Cut fruits have the tendency to turn brown. To prevent this we try different kitchen hacks. From storing in the air-tight food bags to dipping them in lemon juice, we have mentioned here different tips to prevent fruits from browning. Read on.
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Almost everyone enjoys a refreshing bowl of fruit salad. Not only is it packed with essential nutrients, but it also keeps us feeling satisfied for a significant period of time. However, it’s disappointing when the cut fruits start to turn brown. Certain fruits like bananas, apples, guavas, pears, and others have a tendency to oxidise and lose their appealing appearance when left exposed for a while.
This happens for a scientific reason. The cut fruits, when exposed to air, react with the enzymes present in the tissues of the fruits. Notably, these enzymes help fruits ripen. The whole phenomenon of the enzyme reaction is called enzymatic browning. During this phenomenon, the oxygen from the air reacts with polyphenols. If something else is allowed to react with oxygen, enzymatic browning won’t occur.
However, now the question arises: how to prevent these fruits from turning brown? We have collected several options to prevent the fruits from turning brown. You do not need any extraordinary methods, but some homely tips can prevent your cut fruits from turning brown. Take a look:
1. Store In Air-tight Food Bags
You can store the cut fruits in air-tight food bags. This prevents the air from reacting with the enzymes of the fruits and, thus, prevents the fruits from turning brown.
2. Soak The Fruits In Ginger Ale
Citric acid works wonders to prevent the fruits from turning brown as it lowers the pH. Citric acid works as an antioxidant, which, when reacted with oxygen, prevents enzymatic browning.
3. Immerse Fruits In Salt Water
Salt, or sodium chloride, is known to help prevent the process of oxidation by pulling away water from the fruit, thus exposing it to less oxygen. Take a bowl full of water and add ½-a-teaspoon of salt to it. Dip the cut fruits into it and keep them there for at least two minutes. Later, rinse them in clear water. This will not make the fruits salty.
4. Add Lemon Juice
The citric acid in lemon juice prevents enzymatic browning and does not allow the oxidation of the cut fruits. Take 1 tablespoon of lemon juice in a little water. Soak the slices of fruit for two minutes. Pineapple or orange juice can work as an excellent alternative to lemon juice.
5. Dip Them In Honey Water
You can dilute 2 tablespoons of honey in slightly warm water and bathe the cut fruits for 30 seconds. The antioxidant property in honey prevents the process of oxidation and prevents the fruits from turning brown.