What is acidulated water?
How to stop apple slices going brown? Acidulated water to the rescue. A number of fruits and vegetables such as apples, avocado, artichokes and potatoes start turning brown when peeled and their flesh is exposed to air.
Contents
Some fruits and vegetables such as apples, avocados, artichokes and potatoes start turning brown when peeled, and their flesh is exposed to air.
This process of oxidization can be slowed by placing the cut pieces into acidulated water (pronounced "a-SIHD-yoo-lay-ted"). Acidulated water is simply plain water that has been made mildly acidic.
Acidulated water recipe
For every quart (liter) of plain water mix in 2 tablespoons (50 ml) of red or white vinegar, lemon juice or even wine; roughly the juice of one lemon.
Then add cut pieces of your fruit or vegetable to the acidic water to help slow down browning process significantly.
The acidulated water won't completely prevent browning indefinitely but it will significantly slow down the browning process.
When you remove the fruit or vegetable, it will resist browning for at least an hour or more.
Avocados
For avocados, it is not advisable to dunk them in water lest the flesh turns soggy.
It is easier to rub some lemon juice over the cut surfaces to prevent discoloring. Job done.
Apple slices
Sending cut apple slices with your kids for lunch in a zipper bag? Prevent browning by tossing the apples with lemon juice and then popping them into the bag.
This will prevent browning until they're ready to eat at lunch and give the apple slices a pleasant tartness that kids seem to love.
Have the answer to any of these questions? Add a comment!
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What keeps apple slices from turning brown?
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How long before apple slices turn brown?
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Comments
In the recipe for the acidulated water it calls for 2 Tablespoons (50 ml) of white or red vinegar. 2 tablespoons is actually 30 ml not 50. Which is correct?