Revealing the secret to peeling apples without browning

Although the taste of apples does not change when browned, many people still throw them in the trash – unintentionally creating a huge waste of food.

Surprised by 5 tips to help prevent apples from turning brown

1. Use lemon juice

After peeling the apples and cutting them into pieces, immediately drop them into a bowl of cold water with a few tablespoons of lemon juice. Soak the apples for about 2 – 3 minutes, then take them out and rinse them with clean water.

This method will help prevent the apples from turning brown because lemons contain citric acid. This is a very good substance, preventing the apple’s enzymes from reacting with oxygen in the air, causing discoloration.

2. Use salt water

Peel off the seaweed skin, cut into small pieces depending on your processing needs, then soak them in a bowl of diluted salt water for about 5 – 10 minutes. Or you can sprinkle 1 tablespoon of salt directly on the apple plate for the same effect.

Salt is a common spice, so you can easily take advantage of it. Salt has the ability to break down enzymes, so when using this method, the apple will keep its bright color for a long time, without turning dark.

However, you should only add a small amount of salt to avoid the apple becoming salty, affecting its inherent sweetness.

3. Use carbonated water

Similar to lemon, some carbonated drinks such as soda, coca, ginger beer, etc. also contain citric acid, which helps prevent oxidation so that the apple remains bright white after peeling.

You just need to soak the apple in these drinks for about 3 – 5 minutes and then take it out. The apple can absorb the color and flavor of the water used, so you need to rinse it with clean water if you want to remove that flavor.
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