167 Comments
Joanie
says:
Found you from Sheri's blog (theloopyewe.com/sheri). I'm thrilled to find a way to save sliced apples that doesn't involve spritzing them directly with lemon juice. My kids thank you too, because this will ensure that they get "cut-up" apples in their lunches, which they greatly prefer over the grab-one-and-munch method.
Thanks for the informative blog! I may even work my nerve up to canning next year.
Reply
Posted 16 years ago
Thanks for the informative blog! I may even work my nerve up to canning next year.
Monica
says:
Hi Joanie. Thanks for stopping by The Yummy Life. I'm with your kids--I like eating apple slices so much more than biting into a whole apple. The salt water soak method is the one that I use most often. I always have salt on hand and it's so easy. Every single time, I'm surprised when the slices keep so well without browning. I don't understand the science behind it, but it really works!
Reply
Posted 16 years ago
Cindy
says:
Soak the apple slices in freshly squeezed orange juice! Oh my, they will be so sweet and it's a wonderful flavor combo! No browning, no artificial sweetners or HFCS and no tart lemon taste :)
Reply
Posted 12 years ago
stephanie
says:
this is really awesome i used to be so afraid to pack apples in my kids lunch due to the fact i didnt want ppl to think it was spoiled
Great ideas thanks.
Reply
Posted 12 years ago
Great ideas thanks.
e
says:
Janel
says:
Love these tips but not one says ho how long to soak them. Please advise ASAP, I have apples (they were on sale) & I dont need all of them for my recipe. TY
Reply
Posted 11 years ago
Monica
says:
Hi Janel. It's there, you just missed it. Before the list of soaking options, it says "Soak them in one of these solutions for 5 minutes." That's also included in the printable recipe at the bottom of the post. So, 5 minutes is all it takes. :-)
Reply
Posted 11 years ago
Janel Houchens
says:
TY lol of course I didn't want to ruin them so I decided 10-15...haven't tasted them yet, hope their not salty lol
Reply
Posted 11 years ago
Crystal Edman
says:
Tearra
says:
Thanks, I was hoping someone would have posted a length of time to soak the apple slices. Even 5 years later - your post helped someone :)
Reply
Posted 7 years ago
e
says:
e
says:
Beverly Chalk
says:
Amanda Cathleen
says:
Monica I have to tell you since reading this post a year ago you've changed my apple eating life! Honestly! I had never heard of soaking cut apples in salt water or even lemon/lime soda. I use fruit fresh when I can peaches, but its awful tart. I now pack apples at least 3 times a week for my kids in their lunch boxes thanks to your tip! Thanks again!
Reply
Posted 15 years ago
Jeanne Dillon
says:
B. Taggart
says:
This is such great info! I'm packing snacks to take to my daughter's all-day track meet, and this is a great way to incorporate apples.
Reply
Posted 14 years ago
Jennifer
says:
Thank you so, so much!!! I am an AF Reservist and I have active duty orders this week, which means driving 40 minutes every morning for two weeks super early so I won't have the desire to get up even earlier and make a good breakfast. I had thought of this idea before, but I wasn't sure if the apples would stay good. I'll be preparing two weeks worth of apples! But thank you again for the info!!
Reply
Posted 14 years ago
Amy
says:
How long will they store this way, without getting mushy or turning brown? Or is that determined by the type of apple used?
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Posted 14 years ago
Monica
says:
Hi Amy. Good question. It depends on the type and freshness of the apples. If you're using apples that are in season and fairly freshly picked, they will stay fresh longer than those that have been picked and stored for a long time. I've had them keep for up to a week.
Reply
Posted 14 years ago
Tina
says:
BRP
says:
I have heard children under a certain age (2-5?) cannot have honey, FYI. Please check with a pediatrician or medical personnel before using that particular method. They probably can't eat apples, anyway! Ha!
Reply
Posted 9 years ago
Nicole
says:
It's actually under the age of one they can't have honey. My child is six and has been eating apples for a few years now.
