Tag: Browning fruit

Within just two minutes of cutting, an apple's flesh can begin to turn brown due to oxidation. Discover how you can keep apples fresh longer after cutting them using a few simple, natural techniques right from your kitchen to preserve their crisp texture and color.

Research from sources like Healthshots and Ayurveda points out that certain fruit combinations can lead to digestive discomfort and visual decline. Knowing what fruit should not go in a fruit salad is essential for a visually appealing and delicious dish.

An estimated 30-40% of the US food supply is wasted, and oxidized fruit often contributes to this statistic out of fear of it being spoiled. The natural process of enzymatic browning, while unappealing, does not necessarily mean your apple is inedible. This article will delve into the science of oxidation, distinguish between safe browning and actual spoilage, and provide practical tips for keeping your apple slices fresh.