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How to Make Cut Up Fruit Not Turn Brown

By Danielle Cort

A fresh-fruit salad is nutritious and delicious, but if left out for too long, it can turn brown. Although brown fruits are still edible, they may not look appealing, particularly if you are trying to serve fruit that you’ve prepared ahead of time at a party. Once fruits are peeled or cut, enzymes in fruit called polyphenol oxidase begin reacting with oxygen to cause oxidation. You can use one of several methods to keep your cut-up fruit tasty and visually appealing.

  1. Toss the fruit with lemon, lime, orange or grapefruit juice. For more even distribution, use a brush to brush the juice on all sides of the cut-up fruit.

  2. Add about ¼ cup of lemon juice to a quart of cold water in a bowl. Add the cut-up fruit to the water. Soak the fruit for a few minutes. For best results, add one type of fruit to the water at a time because different fruits require different soak times. For example, soak apples for no more than 15 minutes; soak bananas for no more than three to five minutes. Remove the fruit from the water and pat it dry with a clean towel.

  3. Place cut-up fruit in lemon-lime soda and soak the fruit for a few minutes. Remove the fruit and pat it dry.

  4. Crush a 500-mg vitamin C tablet and mix it with a gallon of cold water. Place the fruit in the water for a few minutes. Remove the fruit and pat dry.

  5. Tip

    Cut up the fruit pieces just before you intend to serve them for best results.

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