Tips to Prevent Fruit Browning

Tips to Prevent Fruit Browning

Do you put fruit in your kids’ or your own lunch box, or put fresh fruit slices in your salad? Then you might want this helpful trick to help you pack apple slices and other fruit without letting them brown before serving.

Here are some old-fashioned tricks to keep apple slices from oxidizing:

lemon, tangerine, or pineapple juice

They contain citric acid, which prevents oxidation and browning.

1. If you choose citrus fruits, simply squeeze lemons, limes or oranges directly onto the surface of the sliced ​​apples.
2. Otherwise, soak the fruit in the juice. No matter which juice you use, be aware that it will impart a bit of flavor to the apples, so choose your favorite.

brine

1. Dissolve 1/8 teaspoon of salt in a cup of water, add apple slices, let soak for a few minutes, then drain.
2. After draining, give the slices a quick rinse in fresh water so your fruit doesn’t get salty.

honey and water

1. Add two tablespoons of honey to a glass of water and stir
2. Soak apple slices or pears (or vegetables like potatoes and parsnips) in the mixture for 30 seconds. This works because of a compound present in honey that blocks the enzymes responsible for oxidation.

America’s Test Kitchen found that a honey water solution actually does the trick, and your produce will stay fresh and bright for up to 8 hours.

Its operation method is as follows:

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