Do your apple slices always turn brown? Experts reveal the trick to keeping them fresh for longer

The saying goes, “an apple a day keeps the doctor away,” which is why it is one of the go-to staples of a bagged lunch. However, some people like to slice them up to make it easier to enjoy a midday bite of this healthy snack.

There’s only one problem though, once an apple has been cut open, it will begin to brown. This is because of an enzyme in apples that reacts to oxygen, which results in the formation of melanin, and thus browning.

Fortunately, there are ways to keep this from happening or at least slow down the process. Stella Totino at Simply Recipes recently spoke with the CEO of The Food Geek and board member of the Midwest Fruit Explorers, Veronica Tegen to get her expert advice.

Tricks for keeping sliced apples crispy white

The trick to slowing down the process of melanin formation is mitigating oxidation. Tegan said that there are three everyday natural household items that can do this, citrus juice, honey and salt.

The acidity of citrus juice from lemons, limes, or oranges change the pH level in the apple’s flesh moderating the oxidation reaction. You can make a solution, or squeeze the juice directly on the apple slices for a tartier flavor.

On the other hand, covering the apple slices in a honey solution inhibits the enzyme and creates a protective barrier, preventing oxygen from getting to the flesh.

Salt also works on the browning enzymes, by breaking them up. Of the seven methods The Kitchn tried out, the outlet found this one to be the best, without “a hint of browning after 12 hours at room temperature, and did not taste at all like salt.”

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