Few things feel more wasteful than spending good money on fresh produce only to watch it deteriorate days after bringing it home. Baby carrots, in particular, seem to develop an unsettling fuzzy white film just when you thought they were ready for a quick snack. Most people assume the worst and toss the entire bag into the trash. The truth, however, is far more reassuring.
That pale, chalky layer is known among growers and food scientists as carrot blush or white blush. Despite its mold-like appearance, it has nothing to do with spoilage or fungal growth. Carrots are composed largely of water, and when that moisture begins to evaporate from the surface, the dried outer layer takes on a whitish, slightly rough texture. In the simplest terms, your carrots are not rotting. They are merely thirsty.
The fix is remarkably easy....
