How to Keep Apples & Bananas From Browning
Ripe, delicious bananas and apples not only add flavor and color to many dishes, they are also both an excellent source of Vitamin B, Potassium and Magnesium. Once a banana or apple is peeled and cut up, it will begin to brown within minutes. This unwanted brown coloring is caused by oxidation, which is the fruit's natural reaction to air. The coloring of fresh apples and bananas is preserved with a solution found in your pantry or refrigerator.
Things You'll Need
- Sharp knife
- Paper towel
- Lemon or orange juice
- Small bowl
- Small paint brush
Instructions
-
Peel and cut the bananas and apples into the desired sized slices. Use a sharp, clean knife to create the best cuts.
-
Set the apple and banana slices onto a piece of paper towel. Place a second sheet of paper towel next to the sheet that holds the fruit slices.
-
Pour one quarter cup lemon or orange juice into a small bowl.
-
Dip a small paint brush into the juice and cover both sides of the apple and banana slices with a thin coating of the juice.
-
Set the freshly covered fruit slices onto the clean sheet of paper towel.
-
Serve the apples and bananas as desired.
Produce & Pantry
- How to Eliminate Gas When Cooking White Beans
- How Long Can You Freeze Flank Steak?
- Why ripening of a fruit is example Desirable changes?
- How to Make Animals out of Food
- How to: Smoked Jalapeno Peppers (6 Steps)
- Cold Pack Canning Vs. Water Bath or Pressure Canning
- How to Cut Scallions Lengthwise (10 Steps)
- How differed popcorn from other corn?
- Can I Use Kale Instead of Spinach?
- What causes Cat-facing in tomatoes?
Produce & Pantry
- Bakeware
- Baking Basics
- Baking Techniques
- Cooking Techniques
- Cooking Utensils
- Cookware
- Easy Recipes
- Green
- Produce & Pantry
- Spices
