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Keeping Cut Fruit from Browning

Cutting fruit in advance saves time but also can result in unattractive, oxidized brown fruit. This is a guide about keeping cut fruit from browning.

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February 23, 2012 Flag

A cut apple that is held together with a rubberband to keep from browning.After cutting an apple, put it back together with an elastic ban. This will keep it from going brown in lunches.

By coville123 from Brockville, Ontario

January 2, 2012 Flag
0 found this helpful

How do you keep sliced apples from browning?

By Dan

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January 4, 20120 found this helpful
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I sprinkle lemon or lime juice on them. If I need to keep a bunch from turning, I put them in a zip bag and mix about 1 tablespoon lemon or lime juice with 1 tablespoon water, pour in and seal up and mix around.

There is also a product at the grocery store called Fruit Fresh. I believe it's normally with the canning products. We use it on peaches.

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January 10, 20120 found this helpful
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Sprite and other lemon/lime soda/pop works great, as well as the others mentioned.

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January 3, 20120 found this helpful

Sprinkle lemon juice on them.

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January 18, 20120 found this helpful

Keeping them out of the fridge.

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February 3, 2011 Flag
3 found this helpful

Fruit fresh made easy! Fruit-Fresh is so expensive and there is so little in the can. The main ingredient is vitamin C or ascorbic acid. I got to thinking and bought some chewable vitamin C tablets, crushed them in water, and mixed into my fruit salad. Works great and keeps the fruit from browning and tastes fine. Works wonderfully!

By karla from Eugene, OR

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May 16, 2005 Flag
0 found this helpful

When I cut fresh fruit for a salad it turns Brown. How can I keep this from happening?

Thanks for your help,
Missy from Las Vegas

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April 23, 20080 found this helpful

I heard lemon juice works

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May 5, 20080 found this helpful

Keep a fruit such as an apple or pear in a fresh fruit container and put it in the fridge. Make sure fruit is fresh or use lemon juice.

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June 23, 20080 found this helpful

Pineapple juice works just as well as lemon and tastes a lot better too.

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March 2, 20090 found this helpful

Lemon juice

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June 10, 2008 Flag
0 found this helpful

How do you keep fresh peaches from turning brown on desserts?

Esoper from Franklinton, NC

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June 11, 20080 found this helpful

I've also used this trick on fresh fruit salad. Pour a can of 7-Up over your peaches/fruit. Drain, before serving. On fruit salad, it gives it a nice sparkly flavor too.

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June 11, 20080 found this helpful

I use something called fruit fresh. You can usually find it in the aisle of your grocer where the pectin for making jams is.

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June 12, 20080 found this helpful

I learned this while serving as a demonstrator in supermarkets. Soak fruit in pineapple juice. Hope this helps!

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August 20, 20080 found this helpful

I use frozen concentrated orange juice to keep peaches from turning brown. Wash approx. 15-20 peaches, slice with the skins on for nutritional value, add one 12 oz. can frozen concentrated orange juice, mix well to thoroughly coat and place in freezer bags. The orange juice adds a delicious flavor and color to the peaches and is sure to please. One of my favorite recipes is peach cobbler: thaw a bag of peaches and add topping, nothing needs to be added to the peaches.

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February 14, 2007 Flag
0 found this helpful

Does salt water solution help to keep fruit from browning and why? Which is more effective, salt solution or acidic juices?

Rosanne from North Huntingdon, PA

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February 14, 20070 found this helpful

Good feedback on the salt water with fruit. I can't keep fruit peeled long enough for it to turn brown. You can tell that with only two people in my house not a lot of food is served homemade. I do know that potatoes will turn black looking if you don't cook then right after peeling. Thank goodness Mother taught me to put cold water over potatoes if I wasn't going to slice them right after peeling. Nothing like a dark red/brown or blackened potato to make a person want to go on a diet.

Good luck, Judith Walker , judyajudy@yahoo.com

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September 8, 20070 found this helpful

I use orange juice when cutting apples to save for later ,you just drain off the juice when you are ready to serve

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February 14, 20090 found this helpful

Well, I did a science fair project and soaked an apple in salt water for four weeks and it still turned brown, but that's a different matter. Vinegar preserves the looks, but I don't know about the taste.

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February 14, 20090 found this helpful

I'm no expert but I've always seen my mother used lime juice on ground provisions like yams, or potatoes if she is going to store them in freezer. When it comes to cooking for ex. cooking potato, bananas in boiling water a little salt will help keep the food from becoming discolored.

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December 3, 2005 Flag
1 found this helpful

Squeeze lemon juice on fruit salad and it will not brown quickly. Some grapefruit juice will work as well and will taste even better (if you like the taste of grapefruits).

By ThriftyFun

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December 3, 2005 Flag
1 found this helpful

Coat peeled apples with a little lemon juice to keep them from browning quickly. Or toss them into a basin of water with a pinch of salt in it.

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