Simple Trick to Prevent Fruit from Browning
Do you put fruit in the lunchbox for kids or yourself, or put fresh fruit slices in salad? Then you may need this useful trick that will help you pack apple slices and other fruits without having them brown before you can eat them.
Here are a few old-fashioned tricks to prevent sliced apples from oxidizing:
Lemon, Citrus or Pineapple Juice
They contain citric acid, which prevents oxidation and browning.
- If you’re going the citrus route, simply squeeze your lemon, lime, or orange directly onto the surface of the cut apple.
- Otherwise, soak the fruit in the juice. Whichever juice you use, be aware that it will impart a little bit of flavor onto the apple, so pick your favorite.
Salt & Water
- Dissolve 1/8 teaspoon of salt into one cup of water, add your apple slices, let them soak for a few minutes, then drain them.
- Give the slices a quick rinse in fresh water after you drain them, so your fruit won’t taste salty.
Honey & Water
- Stir two tablespoons of honey into one cup of water
- Soak your apple slices or pears (or veggies like potatoes and parsnips) in the mixture for 30 seconds. This works because there is a compound in honey that stops the enzyme responsible for oxidization.
America’s Test Kitchen found that the solution of honey water actually does the trick with less fuss, and your produce will stay fresh and bright for up to 8 hours.
Here’s how it’s done: