How to Keep Sliced Fruit From Turning Brown
When it comes to sliced fruit, the best policy is to consume it as quickly as possible after slicing. But when preparing large meals or prepping ingredients hours before they're meant to be served, that isn't always possible. Fortunately, there is a common, natural ingredient that can be used to help sliced fruit maintain their appetizing color, texture and flavor. Avoid brown fruit by putting this technique to work in your kitchen. Does this Spark an idea?
Instructions
-
-
1
Use a sharp knife to slice each piece of fruit you wish to cut and serve. Melons, citrus fruit and a few other varieties won't require any special treatment after slicing; they can just be stored in airtight containers and placed in the refrigerator. For apples, pears, bananas, peaches and avocados, which all turn brown with prolonged exposure to oxygen, you should proceed to the next step.
-
2
Place the fruit slices in a series of small- or medium-sized bowls. If the recipe you're preparing calls for combining sliced fruit, don't perform this step until you're closer to serving your dishes. Leave them separated by type for now.
-
-
3
Lay a lemon on the cutting board and roll it back and forth several times while applying firm pressure with the palm of your hand. This rolling will break down the cell walls inside the fruit and release much of the juice.
-
4
Cut the lemon evenly in half with a sharp knife.
-
5
Hold the lemon halves over your fruit bowls and squeeze a generous amount of juice over each bowl. If you have a very large amount of fruit, multiple lemons may be needed.
-
6
Toss the fruit in each bowl gently to evenly distribute the juice and coat all of the slices.
-
7
Cover each bowl with a piece of plastic wrap and store them in a refrigerator until it's time to use or serve them.
-
1
Tips & Warnings
Pre-sliced fruit from grocery stores is often pre-treated with a similar procedure to keep it fresh.
Fruit that has browned slightly due to oxygen exposure may look unappetizing and may have a softer consistency, but it is still safe to eat for the next several hours after browning has set in.
