How to prevent cut fruit from turning brown

It’s not really exciting to eat food that’s not visually appealing. Psychologically, how food looks affects whether or not we’ll want to eat it. Basically we judge based on how it looks even before tasting it.

Cut fruits usually start forming brown patches and spots when left exposed and this can be off putting. Anyone might think they’ve gone bad even when they’ve just been cut an hour ago. This discoloration happens when oxygen in the air reacts with the fruits.

When you leave them bare at room temperature, they’ll automatically start oxidizing.

Good news is, there are some hacks you can use to stop them from turning brown. 

1. Put them in the fridge 

The cool environment in the fridge slows down the oxidation process preserving your fruits for a longer period of time. If you’re not planning on eating the fruits soon, put them in the freezer instead. Either way, put them in an airtight container before placing them in the fridge or freezer. Leaving them exposed will cause them to oxidize faster.

2. Sprinkle some lemon juice 

Have you ever noticed that citrus fruits can be left on the counter for hours without any trouble? That’s because of their acidic properties which prevents them from oxidizing. They are one of the best preservatives for fruits that brown quickly like avocados. Sprinkle your fruits with some lemon juice or dip them in lemon juice for a few minutes. This will help prevent browning.

3. Pineapple juice 

Many people have tested pineapple juice as a preservation method and it works. Just like lemons, pineapple is acidic in nature which prevents those brown patches from forming. You don’t need to prepare a whole bowl of pineapple juice for this. Just sprinkle some on your fruits and that’s it.

4. Dip them in a salt solution

Salt is another alternative preservation method that works. Prepare a mixture of salt and water then dip your fruits for just a few minutes. Don’t put too much salt and don’t leave them in the solution for too long because it might affect the flavor.

 5.Citric acid powder

In case you don’t have any citrus fruits, use citric acid. That acidic environment will prevent them from oxidizing. Pour some citric acid in a bowl of water and dip your fruits for five minutes.

6. Keep them in cold water

This also works but only for fruits that won’t be easily affected by the water such as apples. Pour enough cold water in a bowl and keep the fruits submerged until you’re ready to eat them. It’s even better if you place the water in the freezer for a few minutes or add ice cubes to the water before dipping the fruits.

7. Sprinkle vinegar 

Vinegar creates a protective barrier because of its acidic ph. Anything acidic does a better job at keeping cut fruits fresh. It can make the fruits taste sour so you should dilute some of it in water instead of sprinkling or dipping your fruits in concentrated vinegar.

8. Honey solution

Honey has been used for preservation since time in history. It’s no surprise that it can be used to slow down the oxidation process when dealing with cut fruits. Mix one or two spoons of honey with enough water to coat the fruits. Let them sit in the honey solution for at least 30 seconds before removing them. It works because of the peptides in the honey.

9. Soda water

This works really well because it gets the job done and it doesn’t affect the flavor in the fruits. Soak them in a bowl of soda water for at least three minutes before removing them. It’s one of the best preservation methods.?