How to Keep a Cut Apple from Turning Brown

How beautiful it can be to lay out a spread of fresh fruit at a party. It is colorful and looks delicious. At least, that is the way it looks before some of the fruits begin to brown. Then it turns into something that looks sick rather than appetizing. Solve the browning problem with this simple solution that the fruit can be soaked in before serving.

Things You'll Need

• Spray bottle, spritzer
• Water
• Anti-coloring agent, citrus fruit, salt, citric acid, Fruit Fresh

Instructions

1. Cut your fruit into bite-size serving pieces. Make the fruit easy to eat for your guests and family. Place the fruit in a large bowl, add about a 1/4 cup of any citrus juice (lime, lemon, pineapple, orange) and toss in the bowl to coat the fruit well. The juice will coat the fruit, keep the air from reaching the flesh and provide a substance that will prevent the fruit's flesh from oxidizing and turning a brown color.

2. Use a solution of about 1 teaspoon salt in a quart of water to soak the fruit in before serving. The salt will prevent the browning of fresh fruit like apples. The salty water left on the fruit may not be appealing, but you can be the judge of it.

3. Follow the directions on the side of the can of Fruit Fresh. Mix this in water, and soak the fruit in this solution before preparing the platter or bowl of fresh fruit. The Fruit Fresh is citric acid that inhibits the oxidation of fruit flesh, thus preventing the brown color appearing.

4. Prepare your fruit right before serving. If you prepare the fruit ahead of the time it will be served and store it under water or in a bowl in the refrigerator, much of the natural flavor of the fruit will leach out of the pieces and will blend with the other types of fruit. Preserve the distinct flavors of the fresh fruit by cutting as you serve, and use a spritzer of citric acid solution to keep the fruit from browning.