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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.

117 K 4.0/5 (31 reviews)

1 min.

Easy

0.15 €

1 Ingredient

Last modified on: February 21^th 2011

You will need:

1 2 g vitamin C
Total weight: 2 grams

Change measures:

Metric

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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 €

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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

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