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Posted 9 years ago
Nancy
says:
Teresa
says:
Have you tried storing the apples in a tubberware container? Or does it have to be a ziploc bag?
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Posted 14 years ago
Monica
says:
Hi Teresa. Good question. I've had better luck with plastic bags, because I can squeeze most of the air out of the bag when I close it. Oxygen is what makes the apples brown more quickly. A plastic container will work, but for a shorter period of time. Maybe a day; it depends on the particular container and the freshness of the apples.
Reply
Posted 14 years ago
Renee
says:
Quick tip!! Put a straw in the corner of the ziplock bag a suck out a lot the extra air. I've tried it it works well for me every time:)
Reply
Posted 14 years ago
Renee
says:
Oops, Put a straw in the corner of the ziplock bag and suck the extra air out of the bag and quickly zip the bag closed. Lol maybe that better directions :)
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Posted 14 years ago
Monica
says:
Hi Renee. Thanks for this great tip for a DIY vacuum sealed bag. I've used this technique in the past for other things, but it hadn't occurred to me to use it for these apple slices. Removing the air from the bag with a straw works great, and it's bound to keep the apples fresh longer since it's oxygen that causes them to brown. Thanks so much for the suggestion! :-)
Reply
Posted 14 years ago
Emily
says:
I'm catering an event and the host would like sliced caramel apples. Once treated with a citric acid solution, how long will the apples keep white sitting out at room temperature?? I can't find this answer anywhere online, so I'm hoping you can help me out with this! Thank you.
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Posted 14 years ago
Monica
says:
Hi Emily. I'm afraid I don't know the answer to your question. I've pre-soaked apple slices in salt or lemon water, held them in the fridge and then put them out at parties for 2-3 hours, but I'm not sure how much longer they could be left out. And I haven't tried using a citric acid solution. The variety and freshness of the apples you use may make a difference, too. If you have time, I'd recommend experimenting with some sliced and treated apple slices in advance--leave them out and see when they start turning brown.
Reply
Posted 14 years ago
Heather Morgan
says:
Hi, thanks for the great advice. My son's birthday party is this Sunday, and I want to put fresh apple slices out for a pumpkin dip and fresh pear slices out on a cheese tray.
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Posted 14 years ago
Linda
says:
I wish I had come across these ideas the week before last. I made an apple cake - which was delicious - but I like to get all my ingredients together before I start baking. Of course, the apples started to turn brown and did not look at all nice! I did panic slightly as I had only bought one apple for the recipe! The cake I made was delicious though!
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Posted 14 years ago
Matt
says:
I have seen someone who had apples out at a party and the bottom of the tray was covered in Pineapple juice. Kept them fresh the whole party!
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Posted 14 years ago
Tami
says:
Gerri Turner Elder
says:
I can't believe I don't have an apple slicer. Now that I know they exist, I really need one.
Reply
Posted 14 years ago
Monica
says:
Hi Gerri. This is one of those gadgets that once you have you wonder how you ever managed without it. I use mine several times a week.
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Posted 14 years ago
LouAnne
says:
It's funny, I found out how salt acts as a preservative for apple slices by accident... I love salt on apples.... the more salt the better... I always salt the slices as I eat them... well, once I cut up an apple to bring to work with me and salted the slices in the container before closing it... when I opened the container to eat the slices a few hours later, they had not turned brown at all!
Reply
Posted 14 years ago
Tammy
says:
Apple slicers are awesome! When my daughter was younger her friends would come over, anytime they wanted apples i broke it out and i always had a parent calling wanting to know where i got it. Still have it.
Reply
Posted 12 years ago
Bob
says:
The reason Sprite, 7-up and other fruit flavored soda works is that they all contain Citric Acid in them. just thought i would let you know. Have A Nice Day!!!
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Posted 14 years ago
Jennifer
says:
I noticed your apple slicer is pampered chef. Is that an older one, I don't recognize the logo. I sell pampered chef. Your advice will really come in handy. I wanted to try an rose apple bites recipe for a show and I wanted to have the apples presliced. Does the sprite really work? Do you think it will affect the apples when baked?
