The only good browned apples are BAKED.
are, they aren’t appetizing once they’ve turned brown—which takes a grand total of about two minutes. Unfortunately, browning isn’t just unappealing, it also alters the apple’s taste and nutritional value. But why does your favorite fall fruit brown so quickly? When an apple is cut, enzymes chemically react with oxygen. The fruit quickly begins toIt's enough of a problem that thean apple that's genetically modified to not brown when sliced .
Give the slices a quick rinse in fresh water after you drain them, so your fruit won't taste salty.into one cup of water and soak your apple slices in the mixture for 30 seconds. This works because there is a compound in honey that stops the enzyme responsible for oxidation. Additionally, this is one of the methods that will not unpleasantly alter the apple's taste.If you want to take the submersion method up a notch, you can add a little bit of citrus or pineapple juice to the water.
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