How to Keep Apple Slices from Browning

I use 1 part lemon juice to 3 parts water. A quick bath in the lemon juice solution, drain & they're fine.

Sprite or 7-Up. Or you can buy fruit fresh in the canning section of the groceries. It is a powder that contains citric acid which is what stops the browning.

When I make fruit salad I mix cut pineapple with apples and it works

Any citrus juice will work. Try orange juice, it's sweeter.

My mother used to make a mix of lemon juice and water in a large bowl and soak slices in it to keep them from browning.

I use "Fruit Fresh" by Ball. you buy it at the grocery store. It's about $3.00 for a jar.

Sprinkle it on and it works GREAT!!!

Ice cold water & salt.

7 up, Spite or any lemon lime soda.

lemon juice sprinkled on them will keep them from browning.

I used to work in a restaurant and one of my jobs was making the fruit plates for display, and I learned this trick I still use with my kids lunches and stuff. Simply place your slices in a bowl of cold salt water. You don't need a lot of salt, just fill the bowl with water and add some salt, place your slices in and give it a little stir, than remove the slices and shake off the extra water. It has zero effect on the taste and keeps them looking fresh for hours.

I haven't tried it yet but Real Simple magazine has a tip to keep cut apples from browning... Cut the apple but keep it all together (core and all) and then put a rubberband around it to keep the fleshy insides from coming into contact with air. Kind hard to describe in words.

Slice the apple. Put it in a bowl and cover with cold water. Add a little salt to the water. Just a few shakes is enough. Stir the apple around in the water so that the salt mixes in well. Pour the water off the apple. Rinse well with cold water. It doesn't change the taste of the apple at all. It only takes a very small amount of salt. I always cut my apples at night for breakfast the next day. If I plan to use the apple for a lunchbox, I cut the apple in the morning. My son won't eat an apple if it has the slightest bit of brown on it. This works. A restaurant owner I know taught me this little trick. It also works on potatoes and sweet potatoes.

Well I'm usually just too darn lazy or too much in a hurry to use lemon juice so I've always sliced my apples pretty thin and then stuck them in the fridge until it was time to use them or take them with us for a picnic. It doesn't stop all the browning but I really haven't had too much of an issue. They still look pretty good, taste fine and aren't mushy.

I use orange juice if I have it, or the juice from a can of mandarin oranges. I just empty the juice into a baggie, put the apple slices in the baggie and move them around so all areas make contact with the juice.

To store them, take them out of that baggie and put them in a new one so they don't get soggy.

If you can get your hands on Empire apples they do not oxidize (turn brown) for some reason. They are supposedly a cross between a Macintosh and Red Delicious which sounds yucky but they are actually a very good eating apple.

I can slice them in my daughters lunch and they are not brown by lunchtime.

along with sprite and 7 up, ginger ale works also

Also, the harder the apple, the less it tends to brown. Fuji is a good red apple that doesn't brown as badly, Granny Smith for green apples. The Delicious varieties tend to be softer flesh and brown more quickly.

I didn't know about the cold salt water bath trick. I'll have to give it a try. I too don't really like the flavor lemon juice gives it.

I just recenly read somewhere to cut it for example with and apple slicer and then put it back together with a rubberband around it.

Sprite! Works great!

If you slice them and put them in a plastic bag and suck the air out right away there will be minimal browning.

slice it normal, put it back together and rubber band it so it stays. Good luck!

Hmm. Michelle's idea sounds pretty cool.

My suggestion was going to be to get a spoonful or two of frozen juice concentrate and pour that on the apples, toss them so they're coated. I keep a frozen juice concentrate my freezer - orange juice or cranberry or apple/mango (whatever!). If it affects the taste, it's a good thing! But I am normally making a fruit salad and use the juice concentrate kind of as my "glue" or "sauce" in the salad. My apples always stay nice and pretty.

Pineapple juice works great! I cut the apple, dip it in pineapple juice then put it back together.