How do you prevent fruit from turning brown? Discover the little-known trick that will save your preparations!
You've probably experienced this problem before... You cut up fresh fruit for a nice salad, a pie, or just to enjoy it as it is, and soon afterwards, you notice that it's starting to turn brown:-( But why does fruit turn brown so quickly, and how can you avoid this inconvenience?
Find out how to preserve your fruit for as long as possible!
The mystery of fruit darkening
Fruit darkening is a natural process that occurs when fruit cells are exposed to air. This phenomenon, known as oxidation, is due to the action of enzymes, principally polyphenol oxidase (PPO). When you cut a fruit, you break its cells, releasing these enzymes. In the presence of oxygen, they transform phenolic compounds into quinones, which polymerize to form brown pigments. This process is particularly fast in certain fruits such as apples, pears, bananas and avocados.
Traditional methods, but really effective?
Before we reveal the ultimate secret, let's take a look at a few commonly used methods for slowing down this browning process. You've probably heard of lemon juice. The ascorbic acid (vitamin C) in lemon juice acts as an antioxidant, neutralizing oxygen and slowing down the action of enzymes. But let's face it, the tangy taste of lemon isn't always what you want to add to your fruit...
Then there's salt water. Soaking cut fruit in a saline solution can inhibit enzymatic activity. However, there is a risk that your fruit will have a slightly salty taste. Not ideal for a sweet fruit salad!
Some people opt for cold water to reduce exposure to air. It's simple: you immerse your fruit in ice-cold water. It works, but it's not always practical and fruit can become soggy.
The secret method with this little-known ingredient
This method relies on an ingredient you may already have in your cupboard, or which you can easily find in any supermarket: powdered citric acid!
Citric acid, a natural preservative, is extremely effective in preventing fruit oxidation. Unlike lemon juice, it doesn't add any extra flavour to fruit, making it ideal for all kinds of preparations. To use, simply dissolve a small amount of powdered citric acid in water and soak the cut fruit in this solution for a few minutes. Then drain and dry lightly before use.
