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How to prevent peeled fruit or vegetables turning brown

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.

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Last modified on: February 21th 2011

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How long does it take?

PreparationStart to finish
1 min.1 min.

Step by step recipe

1 How to prevent peeled fruit or vegetables turning brown : Photo of step #1To 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...
1 min.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
00 gr0 gr0 gr
0 %0 %0 %0 %
Per 100 g
CaloriesProteins CarbohydratesFats
00 gr0 gr0 gr
0 %0 %0 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For : 0.14 €

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Source: Home made.
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More recipes?

This recipe use (among others)
Vitamin CVitamin C: You can get more informations, or check-out other recipes which use it, for example: Pesto, Pear charlotte, Avocado and smoked salmon terrine , Verrine of avocado mousse and crab, Guacamole, ... [All]

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