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How to Keep Apples From Browning Once They're Cut

author image Hannah Wickford
After attending Fairfield University, Hannah Wickford spent more than 15 years in market research and marketing in the consumer packaged goods industry. In 2003 she decided to shift careers and now maintains three successful food-related blogs and writes online articles, website copy and newsletters for multiple clients.
How to Keep Apples From Browning Once They're Cut
A sliced green apple on a table. Photo Credit utah778/iStock/Getty Images

There may be some truth to the saying “An apple a day keeps the doctor away.” Apples are not only flavorful, they are free of fat, cholesterol and sodium, and provide you with plenty of fiber, potassium and vitamin C. The flesh of apples begins to oxidize when air hits it, turning the fruit brown. Whether you plan to add apple chunks to a fruit salad or want to serve slices of fresh apple with a baked brie, there are steps you can take to preserve the fruit’s color.

Step 1

Mix the citrus juice or ascorbic acid in 1 cup of water. Lemon juice is preferable, as its taste helps to add tartness to the apples, but any orange or pineapple juice will work as well.

Step 2

Dip the apples slices in the juice-and-water mixture, and shake off any excess.

Step 3

Store the slices in the refrigerator in an air-tight container if not using them immediately.

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