How to Keep Granny Smith Apples From Turning Brown

by Jon Mohrman

With their tart flavor and crisp texture, freshly chopped or sliced Granny Smith apples go well in salads, couscous and other preparations; they're also a nutritious and delicious snack, especially drizzled with honey and sprinkled with cinnamon to balance their tartness. Once cut, apples quickly oxidize and start browning, looking generally undesirable. Fortunately, there's a quick and easy trick to prevent your Granny Smiths from turning brown.

Saved by Acidulation

"Acidulation" refers to adding an acid to something -- in this case, water. Fill a bowl with enough cold water to submerge all of your apple slices or chunks. Stir in about 1 tablespoon of lemon, lime, orange or pineapple juice per cup of water. The juice's ascorbic acid -- more familiarly known as vitamin C -- is the key to keeping the apples the right color. Soak the Granny Smith pieces, peeled or not, for 2 to 3 minutes, and then take them out and blot them dry with paper towels. Alternatively, mist all sides of the cut apple with the acidulated water using a spray bottle; don't dry the apple after misting.

About the Author

Jon Mohrman has been a writer and editor for more than seven years. He specializes in food, travel and health topics. He attended the University of Pittsburgh for English literature and San Francisco State University for creative writing.

Photo Credits

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