The moment you cut an apple into slices, discolouration begins, due to enzymes in the fruit which cause oxidative browning. Prevent discolouration by bathing the slices in a solution of ascorbic acid or citrus acid. Of the two, ascorbic acid, which is vitamin C, is the most effective way to prevent browning. Some people bathe apple slices in a solution of lemon juice and water, as lemon juice has both citrus and ascorbic acid. Yet lemon juice can alter the flavour of the apple. Before adding apple slices to the fruit salad, bathe them in an ascorbic acid solution.
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Things you need
- Measuring cup
- Measuring spoon
- Pure crystalline ascorbic acid
- Slotted spoon
Fill a bowl with one cup of cold water.
Add 3 tsp of pure crystalline ascorbic acid to the water and stir with the spoon until the ascorbic acid dissolves.
Add apple slices to the water, coating the slices with the solution by gently stirring.
Remove apple slices from the solutions after three or four minutes, using the slotted spoon.
Lay the slices on a plate, allowing the slices to drain.
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