MILLSTONE May 2018.2

FOOD & DINING

The Best Way to Prevent Apples and Pears from Browning By Lauren Kolacki Emptying your children’s lunch boxes at the end of the day and you notice they brought home their apple slices, once again. We’ve all been there. No matter what you do you cannot seem to figure out how to keep your child’s fruit from browning. What type of kid wants brown apples? Please, what adult wants brown apples? As soon as the apple is cut into or injured it is exposed to oxygen. Then enzymes in the fruit, immediately reacts with the oxygen and the cofactor, causing a discoloration of the fruit. Trial and error over a considerable amount of years have lead mothers to some tricks to keeping fruit fresh. 1. Slice the fruit in water: by doing this, the inside of the apple is never exposed to the air, therefore it stops the enzyme reaction before it even starts 2. Dip the fruit in juice: lemon juice, orange juice, even apple juice. The citric acid will slow down the reaction. Mixing the juice with cold wa- ter will prevent the fruit from tasting funny. Also, using apple juice, it is not as acidic but the fruit won’t end up tasting like lemons. 3. Soak cut fruit in soda : ginger ale or sprite work the same as the fruit juice. This technique won’t alter the taste of the fruit, just must be careful of the extra sugar! 4. Soak fruit in acid powder: In a bowl, mix fruit-fresh or citric acid powder with cold water 5. Soak fruit in salt water. 6. Use a rubber band: the newest trick moms have been using is to slice the apple then place it back together using a rubber band to hold it in place.

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The Millstone Times

May 2018