Keep Cut Fruit From Browning With A Pantry Staple That Also Boosts The Taste - Tasting Table

"Cut fruits are a great option for anyone looking to munch on a healthy and convenient snack that won't ruin their diet. Whether you're running late for work or need to urgently pack a quick and easy lunch box for the kids, cut fruits are easy to whip out and throw into the bag - especially if you slice them up ahead of time."

"To prevent the browning, all you need is some honey and water. Take a cup full of water and swirl 2 tablespoons of honey into it. Then, submerge your cut fruits in the solution for about half a minute. The quick soak will give your cut fruits at least eight hours before they begin to brown."

"Fruits tend to turn brown due to the presence of the polyphenol oxidase enzyme in them. When the fruit is cut, this enzyme reacts with oxygen in the environment, which is what triggers the browning. Honey in itself possesses a peptide that disables the responsible enzyme, hence preventing the change in color. While there are several other ways to help prevent cut fruits from browning too quickly, such as squeezing lime juice, sprinkling citric acid, or using a mixture of water and vinegar,"

Cut fruits brown rapidly after slicing because polyphenol oxidase enzymes react with oxygen and cause discoloration. A honey-and-water soak—made by swirling two tablespoons of honey into one cup of water and submerging fruit for about 30 seconds—can delay browning for at least eight hours; longer soaks extend freshness up to a day. Honey contains a peptide that inhibits the enzyme responsible for browning. Alternatives include lime juice, citric acid, or vinegar, which can impart tart flavor. A salt-water bath (½ teaspoon kosher salt per cup of water) dipped for a few minutes and rinsed also slows browning.

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