Ever wondered how restaurants manage to keep fruits fresh-looking hours after they’ve been chopped? While at home, whenever you cut an apple, a pear, or even a banana, it turns brown within an hour. That’s because when a fruit is opened, its enzymes react with the oxygen and discolor it. However, you can slow down this chemical reaction with a simple kitchen trick.
Lemon juice contains citric acid which is an effective anti-oxidant. Squeeze some lemon juice on the cut pieces of fruit. You could use a pastry brush to coat each piece evenly. Not only will it keep the fruit looking fresh, it will boost its nutritional value. However, lemon is likely to affect the original flavor of the fruit. If you don’t wish for that to happen, dilute the juice with a cup of water before applying it.