How to prevent peeled fruit or vegetables turning brown[final photo]
Most fruits turn brown soon after peeling due to oxydation, and this is unattractive.

To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a coulis or a sorbet for example, this is no longer sufficient.

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Nutritional information:

Whole recipe
Calories
0
0%
Proteins
0g
0%
Carbohydrates
0g
0%
Fats
0g
0%
 Per 100 g 
Calories
0
0%
Proteins
0g
0%
Carbohydrates
0g
0%
Fats
0g
0%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

 Preparation : 1 min.


Step by step recipe:

To improve this technique, it is necessary to ask a chemist, and who better than Herve THIS on the subject. He explains that it's the Vitamin C in the lemon juice which prevents the fruit from browning, and not its acidity. So to prevent fruit from browning at all it suffices to add a pinch of Vitamine C.

See the difference in the photo: Two glasses containing mashed pears and lemon juice, mixed for a sorbet 5 minutes ago.

Right-hand glass contains a pinch of vitamin C...

 [Photo of step #1]

Last modified on: January 9th 2010

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