Reply
Posted 14 years ago
Monica
says:
Hi Jennifer. I love Pampered Chef products! Yes, I've had that apple slicer for many years. I'm guessing it's 15 years old or more. I've tried all of the methods, and Sprite works well. As long as you drain the apple slices well, I don't think it would effect your recipe. Very little of the Sprite gets absorbed--it's mainly a "surface treatment" on the apple to prevent browning.
Reply
Posted 14 years ago
Sy
says:
Great tips. I'm bringing cut fruit to a potluck today and was wondering how to keep them from browning. Thank you for sharing!
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Posted 13 years ago
Beth W.
says:
Thank you so much for this post. I love apples, but I could never take them to work for lunch. I tried the salt water soak last night, and I had wonderful fresh apples (white, not brown) for lunch today. This works like a charm! I'm taking apples for lunch everyday now.
Thanks!
Reply
Posted 13 years ago
Thanks!
Kimmi
says:
I have recently started sending a lunch or snack to daycare with my toddler. He absolutely loves apples but I have always had a problem with keeping them fresh! Your post is amazing and I am going to try it starting Monday! My question is, how long do the sliced apples stay fresh for? I like to prepare his meals at the beginning of the week so all I have to do is throw it in his (((adorable spider-man))) lunchbox in the morning and off we go!
Reply
Posted 13 years ago
Monica
says:
Hi Kimmi. It's hard to say exactly how long your apples will keep. The time can vary depending on the type and freshness of your apples. Where I live, apples are in season and the freshest in fall. I've had them keep from browning for up to a week when they're very fresh when cut. Sometimes they'll start browning after a couple of days. It can vary a lot. It helps keeping them bagged with as much air squeezed out of the bag as possible. You may just have to do a test run to see how long your apples are good.
Reply
Posted 13 years ago
Ali Barnes
says:
Yolanda
says:
we slice bananas and toss them in a bowl with strawberry glaze, works if you aren't worried about the extra sugar. my kids LOVE it!
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Posted 12 years ago
Monika Lewis
says:
Briana
says:
I am wondering if baking soda would work since it is sodium bicarbonate. Gonna try it and see. If I remember, I will follow up with the results. ;) I never knew salt would work. I cant have citric acid in my diet because of a medication.
Reply
Posted 13 years ago
barbara
says:
I so badly want to take apples and a variety of dips tailgating in 2 weeks. think i will spend that time trying out the various ways....lemon, soda, fruit fresh, etc to see which I like best and which lasts the longest. Guess it is time to replace the apple slicer.
Reply
Posted 13 years ago
Fred
says:
Like your recipes and tips Monica. To follow up on Bob's response above, citric acid brings down the acidity (pH) of the apple's surface, effectively inactivating/slowing down an enzyme called tyrosinase. Tyrosinase plays an important step in the oxidation process that converts polyphenols into melanines. Thus, non-fruit flavored sodas or plain carbonated water would be just as effective. So would vinegar, for that matter (not very appealing). On the other end of the scale you need a pH of over 10 to destroy the tyrosinase--so Barbara shouldn't have had much luck with her baking soda that comes in a little above 8.
Reply
Posted 13 years ago
Monica
says:
Hi Fred. THANK YOU so much for sharing such great information. Your explanation is very helpful.
Reply
Posted 13 years ago
angel
says:
Mary
says:
It is 2am and I am getting ready for a party tomorrow afternoon. I had
purchased a bag of apples and thought it would be the best thing to go
with the pumpkin spice dip I had made. I went on line to see if anyone knew
how to stop me from having to slice them minutes before the party, and lo
and behold there was your great suggestion. Went right in and did it and
just for my mind well being, I put them in a vacuum sealed bag..... But they
were still white after soaking them. Sometimes they are brown within 10
minutes. Thanks and now I can go to bed and rest with a smile on my face.
