Tips to Prevent Fruits and Vegetables From Browning

Tips for Preventing Fruit from Darkening

Salt can be used to reduce the blackening of fruits. Dissolve a tablespoon of salt in a bowl of water, put the fruit in and soak for a few minutes, then remove. Avoid using too much salt to prevent the fruit from becoming too salty.

Use lime

Lime contains properties that help oxidize fruits. Dilute fresh lime juice in a ratio of one tablespoon of lime juice to one cup of water. Then, soak the fruit in the mixture for about 3-5 minutes or rub lime directly on the cut surface of the fruit.

Use honey

Add 2 tablespoons of honey to a cup of water, stir well, and soak the cut fruit for about 30 seconds. Honey contains peptide compounds that deactivate substances in the fruit, preventing the oxidation process.

Carbonated drinks

Carbonated drinks contain citric acid, which can reduce discoloration of the fruit. Mix a can of soda or ginger with a few slices, and then put the fruit in for about 5-7 minutes. Rinse the fruit or leave it to enjoy.

Use food wrap

If you don’t have time, stack the fruit on a plate and cover it tightly with food wrap. The layer of film will prevent the fruit from coming into contact with the air, limiting oxidation.

Other notes

– Use a good and clean knife to prevent fruit from darkening. Rust spots on an old knife can increase the oxidation process.

– After washing the fruit, store it in a sealed bag with a zipper and refrigerate it to keep it fresh.

– If the fruit has already darkened, sprinkle cinnamon on it. The fragrance of cinnamon enhances the taste and the red-brown color can cover up the dark color on the fruit. Cinnamon also helps prevent further darkening.

These tips will help you preserve fruit and maintain its quality. Good luck!