How much lemon juice should you put on fruit to keep it from going brown?

A simple squeeze or two of fresh lemon juice is usually enough. This is about 1-2 teaspoons.

Here's why it works:

* Acidic Power: Lemon juice is acidic, and this acidity helps to slow down the oxidation process that causes browning.

* Vitamin C: Lemon juice is also a good source of Vitamin C, which is a natural antioxidant that can further help to prevent browning.

A few tips:

* Apply Evenly: Make sure to spread the lemon juice evenly over the cut surface of the fruit.

* Not for All Fruits: While lemon juice works well for many fruits like apples, pears, and bananas, it's not ideal for berries. Berries are more delicate and the acidity can change their flavor.

* Alternatives: If you don't have lemon juice, you can also use:

* Orange juice

* Pineapple juice

* White wine

Remember, a little lemon juice goes a long way!