Fruit and Nut Snack Bags

Apple, Almond, Coconut, Craisin and Cashew Bags

Raise your hand if you’ve ever been guilty of eating the same thing day after day after day. We know, we’ve done it too. It’s just so darn easy to fall back onto the trusty snack of carrots and hummus! While there’s nothing wrong with eating the same snack so often that people start calling you “that-cheese-and-crackers girl,” it can be a load of fun to shake things up from your usual routine. Not only does a new take on your afternoon treat break up the monotony of the day, but it can also be a great way to find new and interesting food combinations. Everyone knows that apples and peanut butter go together like… well, apples and peanut butter. But what about apples and coconut?

Yields: 4 servings


  • 4 zip lock bags
  • 1 apple sliced or grapes or orange segments
  • 1/4 cup shredded or flaked unsweetened coconut
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/2 cup Craisins


  1. Slice Apples (or peal oranges into segments or wash grapes and remove stems)
  2. Divide all the ingredients evenly between 4 zip lock bags and store in the refrigerator until you are ready to use. (no longer than a week)

Note: You can make your apples crisper by adding them to your snack bag before heading out the door.


Six Tips for Preventing Apples From Browning

  1. Slice the fruit in water. There’s no need to stop the oxidization process if it never starts! I’ve never tried this – my sink is very small.
  2. Brush or dip sliced apples in lemon juice. Lemon juice, lemonade, orange juice, even apple juice – any fruit juice containing citric acid will slow the enzymatic reaction. The downside to this is the apples may taste a little like the juice used.
  3. Soak cut fruit in ginger ale. This method to keep her apple slices looking good without affecting the flavor. Any soda with citric acid would work; Sprite was another suggestion I came across. This method does add extra sugar however.
  4. Soak the slices in salt water. Not too much though, and not for too long. Soak in a mixture of 1/2  teaspoon of salt per quart of water, for about 3-5 minutes.
  5. Sprinkle with ascorbic acid powder. What’s that? Vitamin C! You can get ascorbic acid/Vitamin C powder from health food stores. Trader Joe’s makes Vitamin C crystals which can be dissolved in water. I use an ascorbic-acid based product called Fruit Fresh, found with the canning products in many grocery & department stores.
  6. Wrap a rubber band around a sliced apple put back together.  The rubber band secures the apple slices tightly together so they aren’t exposed to the air. This is a great trick if you’re packing a whole apple, but won’t help if you’re packing just a few slices or need to fit them in a container.
  7. And then there’s always, well, don’t do anything. Maybe your kids won’t care as much as you think they will.