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Want to prevent apples, bananas, and other fruits from turning brown? It only takes one ingredient!
A few months ago I brought sliced apples over to a friend’s house and they were perplexed as to how and why they hadn’t turned brown. I thought everybody knew the trick on how to prevent cut fruits like apples and bananas from turning brown, but I was wrong! As it turns out, the little trick I’ve used all along isn’t as well-known as I thought and yet it’s so easy! I cut multiple apples at a time, use this little trick, and keep them in the fridge for days! Of course, it’s best to eat certain fruits as soon as possible after cutting them, but it’s so helpful to know how to prevent fruit from turning brown.
Before I get into the explanation, I just wanted to talk for a minute about the photo shown. I wish I could say I came up with this cute idea to create palm trees and sand out of fruit, however, I didn’t. I originally found this cute idea on Pinterest (which I have a slight addiction to). Unfortunately, I couldn’t find a link back to the original poster, so this is just a shout-out to whoever came up with this that it’s the cutest thing I’ve seen in a long time! :)
If you want to make it yourself, you’ll need 2 oranges, 2 bananas, and 4-5 kiwi fruits sliced.
How to Prevent Fruit from Turning Brown
Ingredients
- sliced fruit that turns brown as it gets exposed to oxygen, like apples, bananas, and pears.
- lemon juice fresh or bottled
Instructions
- Slice fruit and squeeze lemon juice over it, no need to measure a certain amount. Toss to coat.
- Cover the fruit tightly with plastic wrap or place it in an airtight container until you are ready to eat it.
