Lemon juice to prevent fruit from browning?

Question

I can't remember well, but is it true that you can put chopped fruits (like a slice of banana) in lemon juice so it won't brown? If not, give me some ideas to prevent browning or just any idea that's good in the kitchen for 10 pts.

Answer 1

Yes it's true and works with cut up apples, pears, peaches and nectarines. You just need very little (like half a teaspoon) with some water. Just make sure you stir the fruit so the lemon/water mix coats it. Best of all, you can't taste the lemon juice when you eat the fruit.

Answer 2

Some of the fruits that turn brown are apples, pears, peaches, and bananas. There are several techniques that can be used to prevent fruit from browning. Some of these anti-browning techniques are shown below.

Citrus Juices

Prevent browning by brushing the surface of the fruit with juice from citrus fruits, such as lemons, limes, oranges, and grapefruits. Lemon juice is often used for this purpose.

Soak in Acidulated Water

Another method is to place the fruit in water that has had lemon juice or cider vinegar added to make it acidulated. The squeezed lemon can also be cut into slices and added to help acidulate the water. Juice from other citrus fruit can also be used, such as limes, oranges and grapefruit. Use approximately 1/4 cup lemon juice to 1 quart of cold water.

The lemon juice in the water with help reduce the pH on the surface of the fruit and the water will reduce the amount of oxygen the fruit is exposed to.

Do not over soak fruit. Do not allow fruit such as apples to soak for more than 15 minutes and bananas should soak for no more than 3 to 5 minutes. Drain and pat dry before using.


Other Options:

Ascorbic acid, a commercial product, can also be added to water to create an anti-browning solution. Ascorbic acid is actually Vitamin C.
Dip the slices in lemon-lime soda.
Soak apples slices in apple juice until ready to use. The acidity in the apple juice prevents the apple slices from browning and doesn't change the flavor of the apple.

Answer 3

Yes it works. So does Fruit Fresh, an ascorbic acid (vitamin C) powder you get in the canning section of your supermarket.
If you cut potatoes up early, put in water with a slice of bread to prevent browning.
When you make scrambled eggs, use water instead of milk because the water get ingterated into the eggs making them fluffy, milk just weighs them down.
If you need buttermilk and dont have any, use a squirt of lemon juice in regular milk and let it sit five minutes.
If you make pie crust, Dont knead, just stir till dry ingredients are moistened, shape into a ball, chill for an hour. Roll out. Overworking the dough ruins the crust.
If you bake in glass dishes, reduce the oven temp by 25 degrees to prevent burning.
Dont try to make meringue or whip egg whites on humid days or in copper bowls, it wont turn out.

Answer 4

Yes. I just made an apple pie and I used 1 T of lemon juice for 7 sliced apples. It also cuts the sweetness.

Answer 5

yes, lemon juice works, or even a mild vinegar solution-it's the acid that prevents the reaction causing browning. You can buy powdered ascorbic acid in stores, called I think "Fruit Fresh" which will work too

Answer 6

Another neat thing Lemon does is, it keeps you from crying when you are cutting an onion. I once saw on Rachel Ray's show "30-Minute Meals" that she said if you rub some lemon juice on your hands before cutting a lemon, it'll keep you from tearing up while cutting the onion.

Answer 7

Yes, lemon juice works great. Banana get mushy fast though, try to add that last minute.

Answer 8

Yes, lemon juice works well. Also, 1 tsp. of salt added to a quart of water workd good too. And it doesn't make it taste salty, either.

Answer 9

pinapple juice and lemon juice are the way to go.

Answer 10

don't slice more than you plan on eating at that time.
lemon and lime juice keep guac. (avocados) from browning