Reply
Posted 13 years ago
purchased a bag of apples and thought it would be the best thing to go
with the pumpkin spice dip I had made. I went on line to see if anyone knew
how to stop me from having to slice them minutes before the party, and lo
and behold there was your great suggestion. Went right in and did it and
just for my mind well being, I put them in a vacuum sealed bag..... But they
were still white after soaking them. Sometimes they are brown within 10
minutes. Thanks and now I can go to bed and rest with a smile on my face.
Monica
says:
Yay, Mary! So happy this soaking method helped you out with your party preparations. Vacuum sealing is a smart way to keep the apple slices from being exposed to air, too. Good thinking! Hope you got to sleep in a little bit. A 2 am bedtime would do me in (I'm too old for that!). :-) Have a great party.
Reply
Posted 13 years ago
Mitch Smythe
says:
if you mix 1 tsp of citric acid powder (Vitamin C powder) with 1 cup of water, and soak the apples in it, it slows the browning down as well. It also boosts the Vitamin C levels of the apple.
Iodized salt isn't good for you, even diluted, if you are using the salt method, then use Sea Salt..
to suck out the most air out of a ziplock bag, use a straw in a small corner of the bag.
Reply
Posted 13 years ago
Iodized salt isn't good for you, even diluted, if you are using the salt method, then use Sea Salt..
to suck out the most air out of a ziplock bag, use a straw in a small corner of the bag.
Monica
says:
Great tips, Mitch! Never dawned on me to use Vitamin C powder. What a good idea. I've used the straw trick--works great. Thanks for the helpful advice.
Reply
Posted 13 years ago
Mirta
says:
Ascorbic Acid = Vitamin C not citric acid. Yields better results with ascorbic acid than citric acid btw.
Reply
Posted 11 years ago
Amanda @ Burlap And Denim
says:
Renee
says:
The reason the 7-up or carbonated beverage works is because they are so high in citric acid.
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Posted 13 years ago
Karen
says:
You can also use pineapple juice or a combi of pineapple and lemon juices. Did it at the school cafeteria I worked at
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Posted 13 years ago
Kate
says:
Thank you so much for these tips! I took apples and caramel dip to a Cub Scout event last night -- was so glad the apples stayed nice thanks to your advice. I'll also be packing apple slices with my kids' lunches now. Can't believe I didn't google this years ago! Really appreciate the detail, as dribbling lemon juice on apple slices hasn't ever worked that great for me in the past.
Reply
Posted 13 years ago
Monica
says:
Hi Kate. I'm so happy to hear this is working so well for you. It's one of those little things that makes life easier. Like you, I wonder why I didn't figure this out sooner. :-)
Reply
Posted 13 years ago
Ginny Buettner
says:
i just did a peck of jonathans - i soaked in salt water. i may have used a little too much salt - i tasted one and i could taste salt on the outside but when i ate the rest of the piece it was fine. mine are for winter apple crisp so i can live with the salt. i did quick freeze them and when they were frozen - i packed them in freezer bags. i think the method you use depends on what you plan to do with the apples . they may not be very tasty if you plan on just eating them after they were soaked in salt. just my thoughts.
Reply
Posted 13 years ago
Leather Sammie
says:
Sprite ingredients are: carbonated water, sugar, citric acid, malic acid, acidity regulator (sodium gluconate), preservative (sodium benzoate), natural lemon-lime flavourings, sweetener (steviol glycosides).
IF you are a person concerned with chemicals or has chemical sensitivities, be aware that Sprite (and all other commercial sodas) contain high-fructose corn syrup (listed as simply sugar) produced with GMO corn and they also contain CHEMICAL PRESERVATIVES which will be absorbed by your cut apples. Just a note to keep people with chemical allergies safe.
Reply
Posted 13 years ago
IF you are a person concerned with chemicals or has chemical sensitivities, be aware that Sprite (and all other commercial sodas) contain high-fructose corn syrup (listed as simply sugar) produced with GMO corn and they also contain CHEMICAL PRESERVATIVES which will be absorbed by your cut apples. Just a note to keep people with chemical allergies safe.
