No More Brown Apple Slices
There's no puzzle about what is the best treat for your sweet tooth: real fruit! But getting kids to choose fruit over the myriad other sweet temptations
can be tricky. Here's a sneaky way to make an apple fun, and keep it
fresh in a lunch box to boot!
Apples turn brown when they are cut because the enzymes and iron phenols in the fruit oxidize when exposed to air, basically causing the surface of the fruit to "rust." It's a protective mechanism against pests and pathogens, but doesn't really change the taste of the fruit. It's not very pleasing however, and while immersing the fruit (potatoes, bananas and pears, to name a few, are also prone to this "enzymatic bruising") in water or lemon will retard the effect, they can also make the fruit less pleasant to eat. To avoid brown apple slices try this simple trick:
take a clean apple
make a cut straight across, next to the core
make the same cut
on each side
of the apple
the pieces will look like this
gather them back up to reform the apple
secure with a rubber band
or, do the same thing after using an apple slicer
Voila!! No more oxidation...
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