Fresh fruit

Scrimps

Grouchy said:

Trying to keep my fresh fruit consumption up, I find having pieces prepared and mixed together in a tupperware box the best idea for keeping them fresh and also hygienic and good for snacking and taking on out biking/walking etc.  But I'm struggling to keep sliced apples from browning in an unappetizing manner.  Is dipping in lemon juice the only option? though I've not tried yet, wondering if there is an easier option. Other fruits tend to keep reasonably well. 

Thanks

A level biology is coming flooding back: I think the browning is caused by an enzyme, if the browning bothers you greatly, dunking the apple in very hot water kills off most of the enzymes and will delay/stop browning

JIL

If I ever make a fruit salad, I always use a can of fruit in fruit juice. I find the juice from the can,  stops the apples browning.
Its usually a tin of mandarins or pineapples or peaches. 

Rosa_Damascena

JIL said:

If I ever make a fruit salad, I always use a can of fruit in fruit juice. I find the juice from the can,  stops the apples browning.
Its usually a tin of mandarins or pineapples or peaches. 

Tinned fruit these days is so expensive! I always think of anything in tins as being cheap vs fresh, but that's no longer the case!

JIL

Rosa_Damascena said:

JIL said:

If I ever make a fruit salad, I always use a can of fruit in fruit juice. I find the juice from the can,  stops the apples browning.
Its usually a tin of mandarins or pineapples or peaches. 

Tinned fruit these days is so expensive! I always think of anything in tins as being cheap vs fresh, but that's no longer the case!

Agree, but you have to choose wisely 75p for a big tin of pineapple from Aldi. It's the one fruit I like better than fresh. Probably because of the faff to prepare it.