Monica
says:
Hi Leather. Thanks so much for sharing this information. I completely agree with you. Although the Sprite works, it's not my preferred method for the very reasons you explain so well. I don't have chemical allergies (that I know of), but I do try to avoid artificial and chemical additives as much as possible. So thanks for raising this important point.
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Posted 13 years ago
Jan
says:
HFCS by itself may not be that bad - not that I promote it in any way. The thing is that apples themselves contain a lot of fructose and can--in people with fructose malabsorption (common)--cause abdominal bloating and loose stools. Pears, mangoes and honey are also high in fructose. http://www.nutrientsreview.com/carbs/monosaccharides-fructose.html
Reply
Posted 10 years ago
Julie B.
says:
I mix 1/4 cup lemon juice & 1/2 cup apple cider - toss your apple slices in the mixture - works great!
Reply
Posted 13 years ago
Monica
says:
I love that idea, Julie, and will try it TODAY. I happen to have some apple cider in my fridge. That sounds like a perfect way to enhance the apple flavor and balance the tartness of the lemon juice at the same time. Very clever. Thanks for sharing!
Reply
Posted 13 years ago
FC
says:
I have also used a chewable Vit C tablet. Crush it and add to 2 cups water then soak the slices.
Reply
Posted 13 years ago
Denise
says:
Hilights360
says:
I was curious and tried this one day and it works. Put the apples in a zip-lock bag and then flush the oxygen from the bag by filling it with nitrous from a whip cream charge. Seal the charge in the bag. It does not change the taste and the apple will not turn brown for a day or two.
Reply
Posted 13 years ago
Bob
says:
Elda
says:
Was the apple cider and lemon juice soak diluted with water? I am trying to prep apple pies a few days before Thanksgiving and looking for ways to keep apple slices fresh before baking the day of.
Reply
Posted 13 years ago
Monica
says:
Hi Elda. I didn't dilute that mixture when I tried it; however, I'll bet you can dilute it with good results (just a guess). Happy pie making! -)
Reply
Posted 13 years ago
ydelle
says:
Betty
says:
Hi Monica, how long would you recommend I soak the apples in the salt water? After soaking the apples should I allow to dry before putting them in a sandwich bag?
Thanks for your help,
Betty
Reply
Posted 13 years ago
Thanks for your help,
Betty
Monica
says:
Hi Betty. Good questions! 5-10 minutes of soak time is plenty. Then drain them (I use a collander). I lightly pat them with a paper towel to remove the surface water before bagging them; but you don't want to leave them out to dry more thoroughly. The layer of moisture they absorb on the surface is a barrier to air exposure and prevents browning.
Reply
Posted 13 years ago
Amyk
says:
Vicky T
says:
Thanks for all your tips!! I just tried the salt water and it work fabulously,thx.
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Posted 12 years ago
Sue
says:
Another "no browning" tip is to slice an apple with apple slicer but put back into apple shape and secure with a rubber band. Be sure to tell your kids not to eat the rubber band! :)
Reply
Posted 12 years ago
Just a Girl
says:
Do you know why the soda keeps apple slices from turning brown? Urgent: for science prj.
Reply
Posted 12 years ago
Abby
says:
Just a Girl
says:
Thanks! I did a science prj.
The ginger ale I used worked EXTREMELY well. It was still mostly white after 8 hours! The 1/2 cup lemon juice with equal parts water worked just as well. More info upon request.
Reply
Posted 12 years ago
The ginger ale I used worked EXTREMELY well. It was still mostly white after 8 hours! The 1/2 cup lemon juice with equal parts water worked just as well. More info upon request.
Science Fun Fair
says:
Hey, thanks so much. I am using this for a science fair project and my teacher said I needed to do research. I hope this is reliable, and it seems so.
Reply
Posted 12 years ago
JOE D-H
says:
Why don't you have a print option on your article? I can't afford to print all the pics, as it uses too much ink.
Reply
Posted 12 years ago
Debra C.
says:
I like to squeeze a fresh orange half over the apple or pear slices, use this all the time when making fresh fruit salad, then squeeze the other half into a small container of vanilla yogurt for the dressing. Or, toss the apple slices with fresh pineapple chunks-there is enough juice from pineapple to keep apples from browning.
