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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.

76,4184/5 for 29 ratings

Last modified on: February 21^th 2011

You will need:

1 2 g vitamin C
Total weight: 2 grams

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Start 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 value	Proteins	Carbohydrates	Fats
0 Kcal or 0 Kj	0 gr	0 gr	0 gr
0 %	0 %	0 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
0 Kcal or 0 Kj	0 gr	0 gr	0 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).

How much will it cost?

For : 0.14 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

Vitamin 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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