How Can You Keep Fresh Cut Fruit From Getting Brown

 

Fresh cut fruit can quickly turn brown due to a reaction between enzymes and oxygen in the air. To keep fresh cut fruit from getting brown, you can try the following methods:

 Lemon Juice: Lemon juice contains citric acid, which helps to slow down the oxidation process that causes browning. Squeeze some lemon juice over the cut fruit or dip the fruit in a mixture of lemon juice and water before storing it.

Vinegar: Similar to lemon juice, vinegar also contains acid that can help prevent browning. Dip the cut fruit in a mixture of one part vinegar and three parts water before storing it.

Salt Water: Soak the cut fruit in salt water (one teaspoon of salt per cup of water) for a few minutes before storing it. This can also help to prevent browning.

Honey: Honey has natural anti-browning properties. Mix a tablespoon of honey with a cup of water and dip the cut fruit in the mixture before storing it.

Ascorbic Acid: Ascorbic acid, also known as Vitamin C, can help prevent browning. You can find ascorbic acid in powder or tablet form at most grocery stores. Mix a tablespoon of the powder with a cup of water and dip the cut fruit in the mixture before storing it.

Remember to keep the cut fruit covered with plastic wrap or a lid to reduce its exposure to air. And, always store the cut fruit in the fridge until you're ready to eat it.