Reply
Posted 12 years ago
Julia
says:
Making fruit salad for Thanksgiving - want to know f I can cut apples and bananas. The night before ? Without them browning ?
Reply
Posted 10 years ago
PIMA GIRL
says:
Thanks Monica! It was CORN at our house tonight!
Clean
Out
Refrigerator
Night
We have so many apples that my hubster wanted to pitch and I knew there was a way to save them for the weekend when we have the girls. I will use this tip forever!
Cheers,
Pima
Reply
Posted 12 years ago
Clean
Out
Refrigerator
Night
We have so many apples that my hubster wanted to pitch and I knew there was a way to save them for the weekend when we have the girls. I will use this tip forever!
Cheers,
Pima
Sheikh Imran
says:
Hye monica thanks for giving such a wonderful tips.
i have a question
As we i am running e - commerce business, do delivery all over the city i am keen to introduce one more product as sliced apple.
As i can see that in picture number 4, that the apple is soaked in ziplock with solution.
commercially sea salt solution will be the cheapest.
Can any thing happen if i keep the apple in salt solution for 48 hours in ziplock stored in chiller box.
kindly help me with my dough.
Reply
Posted 12 years ago
i have a question
As we i am running e - commerce business, do delivery all over the city i am keen to introduce one more product as sliced apple.
As i can see that in picture number 4, that the apple is soaked in ziplock with solution.
commercially sea salt solution will be the cheapest.
Can any thing happen if i keep the apple in salt solution for 48 hours in ziplock stored in chiller box.
kindly help me with my dough.
Monica
says:
Hi. I only soak my apples for 5 minutes, then I drain and bag them. I don't know what would happen to them if they soaked in water for 48 hours, but I'm guessing that they would get soggy and taste salty.
Reply
Posted 12 years ago
Lynne
says:
If you use he salt water method, does add sodium to your diet and or taste salty?
Reply
Posted 12 years ago
Monica
says:
Hi Lynne. I don't really have any way of measuring how much salt gets absorbed into the apples. It's not a noticeable amount as far as it tastes, but I can't really be more specific than that.
Reply
Posted 12 years ago
Cindy b
says:
Jaime
says:
Ashley
says:
Norhan
says:
Thanks a lot it sounds great idea for children at school. I'd like to communicate
Reply
Posted 12 years ago
Tammy
says:
Thank you for this tip. I, too, am more likely to reach for a healthy snack if it is all prepared and waiting for me. Since fall is coming on, there are an abundance of beautiful apples to pick from. If I could dip them in chocolate, that would be my choice, but since I am already round enough, I will refrain and be good:)
Reply
Posted 12 years ago
Monica
says:
Hi Tammy. I am right there with you! I'd eat cardboard dipped in chocolate. But, these sliced apples keeping me on a healthier path. Good for you for being good. :-)
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Posted 12 years ago
Deb
says:
Thanks to all of you for your tips! I am making glazed cinnamon apples with my preschoolers tomorrow. I was planning on getting up really early tomorrow to get the apples ready. Now I can do it tonight. I won't be half asleep trying to do it in the morning! :)
Reply
Posted 12 years ago
Monica
says:
Hi Deb. Your preschoolers are so lucky to have a teacher who is willing to get up early to prepare their apples. I'm glad this may have allowed you a little more sleep. You do important work, and you deserve all of the sleep you can get! :-)
Reply
Posted 12 years ago
Lyneve
says:
I've tried soaking them in orange juice. It worked really well and I was able to drink the OJ when I was done.
Reply
Posted 12 years ago
Elaine
says:
I am preparing apple slices for a meal later today. I've only known about the lemon juice, which I don't care for the added tartness. Thanks for all these great ideas! I also shared your article with our apple customers on our orchard's Facebook page, Entz Orchard.
Reply
Posted 12 years ago
Jeriss
says:
I just want to know what will happen if an apple will put in an open space container which is expose to air after soaking it to the above mentioned solution. Does it will turn brown after a long time? thanks.
