Apples are a crisp and delicious snack, but they tend to brown quickly after being cut. Don’t let oxidation spoil your perfect slices! With these easy tips and tricks for preventing apples from browning, you can keep your apples looking fresh and appetizing for longer, whether you’re packing a lunch, prepping a fruit platter, or baking a pie. From simple solutions like lemon juice to clever storage methods, we’ve got you covered!
- The sharper the blade, the less cellular damage it does. An apple cut with a dull or serrated knife will brown an apple more than one cut with a sharp, straight bladed knife. Avoid tools like apple wedgers, they may be convenient, but they don’t make clean cuts.
- Brush or dip sliced apples with lemon juice. Lemon, orange or even apple juice – any fruit juice containing citric acid will help slow the enzymatic reaction. (slow the chemical reaction). This method may make the apples taste a little like the juice used.
- Soaking the cut apples in a soda like ginger ale (any soda with citric acid works), will keep the apple slices looking fresh without changing or affecting the flavour.
- Soak the apple slices in salted water. Soaking apples in a mixture of ½ teaspoon per 4 cups water, for a max of 3-5min.
