How to stop apples from turning brown… kitchen helper
Everyone loves apples. But they do tend to turn brown once they’re cut, which gives them an unappetising appearance, especially if you want to put them in a lunchbox. There are a few tips to stop this from happening. And one apple variety which is naturally resistant to browning. Want to know more?
Browning is a natural process of oxidisation which occurs when white-fleshed fruit and vegetables are sliced. Apples, pears, quinces, celeriac and potatoes all suffer from it and it can spoil the look of your dish when it happens.
To stop browning you can:
- Squeeze lemon juice over the fruit or vegetable and toss; or
- Place the fruit or vegetables in an acidulated bath as soon as you cut them - which is a bowl of water, with the juice of half a lemon squeezed in. Then go on to use them as you wish in your recipe.
Finally, in the case of apples, you can avoid this problem altogether by buying envyTM apples. Although a super sweet apple, they naturally contain higher levels of ascorbic acid (otherwise known as vitamin C) which slows the oxidisation process. Your apple slices will stay white for many more hours than most other apple varieties.
