How to prevent peeled fruit or vegetables turning brown
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.
you will need:
- 1 pinch vitamin C
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
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...
Last modified on: February 21th 2011