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