We Test 3 Ways to Keep Apples from Browning—One REALLY Worked
Sliced apples make one of the best and easiest snacks for a packed lunch, or after-school snack. They're healthy. They're tasty. They're crunchy. And they keep well!
Unless they start browning, that is.
Most apple slices will eventually turn brown, though some apples brown easier than others. And while it doesn't necessarily affect the taste, it's certainly off-putting to open a lunch box and find brown, sad-looking apple slices staring back up at you.
Search "how to keep apples from turning brown"and you'll find dozens of different ideas out there, some more complicated or involved than others. We took three of the simplest, and decided to pit them against each other to find out which was the best method for keeping apples from browning.
Why Do Apples Turn Brown?
In short: they oxidize! Just like the way iron rusts when it comes into contact with oxygen. Apples aren't made of metal, of course, but the do have enzymes that will react with the oxygen, and begin to turn the fruit brown.
Generally, to keep an apple from browning you need to either lower the Ph (which means add something acid) or cover it in some way, to prevent oxygen from reaching the surface.
I decided to try three different methods for treating the sliced apples.
Salt water (1 teaspoon salt per cup of water)
honey water (1 tablespoon honey per cup of water)
lemon juice (about 1 tablespoon: enough to cover the apple slices)
I picked these three because they are all: 1. easy and fast, 2. use ingredients you probably already have on hand, and 3. sound kind of tasty.
While there are other methods, they typically seem unappetizing (vinegar, olive oil), use unusual ingredients (citric acid), or seem just... weird. (Lemon-lime soda! Who wants to open a whole can of soda every time you slice up an apple?)
These were the three I thought I might actually try.
The Results
Don't want to read all about the methodology and results? No worries! Here's the important bit: Every one of these methods worked fine for several hours, more than long enough for a lunch. But the salt water not only worked best, it also changed the taste the least. Read on to learn more.
Method One: Lemon Juice
For this method, I chopped up a medium-sized apple and then squeezed the juice from about 1/2 a lemon over it in a bowl. I tossed the apple slices around to coat, and then checked on them every hour. Periodically (every couple hours) I took a bite of a slice to test.
Results: After 8 solid hours in the air, this apple was not brown at all (as shown in the photo), and it had stayed relatively crisp. Bites of the apple tasted pleasantly lemony and tart.
Method Two: Honey Water
For this method, I chopped up a medium-sized apple and then let it sit for about 30 to 40 seconds in a mixture of 1 tablespoon honey and 1 cup water. I then rinsed them off slightly and checked on them every hour. Periodically (every couple hours) I took a bite of a slice to test.
Results: After 5 hours there was still no browning on the apple, but by hour 6 a small amount of browning began to occur. However, even after 8 hours (as shown in the photo, above) there was very little browning. While it remained crisp for 4 or 5 hours, it had begun to soften slightly. Bites of the apple tasted pleasantly sweet, with a mild honey flavor.
Method Three: Salt
For this method, I chopped up a medium-sized apple and then let it sit for about 30 to 40 seconds in a mixture of 1 teaspoon salt and 1 cup water. I then rinsed them off and checked on them every hour. Periodically (every couple hours) I took a bite of a slice to test.
Results: After 6 hours there was still no browning on the apple, but by hour 7 some browning began to occur. However, even after 8 hours (as shown in the photo, above) there was very little browning. While it remained crisp for 4 or 5 hours, it had begun to soften slightly. Bites tasted just like an untreated apple.
Final Thoughts
Though the lemon juice resisted browning the longest, I have now started using the salt method when packing my kids' lunches. It keeps the apples from browning for more than long enough, and it doesn't impart any taste on the apples themselves.
However, I'd happily recommend any of these three methods. Though the lemon juice tends to cover up the flavor of the apple, it still tastes very good (like a tart apple, such as Granny Smith) and the honey gives it a sweetness that is also very tasty. No matter which method you use, you'll win!
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