Prevent Apples From Browning With a Quick Salt Water Soak
When sliced apples turn brown, they not only look less appetizing, but also taste and other characteristics change. Serious Eats tests show that soaking in salt water is a much better way to prevent browning when compared to other methods, such as using lemon juice.
As you can see in the photo above, the apple slice soaked for ten minutes in salt water (bottom right) retained its white color best compared to the two untreated apples to its left, the lemon slice, and its untreated control to the top left. This is after an impressive two hours.
The salt prevents the apple from oxidizing when it is cut. Add 1/2 teaspoon of salt to 1 cup of cold water. The surface of the apple will have a mild, salty flavor, but Serious Eats claims that a quick rinse under cold water will wash away any traces of salt. This tip works for pears as well.
If you are looking for a sweeter option, we have found that a honey bath is also effective in preventing browning.
The Best Way To Prevent Apples And Pears From Brown Coloring | Serious food