There is nothing more annoying or off-putting than a freshly cut apple that turns dark in a matter of minutes. However, there are many ways to prevent this from happening, so you can enjoy a crunchy, white apple whenever you want!
Steps
Part 1 of 2: Preventing Oxidation
Step 1. Use lemon juice
Apples turn dark due to an enzyme found in fruit that reacts with oxygen in the air. This process is known as "oxidation". Lemon juice prevents this reaction because it contains citric acid, which is an effective antioxidant. You can use freshly squeezed juice or the one sold in brick; this technique should only be used with the sweeter varieties of apples, as the lemon juice adds a tart flavor. Here are two methods you can follow:
- You can soak the apple pieces in cold water and lemon juice. You should prepare the solution respecting a ratio of 15 ml of lemon juice to 220 ml of water. You just have to let the apple soak for 3-5 minutes and then rinse it.
- You can substitute lemon juice for lime juice, as this citrus fruit also contains the citric acid needed to prevent oxidation. Pineapple juice also works.
Step 2. Try the salt
It is a natural preservative and is effective in keeping apple pieces white. To use this technique, prepare a solution by dissolving half a teaspoon of salt in a liter of cold water. Soak the sliced apples in salted water for 3-5 minutes. Remove and rinse them thoroughly in a colander or colander. The apple slices will preserve themselves from oxidation for some time.
Do not worry that the apple tastes salty: if you use a little salt, do not leave it to soak for too long and rinse it well, you will not alter the taste
Step 3. Use fizzy drinks
Those that contain citric acid are useful for preventing oxidation. Lemonades and ginger ale are quite popular for this purpose.
- Simply dip the apples into a bowl filled with your chosen soda, leave them for 3-5 minutes, and then drain. You can rinse the fruit pieces if you like, or leave them flavored!
- Seltzer water is also believed to prevent apples from changing color, so you can try it if you have any!
Step 4. Use citric and ascorbic acid
On the market, especially in Anglo-Saxon countries, there are powdered products for food use that combine these two elements. In Italy they are not very popular, but you can do a search online. They seem to be able to keep the fruit from turning dark for up to eight hours.
To use these powders you simply have to sprinkle them on the cut fruit: the doses are about half a teaspoon per 100 grams of fruit
Step 5. Blanch the apples
It is a technique that you can use to prevent apples from turning dark, because in this way you inhibit the action of the enzymes contained in the fruit that do not react with oxygen. To blanch the cut apples, put them in boiling water for about 5 minutes, then remove them and rinse them in cold water.
Remember that with this technique the texture of the fruit will become softer, so it may be less pleasant to eat plain. However, this method is very effective for those apples that you will later want to bake or integrate into a recipe
Step 6. Cover them with cling film
Another simple trick is to wrap the cut apples in cling film. In this way the fruit does not come into contact with the air, and therefore does not oxidize. Try to wrap the film as tightly as possible and avoid any parts of the pulp exposed to the air.
- This is a very useful method when you have a fruit cut in half and not in many small pieces, as it is easier to wrap.
- Remember that if air remains inside the film, the apple will begin to oxidize. When it is not possible to completely remove the air, this method is not very effective.
Step 7. Use a rubber band
It is an innovative and also simple method to prevent the apple from turning brown, although it can only be used when the fruit retains its skin and has been cut into 2-4 wedges. The technique is based on not leaving the pulp exposed to the air.
- Cut the apple into regular wedges, then reassemble the fruit like a puzzle. Wrap a rubber band around the apple so that it still looks whole.
- It is a good tip for those who want to take the apple to the office or school for lunch.
Part 2 of 2: Other Considerations
Step 1. Choose your apples carefully
Some varieties are more prone to darkening, so if you plan on cutting fruit, choose a more durable type. Studies conducted in this regard report that: "Arangeh apples tend to darken very little, Granny Smith and Golden Smoty become barely dark. Golden Delicious are somewhere in between, while Red Delicious are the ones that darken the most".
Step 2. Keep them properly
The best way to store the cut fruit (after using one of the preservation techniques explained above) is to use sealable plastic bags to close after letting out the excess air. The bags should be placed in the refrigerator until it is time to serve or eat the apples. The fruits will remain fresh and crunchy.
Step 3. Use a clean, good quality knife
If you use an old one, it could corrode due to organic acids and in turn deposit iron salts on the apple. These salts can greatly accelerate the oxidation process, making the apple darker in a short time. This is why it is important to use a clean, high-quality knife.
Step 4. Camouflage the brown parts
If it's too late and your fruit has darkened, you can try to hide it by sprinkling the apples with cinnamon. The flavor of this spice combines perfectly with that of apples, while its reddish color blends with the brown one of the fruit. Furthermore, cinnamon is itself a mild antioxidant and therefore will prevent the apple from darkening further.
Step 5. Use these techniques for other fruit as well
They are not specific to apples, and you can also use them with all fruit that tends to darken, such as bananas, pears, peaches and avocados.
Advice
- These methods do not last forever, however they are very useful for preventing apples from darkening for a few hours, especially if you want to add them to a cheese or fruit platter.
- These methods also work for potatoes. At the base there is the same mechanism.
Warnings
- Chew well to avoid the risk of choking.
- Do not eat the core of the apple.
- If you eat the seeds, don't induce vomiting. There is no need to call a doctor.
- Be careful when using knives. Try not to cut yourself.
