How To Stop Fresh Fruit from Turning Brown

The wonderful hues, the sweet scents and the refreshing crunch of fruit will be a delightful change on your palate, especially after your taste buds have grown accustomed to rather unhealthy treats such as chips, fries and candy. But while you are still young, you may want to wean yourself from such unhealthy snacks. Consuming such overly processed food will have a bad effect on your health in the long run. Regain your strength and health by consuming fruit.

Fruits are not only much healthier, but they taste better too. But much like how children are hesitant to eat broccoli and greens, people turn away from fruit when it doesn’t look appealing or as “fresh” as it should be. The browning of certain fruits such as bananas, apples and pears does not mean they are spoiled.

Fruit, especially apples, turns brown once the skin has been removed because oxidation occurs. Fruit contains polyphenol oxidase or tyrosinase that reacts to oxygen and turns brown - much like how rust is formed on a metal surface during oxidation. There are several ways to slow down the oxidation process and preserve the texture and appearance of fruit. Here’s how to stop fresh fruit from turning brown.

  • Acidity. Citrus juices are good ingredients to prevent browning. The citric juices help reduce the pH level on the surface of the fruit. Simply squeeze a lemon, lime, orange or even grapefruit into a bowl. With a spoon or brush, gently pat some juice over the fruit. You may also dip the slices of fruit in the acidic solution. Another alternative would be to dip the peeled slices in lemon-lime soda.
  • Water. Browning occurs when the tyrosinase reacts with the oxygen in the air so in order to reduce exposure, you may place the freshly peeled fruit in a bowl of water. Do not, however, let the fruit slices sit in the water for too long as it will over soak and lose much of its flavor. It would be best to peel fruits only when needed and peel them just a few minutes before serving. In the bowl of water, you may also add a squeeze of lime or place whole slices of oranges in the water. Dissolving a tablet of ascorbic acid or Vitamin C in the water will also act as an anti-browning solution. When ready to serve, place the soaked fruit on top of paper towels and pat down to dry. For apple slices, you may soak it in apple cider or apple juice.

    Soaking fruits in other juices will admittedly change the flavor of the fruit, but it will be for the better. The layered sweetness of the fruit and tartness of the lime is a winning combination your family will enjoy.

  • Preservatives. You may also use commercial products that preserve fruit. One of these products you may want to try is NatureSeal, which is a vitamin and mineral blend. This product is allergen-free and Kosher certified so it is very safe to use for your everyday meals.
  • Corroding cutlery. Avoid using rusty knives or cutlery as this can hasten the oxidation process. Do not use knives that have corrosion.

Try to include at least three servings of fruit everyday in your family’s diet as this will undoubtedly improve their health. The aforementioned tips and techniques can also be used on vegetables that brown easily (i.e. sweet potatoes). Good luck!


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