Have you ever cut an apple for salad or dessert and let it sit, only to find it browning away within minutes? Many of us have had this tryst with apples, but there’s a way to slow the process down.
When an apple is cut or bruised, the cells of the cut surface undergo rapid oxidization, causing it to brown. Although the fruit is still editable, the browning often messes with the presentation and texture, making it undesirable in certain recipes. No one would like to serve up a waldorf salad with rusty-looking apples, would they?
A common practice to combat this situation is to rub some lemon juice on apples to keep them fresh and crisp. However, lemon has a very distinct flavor which can affect the flavor of your dish as well. So, what exactly do you do to keep apples from browning?
The secret lies in an ingredient that is absolutely natural and delicious—honey. This nutritious ingredient can prevent apples from changing their color and texture.
How To Use Honey On Apples To Keep Them From Browning:
- Add 2tbsp honey to 1 cup of water.
- Slice the apple and place it in a bowl.
- Pour the honey water over the slices, and allow them to soak for a few minutes.
- Remove them, and use as required.
- Compared to regular apples, these honey-soaked apples can stay fresh and crisp for up to 24 hours.
How This Works:
Apples begin to change color because of an enzyme called polyphenol oxidase. Honey contains a compound that counteracts this enzyme, thus preventing it from oxidizing.
Just like apples, other fruits and veggies such as pears, potatoes and parsnip are prone to browning too. Go ahead and apply the honey trick on them; it should work.
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Quick Fix For Browning Fruits: Lemon Juice