1,509 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

How to prevent peeled fruit or vegetables turning brown

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.

124 K 4.0/5 (31 reviews)

1 min.

Easy

0.15 €

1 Ingredient

Last modified on: February 21^th 2011

For this recipe: I want to make it (548×) I made it (536×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

You will need:

1 2 g vitamin C
Total weight: 2 grams

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 min.

Step by step recipe

Stage 1 - 1 min.

How to prevent peeled fruit or vegetables turning brown

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...

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	0	0	0	0	0 RDI: 0 %
Per 100 g	0	0	0	0	0 RDI: 0 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

How much will it cost?

For : 0.15 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Vitamin C

Like these other recipes: Avocado mousse with sorrel, Beet leaf pesto, Avocado and smoked salmon terrine , Mint and pea pesto, Strawberry-mint sorbet, ... See them all 22

Other recipes you may also like

Small cheese and bacon rolls

These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
September 7^th 2018364 K5 1 hour 25 min.

Preserved tomatoes

Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
February 21^th 2011349 K4.8 5 hours 6 min.

Salt cod brandade

"Brandade de morue" is a classic of French bistro cuisine, especially in the south. It is a puréed mixture of salt cod and olive oil with (or sometimes without) potatoes. Here is a simplified version.
March 2^nd 201497 K4 1 hour 35 min.

Windfall apple jelly

This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly...
August 19^th 2021177 K5 60 min.

Red cabage salad with toasted almonds

This salad has a lovely crunch to it: not just the red cabbage, but also from thinly sliced radishes and toasted almonds.
May 26^th 201948 K5 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.