Don't let your cut fruits turn brown! Try these simple tips to keep them fresh and appetizing.
The molecules which are trapped inside the tissue of fruits are known as enzymes. Primarily, these enzymes help fruit ripen and turn brown. When a fruit starts to break down or when a cut is made, the enzyme is released from the tissue of the fruit and exposed to air which causes the fruit to rapidly change color. This is known as enzymatic browning.
So, to prevent cut fruits, such as apples, pears, bananas, and peaches from browning is by coating them with an acidic juice such as lemon, orange, or pineapple juice. We can also use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh.
Sometimes, we can mix them with acidic fruits like oranges, tangerines, grapefruit, and other citrus fruit or pineapple. Prepare the acidic fruit first. Then, cut the other fruits, mixing them in with the acidic fruit as you prepare them.
We can also prevent it by mixing it with honey water by diluting it with 2 tablespoons of honey with 1 cup of water, mix cut fruit with the diluted honey. Wait until it is as close as possible to serving time to cut fruit. Cover and refrigerate cut fruit until ready to serve. Refrigerate peeled/cut fruits and vegetables so they are at room temperature for no longer than 2 hours, total time.