Keep Apple Slices Fresh: Kitchen Tip

Kitchen Tip Button

Apples, pears, peaches, and avocados tend to turn brown after they have been cut.  There’s nothing wrong with the browning except that it doesn’t look nice.  The browning is caused by oxidation and it can be prevented by tossing the apple slices with an acidic liquid.

Examples of such liquids are:

  • lemon juice
  • lime juice
  • pineapple juice
  • apple juice
  • lemon lime soda
  • vinegar solution

The only one I have tried personally is lemon juice. It doesn’t have to be used full strength. I usually dilute it with at least an equal amount of water. Diluting it helps to keep the taste from being altered too much.

slicing-apples

Typically, I put the apple slices in a bowl and slowly pour the liquid over them.  I then toss them with a spatula to get all the slices exposed to the liquid.  Finally, I pour off the excess liquid.

Another method would be to toss the slices in a zip lock bag with the lemon water.

Apple juice is probably a better choice for apple slices, I just seldom have apple juice on hand.

question markHave you tried any of the above liquids to prevent browning or do you use a different method?




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Comments

  1. There’s a product called Fruit Fresh in the canning supplies area of the grocery store. It’s dry citric acid (the acid in lemon juice) that can be dissolved in water. It works the same as lemon juice but doesn’t add any flavor to the fruit you’re putting it on, so your other fruits don’t have any lemon flavor.

  2. Melissa Friend says:

    I have also used a lemon-lime flavored soda

  3. I splash a little orange juice on my cutting board when I cut apples and/or pears. It is not as sour as lemon or lime.

  4. If you are making a fruit salad where you will be using canned pineapple as well – definately try the pineapple juice with the apples. It keeps the apples tasting sweet and you will have it on hand when you drain the canned pineapple anyway.

  5. Lemon juice in a little apple juice instead of water works well and counteracts the sourness. Another thing that works is salted water, and it’s really doesn’t make the apple noticeably salty.

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