Only minutes after slicing an apple, it turns brown and that makes it less appetizing.
Luckily, there is a method that can help you keep the apple’s color, crisp and freshness for more than 24 hours.
This method can also include pears, tomatoes and other fruits and vegetables, such as potatoes. To prevent browning, you can use lemon juice or replace it with honey water.
Here is how you can do it:
Dilute 2 tablespoons of honey in one cup of water. Slice the apple and let it soak for a few minutes.
Apples soaked in honey water don’t turn brown over 24 hours. Why? Because the browning is caused by an enzyme called polyphenol oxidase. The peptide content in honey stops it from activating the browning in the fruit.
The best news is that apples need only 30 seconds dunk in honey water to stop them from browning for a solid 8 hours.
Prepare honey water, dip your fruit in and keep it fresh and bright.