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.