I am all about apple slices, which makes packing up a healthy fresh fruit snack a bit of a challenge since the slices tend to start browning almost as soon as I've tossed them into a zip-top bag.
Cut fruit like apples and pears brown quickly when exposed to oxygen, causing discoloration. While squeezing lemon or lime juice on the fruit is perhaps the most common way to prevent this (the acid in citrus fruits inhibits and slows the chemical reaction causing oxidization), the juice can slightly alter the taste of the fruit. You can skip that all together with this even easier method.
The Best Way to Keep Chopped Fruit from Turning Brown
The answer is cold water. Chop or slice your fruit, place it in a tight-sealing container — a Mason jar or container that has a locking lid works perfectly here — fill the container with cold water, then seal it tightly. Give the container a light shake to ensure all the pieces are covered with water, then pack the fruit away in the fridge or a lunch box. The cold water prevents oxygen from reaching the fruit's surface and browning it, while also keeping it chilled and crisp!
Have you ever done this? Or do you have a better way to keep cut fruit from browning?