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.
76,4184/5 for 29 ratings
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Last modified on: February 21th 2011

You will need:

How long does it take?

Time required for this recipe:
PreparationStart to finish
1 min.1 min.

Step by step recipe


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

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
0 Kcal or 0 Kj0 gr0 gr0 gr
0 %0 %0 %0 %
Per 100 g
Energetic valueProteins CarbohydratesFats
0 Kcal or 0 Kj0 gr0 gr0 gr
0 %0 %0 %0 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

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Source

Home made.

More recipes?

This recipe uses (among others)
Vitamin CVitamin C: You can get more informations, or check-out other recipes which use it, for example: Verrine of avocado mousse and crab, Guacamole, Coriander and cashew nut pesto, Strawberry-mint sorbet, Pesto, ... All

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