Most people toss cut apples and other fruits prone to browning in lemon juice. But here's another way: Toss them in honey water. According to the folks at Cook's Illustrated, you can dilute 2 tablespoons of honey with 1 cup of water. An apple slice soaked in the solution kept bright for more than 24 hours as compared to an untreated slice which began to brown within a few minutes.
This is because browning is caused by the action of an enzyme known as polyphenol oxidase, and a peptide compound found in honey deactivates it just as the acid in lemon juice does. Even better: they found that the fruit needed only a 30 second dunk in the solution to inhibit browning for a solid 8 hours. Incidently, honey seems to work just as well at stopping browning in vegetables, such as potatoes.
Now you know.
that would taste MUCH better than the apple i bit into over thanksgiving. YUCK!
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