A New Way to Cut Apples
For the longest time, most people have been cutting apples into four, six, or even eight equal parts to get smaller pieces.
This is then followed by removing the peel and seeds.
To prevent the apple slices from turning brown due to oxidation, a common practice is to soak them in a dilute salt solution or salt water with a few drops of vinegar added.
While this method is easy, memorable, and accessible, it does have a drawback. When the apple slices are removed from the soaking solution and not consumed immediately, they can still turn brown due to continued exposure to air.
Changing the Way We Cut Apples
Instead of the conventional way of cutting apples, try slicing along both sides of the apple’s cheeks, making sure not to include the core and seeds.
Place the sliced cheeks back in their original position and make another cut perpendicular to the previous one, again avoiding the core and seeds.
This results in the apple being divided into nine portions, with the center piece being the core containing the seeds. Use a string or plastic wrap to hold the apple pieces together.
By doing so, your apple slices will not turn brown even when exposed to air continuously until they are ready to be eaten.
Changing your apple-cutting habit will keep your apple slices from turning brown without the need for additional tricks. Additionally, this method is much faster.
For further reading: wikihow.com
