolics that can produce pink, reddish, or brown colors after a leaf is cut or damaged, similar to how an apple browns after slicing.

“It helps to know which pattern you’re looking at.” For example, if you see pink along the thick center rib, that’s known as “pink rib,” which is more common in lettuce stored “too long or too warm.” Meanwhile, dark brown spots along the veins are called “russet spotting,” and they’re caused by ethylene gas from nearby fruit. And while they might be unappealing, both are harmless on their own.

Whether you should trim it “is a matter of preference.” If the lettuce is otherwise usable, you can trim the edges to make it look better, or simply leave them alone. It’s fine to eat.

When It’s Time To Toss the Lettuce

Minor color changes are one thing, but spoilage is another. Toss the lettuce if you notice any of these:

• A slimy or slippery coating

• Dark, mushy, or water-soaked spots

• A sour, musty, or otherwise off smell

• A swollen or puffed-up bag

Pallian calls sliminess “one of the clearest warning signs on lettuce,” which is especially important to remember with bagged greens. While you might be tempted to pull out a few slippery leaves, Pallian says there’s no reliable way to know whether the rest are unaffected. If there are any signs of slime or an off smell, she says to “discard the whole bag.”

With so many lettuce recalls (and an outbreak) this year, it’s worth noting that harmful pathogens can still be present without changing the appearance or smell of the lettuce. So while these checks help identify spoilage, they can’t guarantee safety. That’s why proper storage always matters, even when the leaves look fine.

How To Store Lettuce Safely So It Lasts

The FDA recommends storing cut leafy greens at 40°F (4°C) or below to help slow deterioration. “Lettuce belongs on the coldest shelf,” says Pallian, not in the door, where temperatures can fluctuate. It’s also best to store it away from ethylene-producing fruits like apples and pears to help prevent russet spotting. When you’re ready to use it, wash loose leaves under running water, or use lettuce labeled “pre-washed” or “ready-to-eat” without additional washing.

Thankfully, a little pink doesn’t have to change your lunch plan. Just check the rest of the lettuce before deciding whether it belongs in your sandwich.

Read the original article on Simply Recipes