Reply
Posted 12 years ago
Annie Moua
says:
Arigato! It means thank you in Japanese. Thanks for the tip. I like my apple to look fresh especially when I make it shap of a little bunny. For my little sibling bento lunch.
Reply
Posted 12 years ago
Andrea V.
says:
Hi! I was curious about the apple cider and lemon mixture; I believe it would be the one to keep the apple flavor the most, but I could be wrong? And another question, do you think it would work the same if I used lime instead of lemon? Thanks! :)
Reply
Posted 12 years ago
Gina
says:
Kara Kent
says:
So after draining off water you put them directly into the ziploc and seal or do you lay the slices out to dry first? If they are moist and sealed in bag do they not get moldy? Just trying to make sure I don't skip a step. Thanks!
Reply
Posted 11 years ago
Monica
says:
Good question, Kara. I drain the apples in a colander, lay them on a paper or dish towel and blot them a few times. Don't leave them out to dry--it's exposure to air that can cause them to brown more quickly. It's best if they're a bit moist (but not wet) from the soaking solution so that it continues to form a barrier from the air.
Reply
Posted 11 years ago
Trena Sommars
says:
How long should the apple slices soak in any of these mixtures before it's okay to put them in ziplock baggies?
Reply
Posted 11 years ago
Trena Sommars
says:
I just noticed someone else asked the same question and the answer was 5 minutes. I should have read through the comments first. Thanks!
Reply
Posted 11 years ago
Monica
says:
Hi Trena. I know it's easy to miss some of the details when you read through a lot of information. The 5 minute soak recommendation is both in the post and in the printable recipe at the end of the post.
Reply
Posted 11 years ago
Donna
says:
Hi, just found your site and am a newbee lol. Made the overnight oatmeal apple cinnamon recipe a few times alread and hubby and i love it. Yesterday I read your article on how to 'keep sliced apples from turning brown" so yesterday I cut 2 apples and put a bit over 2 tbs of 'lemon juice from bottle' anyway, added them to an air tight bag and this morning some are a bit brown. Should i have used a whole lemon? Thanks donna
Reply
Posted 11 years ago
John
says:
Day
says:
Can anyone speak to whether or not it would work as well to spritz with a spray bottle? Even if it is just to keep them from turning between 7 when they are cut and noon when the kids get to lunch?
Reply
Posted 11 years ago
Grow Wild My Child
says:
Good morning! I just linked to this post in my apple tips and recipes roundup this morning! www.growwildmychild.com is where you can find it. Thanks for your inspiration!
Reply
Posted 11 years ago
Melanie
says:
Thank you sooooooo much for these ideas! They are great and I can't wait to try them
Reply
Posted 11 years ago
Lillian Mccormick
says:
Be careful how long you soak them or they will be soggy this happened to me and they were for a party
Reply
Posted 11 years ago
Brenda
says:
I don't know where i ever read/heard this, or why it works, but it does. I dissolve 1/2 tsp of Cream of Tartar in a bowl of water and swish the apple slices in it, then drain. There is no taste on them and they last "forever" in a ziplock bag in the fridge and in school lunches. :-)
Reply
Posted 11 years ago
Delia Taylor
says:
I've always slice my apples or pears, wrap in a damp paper towel and put into an air tight container or ziploc bag. The fruit stays fresh and brown free all day. I've even put into the fridge and eaten the next day.
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Posted 11 years ago
Ruth
says:
I have used Fruit Fresh on sliced apples forever. My children are in their mid-20s and when they were in Kindergarten I worked their lunchroom. They would get an apple, sliced, every day, and they would eat every bite. It would break my heart to see other kids get a whole apple in their lunch, take a bite or two, and throw it in the garbage. I started asking them to put it back in their lunch bag, so their mom would know that her child was not eating their apple. A little bit of effort makes healthy food so much more appealing to children.
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Posted 10 years ago
Johnnie
says:
I work at a school i tried the cold water from the faucet and add Orange Juice to the water and my apples still turned brown. But i did not use a zipp lock bag, i used a small container that have a flap down top on it. What did I do wrong.
