Keeping Apples Away from Being Brown After Cut

Many people use a little lemon or citrus to keep sliced fruit such as apples or pears browning, but it is a mixture of honey and water is much better and keeps its fresh fruit longer. This video from our friends at Test Kitchen US explains why, and notes that this trick works in vegetables as well.

The tip is quite simple dip your apples, pears or other fruit that you do not want to brown for 30 seconds in a mixture of 2 tablespoons of honey and 1 cup water. Its fruit will stay fresh and bright for up to 8 hours, ideal if you need to cut now and serve later. The video above explains why and how the process works, but ATK tested with an apple and an untreated apple soak for a few minutes in water with honey and apple was clear hardened for more than 24 hours path you probably need if slicing fruit for part or packaging of fruit in a bowl for lunch or a snack road.

If you are curious about the science behind it, there is a peptide compound in honey that activation of polyphenol oxidase stops when exposed to air, or the enzyme responsible for oxidation processes in fleshy fruits and vegetables such as apples, pears and potatoes. I give it a try yourself, it works fine.

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