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.
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.
70,4034.0/5 for 28 ratings
Last modified on: February 21th 2011
You will need:
- 1
2 g vitamin C - Total weight: 2 grams
Measures:
How long does it take?
Time required
| Preparation | Start to finish |
|---|---|
| 1 min. | 1 min. |
Step by step recipe
Stage 1 - 1 min.
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...
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
How much will it cost?
- For : 0.02 €
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: Pear sorbet, Avocado and smoked salmon terrine , Guacamole, Fruit coulis (fruit purée), Coriander and cashew nut pesto, ... All |
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