When you cut open an apple, an enzyme in the flesh reacts with oxygen to turn polyphenols into melanin (the same pigment that makes you tan). Here's how to halt the process so your apples stay bright and white.
Easy Steps ....
1. Choose apples that are less prone to browning. A study found that Arangeh tend to brown the least. Granny Smith and Golden Smoty apples also showed minimal browning. Golden Delicious apples were in the middle and Red Delicious apples browned the most.
"Apple and Fruit Crusher"
2. Cut the apple underwater. This keeps the enzyme from making contact with oxygen. Keep the cut apple in the water until ready to serve.
3. Coat the exposed flesh in acid. Bringing the pH enzyme that makes the apple flesh turn brown deactivated. Here are some acids you can use:... Ascorbic acid, better known as vitamin C. Look for it in the canning section or pharmacy as powder. Apply directly or dissolved in water (1/2 tsp. per 2 1/2 cups of water).... Lemon or lime juice. It's not as effective as ascorbic acid, but it'll do in a pinch, and they're more readily available. The juice can be diluted up to 3:1. Lemon juice will have a less obvious taste than lime juice. ...
I like using Ginger Ale. Soak in ginger ale for 10 min and then eat or you can put them in a bag for a picnic.
Sodastream Ginger Ale Sodamix
4. Blanch the apples. This will denature the enzyme. Let the apple sit in boiling water for one or two minutes, then rinse with cold water. They can then be eaten, frozen, or used for apple pie.
5. Cover exposed apple flesh tightly in plastic wrap. This will work best if you have half an apple (as opposed to several pieces). Try to avoid having creases in the plastic wrap on the exposed side. This technique keeps the air away from the apple flesh to prevent the apple flesh from oxidizing.
6. Soak apple pieces in a slightly salty water solution for a few seconds. Remove and enjoy white apple pieces for a considerable time. Works well if you're adding apples to a fruit salad.
Another thing to do is to pour a tablespoon of lemon juice over the apple slice and you can either put it into the refrigerator or you can keep it at room temperature.
Tips:
These techniques will also work for potatoes. It's the same underlying mechanism.
If you use lemon juice and then rinse it off with water, it still works reasonably well and also nearly eliminates the lemony taste.
Also, the sharper the knife you use, the better.
Sprinkling apple slices with ground cinnamon (no sugar needed) adds a nice taste and helps to "disguise" any browning.
If you coat the apple with an acid, the flavor can be affected, and picky eaters might notice. Try sprinkling apples with Jello powder or Kool-aid powder. Jello adds sweetness.
Easy Steps ....
1. Choose apples that are less prone to browning. A study found that Arangeh tend to brown the least. Granny Smith and Golden Smoty apples also showed minimal browning. Golden Delicious apples were in the middle and Red Delicious apples browned the most.
"Apple and Fruit Crusher"
2. Cut the apple underwater. This keeps the enzyme from making contact with oxygen. Keep the cut apple in the water until ready to serve.
3. Coat the exposed flesh in acid. Bringing the pH enzyme that makes the apple flesh turn brown deactivated. Here are some acids you can use:... Ascorbic acid, better known as vitamin C. Look for it in the canning section or pharmacy as powder. Apply directly or dissolved in water (1/2 tsp. per 2 1/2 cups of water).... Lemon or lime juice. It's not as effective as ascorbic acid, but it'll do in a pinch, and they're more readily available. The juice can be diluted up to 3:1. Lemon juice will have a less obvious taste than lime juice. ...
I like using Ginger Ale. Soak in ginger ale for 10 min and then eat or you can put them in a bag for a picnic.
Sodastream Ginger Ale Sodamix
4. Blanch the apples. This will denature the enzyme. Let the apple sit in boiling water for one or two minutes, then rinse with cold water. They can then be eaten, frozen, or used for apple pie.
5. Cover exposed apple flesh tightly in plastic wrap. This will work best if you have half an apple (as opposed to several pieces). Try to avoid having creases in the plastic wrap on the exposed side. This technique keeps the air away from the apple flesh to prevent the apple flesh from oxidizing.
6. Soak apple pieces in a slightly salty water solution for a few seconds. Remove and enjoy white apple pieces for a considerable time. Works well if you're adding apples to a fruit salad.
Another thing to do is to pour a tablespoon of lemon juice over the apple slice and you can either put it into the refrigerator or you can keep it at room temperature.
Tips:
These techniques will also work for potatoes. It's the same underlying mechanism.If you use lemon juice and then rinse it off with water, it still works reasonably well and also nearly eliminates the lemony taste.
Also, the sharper the knife you use, the better.
Sprinkling apple slices with ground cinnamon (no sugar needed) adds a nice taste and helps to "disguise" any browning.
If you coat the apple with an acid, the flavor can be affected, and picky eaters might notice. Try sprinkling apples with Jello powder or Kool-aid powder. Jello adds sweetness.
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