Protect your fresh fruit from oxidation.
Peeled fruit, whether it is a ripe apple or a fresh banana, will add a sweet taste and several different vitamins and minerals to dishes. However, once the peel is removed from the fruit the flesh will begin to turn brown. The unwanted coloring occurs when the food is exposed to air through a process called oxidation. It is possible to prevent the browning of peeled fruit safely without altering the food's taste. Follow the steps below to keep peeled fruit form turning brown.
Instructions
1. Fill a small bowl with 1/2 cup pineapple or lemon juice.
2. Dip a small paintbrush into the juice. Hold the brush over the bowl to allow any excess juice to drip off the bristles.
3. Paint a light coating of the fruit juice onto the flesh of the cut fruit. The acids in the juice will help slow down the oxidation process.
4. Serve the fruit as quickly as possible after it is cut, or wrap the fruit slices in plastic and store them in the refrigerator until served.
Tags: peeled fruit
