Prevent cut fruits from browning

When it comes to keeping fruits fresh, the issues are endless and a few of them are so regular that we desperately look for any easy and quick solution. The most common problem is the irritating issue of fruits turning brown. This happens with fruits that are rich in iron. When you cut such fruits (like apple) the internal cells are damaged; when those damaged cells are exposed to air, they react and result in the formation of an enzyme called polyphenol, causing iron oxide to form a layer. Check these easy solutions….

Use cold water:

After slicing the fruits, you expose them to oxygen, and the best way to stop the process is to soak them in cold water. Make sure that they are fully soaked, not partially.

Soak in salt water:

Soak fresh-cut fruits in salt-water solution for 3-5 minutes. To make it work, you need to add a teaspoon of white salt per quarter water.

Use fresh lemon juice:

Another interesting and easy way to prevent fruits from turning brown is to dip them in fresh lemon juice. According to food experts, fresh lemon juice contains citric acid help slows down the enzymatic reaction and fruits don’t turn brown.

Soak in ginger oil:

You can also use ginger ale or any soda with citric acid to prevent fresh-cut fruits from turning brown. Use of soda might hamper the taste of fruit, so in order to balance it; you can sprinkle some white sugar to reduce the effect.