There is hardly anything more annoying or repulsive than when a freshly cut apple turns brown within minutes, but there are many ways you can prevent this so that you can always enjoy a beautifully colored and crisp sliced apple!
- 1 Prevent oxidation
- 2 More considerations
- 3 Tips
- 4 Warnings
Use lemon juice.
Apples turn brown because of an enzyme in the fruit that reacts with the oxygen in the air. This process is called “oxidation“. Lemon juice prevents oxidation because it contains citric acid, an effective antioxidant. You can use either freshly squeezed lemon juice or juice from concentrate, although this method works better with sweeter apple varieties because the lemon juice adds acidity. To use lemon juice to keep your apples from turning brown, you can use the following two methods: You can also use lemon juice by placing the apple chunks in a bowl of cold water and lemon juice to keep them from turning brown. Use a ratio of one tablespoon of lemon juice to one cup of water. You only need to soak the apple for 3-5 minutes, then you can drain and rinse it. Instead of lemon juice, you can use lime juice for this, as limonene also contains citric acid, which is necessary to prevent oxidation. Pineapple juice is also a good option.
Salt is a natural preservative and can efficiently prevent sliced apples from browning. For this method, make a solution of 1/2 teaspoon of salt in 1 quart of cold water. Put the sliced apple in the saltwater and let it soak for 3-5 minutes. Take it out of the water and rinse it thoroughly in a colander. The apple pieces should keep for some time without oxidizing. Don’t worry, the fruit won’t taste salty – as long as you don’t use too much salt and don’t soak the apple too long and then rinse it, the apple will taste good.
Use carbonated drinks.
Fizzy drinks with citric acid can also be useful in preventing your apple from turning brown. Lemonade and ginger ale are two popular options for soaking your sliced apples. Simply place the apples in a bowl of your chosen fizzy drink for 3-5 minutes, then strain. You can rinse the apple pieces if you like, or leave the extra flavor on! Seltzerwasser is another option that will likely work and prevent apples from turning brown, so you can try this if you have some at home.
Use fruit fresh.
Frucht-Fisch is citric and ascorbic acid in powder form, specially formulated to prevent fruit from turning brown. It’s said to keep fruit from browning for up to eight hours, and it’s available in the canned goods section of most supermarkets. To use Frucht-Fisch, all you need to do is add 1/2 teaspoon of powder per cup of sliced apples and stir.
Blanch the apples.
You can blanch sliced apples to prevent them from turning brown. Blanching essentially deactivates the enzymes in the apple, preventing them from reacting with the oxygen in the air. To blanch the sliced apples, simply place them in a pot of boiling water for about five minutes, then remove and rinse with cold water. To blanch your cut apples, simply place them in a pot of boiling water for approximately five minutes, then remove and rinse with cold water. Be aware that this method will soften the apple significantly, making it less suitable for eating just like that. This method is best used for apples that will be used in cooking or baking.
Wrap in plastic wrap.
A very simple method you can use to prevent apples from turning brown is to simply wrap the cut apple in plastic wrap. This technique keeps the air away from the apple’s flesh, preventing the apple from oxidizing. Try to wrap the apple in the foil as tightly as possible and avoid creases in the foil on the cut side of the apple. This method works best with apple halves rather than multiple pieces since it’s easier to wrap the foil tightly around a single piece. Note that if air remains in the foil, the apple will oxidize. Since it is very difficult to get rid of all the air, this method may not be the most effective.
Use the rubber band method.
The rubber band method is an innovative yet simple way to prevent the apple from turning brown, although it can only be used with a whole, sliced apple that still has its skin on. This method works because the pulp doesn’t come into contact with the air. Simply cut the apple into evenly diced slices, then put it back together like a jigsaw puzzle until it returns to its original shape. Wrap a rubber band around the apple to make it look like it was never cut. This is a great option for taking sliced apples to work or for kids’ lunches.
Choose your apples wisely.
Certain apple varieties brown more easily than others, so if you plan to cut your apples, choose varieties that brown less quickly. A study has shown that Arangeh apples show the least brown discoloration. Granny Smith and Golden Smoty apples were also among the winners in the study, while Golden Delicious was in the middle and Red Delicious apples browned the most.
Store the apples properly.
The best way to store sliced apples (after using any of the preservation methods listed above) is to place the apples in a plastic bag and squeeze as much air out of the bag as possible before sealing it. Place the bag in the refrigerator until you are ready to eat or serve the slices. They remain remarkably fresh and crisp.
Use a clean, good-quality knife.
If you’re using an old knife, it may be corroded by organic acids and deposit iron salts on the cut fruit. These iron salts can significantly prolong the oxidation process and the apple will turn brown much faster. So it’s important to use a clean, good-quality knife to slow down the oxidation process.
Cover up the brown spots.
If it’s already too late, you can cover up the brown spots by sprinkling a little cinnamon on the sides of your apple. The cinnamon flavor pairs well with the flavor of the apple, and the reddish-brown color masks the brown. Cinnamon is also a mild antioxidant, so sprinkling with cinnamon will prevent further browning.
You can use the same method for other fruits.
These methods aren’t just reserved for apples, you can use them on any type of fruit that browns easily, like bananas, pears, peaches, and avocados.
None of these methods can keep the apples fresh forever. But sliced apples can be kept fresh and appetizing for a few hours, for example, if you want to put them on a cheese or fruit platter. These methods also work with potatoes. The same process usually leads to an unsightly browning of potatoes as well. If you want to get more apple deals and discounts, click here.
Don’t eat the core of the apple Chew the apple thoroughly to avoid choking. Be careful with the knife. Don’t hurt yourself! If you swallowed seeds, you don’t need to induce vomiting. You don’t have to go to the doctor either.