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Using Salt to Keep Apples from Browning

Category Fruit
There are at least a couple of common methods used to keep apples and other fruit from turning brown after peeling. One is lemon juice and the other is a salt water bath. This is a guide about using salt to keep apples from browning.
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By 0 found this helpful
May 17, 2017

If you don't want your apples from browning due to oxidation, cut your apples and wash in salt water. If you don't have salt, you can squeeze a lemon into the water. Your apples will stay crispy, fresh and not brown!

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By 0 found this helpful
February 14, 2007

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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By guest (Guest Post)
February 14, 20070 found this helpful

I've never heard of using salt water. It seems that would just be another way to get more unwanted sodium into your diet. I add lemon juice to a bowl of ice water when I'm slicing apples, then I dip the slices in the lemon water and that keeps them from browning. I'm not sure why this works, but it works very well. I heard it from my mother and from several sites and books while making my own baby food. By the way, the lemon juice in no way alters the flavor of the fruit.

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February 14, 20070 found this helpful

Yes a soak in salt water helps the browning from happening, although you must rinse off the salt water. Acidid juices do not have to be rinsed off and sometimes can give your fruit a really good flavor. Chefs add lemon to a lot of things to bring out the complex flavors, next time you want to serve apples, try squeezing some grapefruit or tangerine juices over instead, the flavor profile is great!

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By guest (Guest Post)
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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By guest (Guest Post)
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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