There are a few simple tricks you can use to keep sliced apples from turning brown. Here are the top methods for keeping apple slices fresh and preventing oxidation:
Use lemon or citrus juice
The citric acid in lemon juice inhibits the enzyme that causes browning. After slicing apples, immediately drizzle them with lemon juice or submerge them in a bowl of water mixed with lemon juice. The lemon juice will stop the oxidization process and keep the apples looking fresh.
Submerge in cold water
After slicing apples, you can place them in a bowl filled with cold water. Make sure the apple slices are fully submerged. The cold temperature slows down the oxidization process. For best results, change out the water periodically.
Use an acidic marinade
An acidic marinade can help prevent browning similarly to lemon juice. Whisk together 1 tablespoon of lemon juice, 2 tablespoons of orange juice, and 1/4 cup of water. Submerge the sliced apples in the marinade to keep them fresh.
Coat with honey
Honey is a natural antibacterial and antioxidant. After slicing apples, drizzle them with a small amount of honey or dip them directly into honey. The honey will create a protective coating and inhibit browning.
Use pineapple juice
Like lemon juice, the bromelain enzymes in pineapple juice help slow down oxidation. Place apple slices in a bowl with pineapple juice to keep them fresh for longer.
Try a salt water solution
Dissolve 1 teaspoon of salt in 1 cup of cold water. Place the apple slices in the salty water after cutting them. The salt helps draw out some of the apple’s fluids that cause browning.
Use vitamin C powder
Vitamin C is a natural anti-oxidant. Dissolve 1/4 teaspoon of vitamin C powder into 1/4 cup cold water. Drop apple slices into the solution after cutting to prevent oxidation.
Sprinkle with cinnamon
Cinnamon has anti-bacterial properties that can help slow browning. After slicing apples, sprinkle them lightly with ground cinnamon. The cinnamon will help preserve the freshness.
Dip in citrus soda
The carbonation and citric acid in lemon-lime soda can help stop browning. Briefly dipping apple slices in lemon-lime soda after cutting creates a protective barrier.
Store in an airtight container
After treating apple slices to prevent browning, store them in an airtight container in the refrigerator. Tupperware or ziplock bags work well for storing. The lack of air exposure will keep oxidation at bay.
Use antioxidant powder
Commercial anti-browning powders made from ingredients like vitamin C and citric acid can be used. Sprinkle the antioxidant powder over apple slices after cutting to stop browning.
Refrigerate apple slices
Chilled temperatures slow the rate of browning. If you’re not planning to eat apple slices right away, put them in the refrigerator to keep them fresh looking longer.
Blanch in boiling water
Blanching helps slow enzymatic browning. After slicing apples, dip them in boiling water for 1 minute, then immediately transfer to an ice bath. Pat dry before serving.
Acidulate the apples
You can acidulate apples with an ascorbic acid or citric acid solution before slicing them. This helps inhibit polyphenol oxidase, the enzyme responsible for browning.
Use a baking soda bath
A baking soda bath can draw out browning-causing agents from apple flesh. Soak apple slices in 1 quart of water mixed with 1 tablespoon baking soda for 5 minutes after cutting.
Conclusion
With a variety of simple preparation methods, you can keep sliced apples looking fresh and prevent them from turning an unappealing brown color. From lemon juice to honey treatments, these handy tricks will maintain apple slices for fruit salad, snacks, baked goods, and more. Follow these tips for browned-free apple slices any time a recipe calls for fresh cut apples.
