We often slice more fruit than we need, whether we are making a fruit salad or using them for a recipe. But unlike some other food items, leftover sliced fruit doesn’t handle time when it’s been open very well. It quickly turns brown and unappetizing, forcing us to throw it away. The main cause of fruit browning is air. When the “tissue” of the fruit gets exposed to air, the enzymes inside it oxidize and kick start a chemical reaction that results in your apple, banana, or peaches becoming brown. Luckily, there are simple tricks that you can use to slow down the process and help your fruit pieces to keep their quality longer. Check them out below.
Citrus Juice
Coating your cut fruit with lemon juice or some other citrus juice will help them stay fresh for longer. The citrus juice creates a barrier between oxygen and enzymes that slows down the oxidation and discourages the fruit from turning brown. You can also cut citrus fruit and mix them with other fruit to achieve the same effect.
Honey Water
An even better way of preventing your sliced fruit from turning brown is bathing it in honey water. Mix two tablespoons of honey with one cup of water and soak your fruit pieces in the mixture for half a minute. It works similarly to the previous method as the honey water coating prevents the oxidation of the fruit tissue. This method is especially good as you avoid altering the taste of the fruit.