Reply
Posted 10 years ago
Monica
says:
Hi Johnnie. There are several possible reasons, so it's hard to say for sure. I've never tried using orange juice, so I don't know if it works as well as the other solutions I suggest in the post. If your apples were picked awhile ago and held in storage they are more likely to brown sooner after they are cut. Also, exposure to air will cause the apples to brown sooner.
Reply
Posted 10 years ago
Sherry Couey
says:
Hi Monica,
I have to make a Halloween appetizer this weekend for a party that uses sliced apples, peanut butter and mini-marshmallows. It is called "Monster Mouths" I am using Gala apples. I wanted to make these the night before but I wasn't sure how the peanut butter may affect the apples even after soaking (which I plan to experiment with the different methods you suggested before doing this.) Do you have any thoughts about this. Here is a picture at this link: https://www.pinterest.com/pin/344666177701728462/. Please let me know. Thank you.
Reply
Posted 10 years ago
I have to make a Halloween appetizer this weekend for a party that uses sliced apples, peanut butter and mini-marshmallows. It is called "Monster Mouths" I am using Gala apples. I wanted to make these the night before but I wasn't sure how the peanut butter may affect the apples even after soaking (which I plan to experiment with the different methods you suggested before doing this.) Do you have any thoughts about this. Here is a picture at this link: https://www.pinterest.com/pin/344666177701728462/. Please let me know. Thank you.
Monica
says:
Hi Sherry. What a fun treat! It's hard to know for sure if you can keep these from browning if you make them ahead. I don't think the peanut butter is a problem but am more concerned about the cut apple edges on the top and bottom. Exposure to air is the main thing that causes browning. If you can wrap them well after assembling them so that the cut surfaces don't get exposed to air or dry out, then I think they should hold up fine. If you have time to make one a day ahead and test it, and think that's your best bet.
Good luck, and have a great party!
Reply
Posted 10 years ago
Good luck, and have a great party!
Kadie Keane
says:
I like the Vitamin C option. You can purchase vitamin C in a dissolvable powder. This may be a good option if you don't want less acidic option, plus you have added vitamin C to your day.
Reply
Posted 10 years ago
Dianne Thomas Russell
says:
Soak apple slices in orange juice for a minute or so to stop them from turning brown.
Reply
Posted 10 years ago
Lisa
says:
After using the apple slicer. Reassemble the apple and bind it together with a rubber band or something. This way the air doesn't get to it and neither does it require the soaking.
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Posted 10 years ago
Jill
says:
You can also soak them in just plan apple juice and then they keep their flavor.
Reply
Posted 10 years ago
Leticia
says:
I love these tips because they're really useful so I can't wait to try them
Reply
Posted 8 years ago
Kari
says:
I use Fresh Sliced. It is a product specifically for keeping sliced fruit from browning, and definitely works. I use it all the time and absolutely love it! You can buy it online: https://freshsliced.com/
I hope this helps someone else!!
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Posted 8 years ago
I hope this helps someone else!!
Shirley
says:
Anne Merrow
says:
Chava Stark
says:
So, I messed up and left the pear slices in there overnight. Blame it on an overactive night of prepping. I don't know if that means they'll be unsafe. Does anyone know?
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Posted 8 years ago
Ellen Barner
says:
I made my first fruit platter. Used lemon juice and water to keep fruit fresh. Thank You!
Reply
Posted 5 years ago
nuna
says:
Henrre45
says:
However, for many pear trees, the pollen must come from a different pear tree's flower (called a "pollinator") or else the flowers will not be fertilised and there will be no fruit.
pearsfruit
Reply
Posted 3 years ago
pearsfruit
Lars
says:
Soaked overnight, apple slices ( 6 pies worth ) in 1/2 + gallon water with 2 quartered, squeezed organic lemons, rind and all, 1 cup of apple cider vinegar. Best damn apple pie ever, hands down !!!!
Reply
Posted 3 years ago
Let's hear what you have to say
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