Keeps cut fruit from browning

1. Citrus Juice: The acid in citrus fruits, such as lemon or orange juice, can help slow down the browning process. Dipping or brushing cut fruits with citrus juice creates a protective layer against oxidation.

2. Ascorbic Acid (Vitamin C): Crushed vitamin C tablets or powdered ascorbic acid can be dissolved in water, and the solution can be used to coat cut fruits. This helps prevent browning.

3. Honey or Agave Nectar: These natural sweeteners contain antioxidants that can help slow down browning. Dilute them with a little water and brush or drizzle over the cut fruits.

4. Saltwater Solution: Briefly soaking cut fruits in a solution of saltwater can slow down browning. Use a mild solution (1/2 teaspoon of salt per cup of water) and make sure to rinse the fruits before serving.

5. Water: Simply submerging cut fruits in cold water can delay browning. This is a temporary solution, and fruits should be dried before serving.

6. Commercial Anti-Browning Products: There are commercial products available that are specifically designed to prevent browning in cut fruits. These often contain a combination of citric acid and ascorbic acid.

7. Store in an Airtight Container: Minimize the exposure of cut fruits to air by storing them in airtight containers. This reduces the amount of oxygen that can reach the fruit and cause browning.

8. Wrap in Plastic Wrap: Directly covering cut fruits with plastic wrap can help prevent contact with air, reducing the rate of browning.

Remember that these methods may not completely eliminate browning, but they can significantly slow down the process. Additionally, the effectiveness may vary depending on the type of fruit.

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