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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.
71,1934.0/5 for 28 ratings
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Last modified on: February 21th 2011

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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

% 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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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: Peach and mint salad , Pear sorbet, Fruit coulis (fruit purée), Sautéed pears with custard and orange syrup , Coriander and cashew nut pesto, ... All

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