Once apple season hits, we’re ready to hit up the nearest orchard for apple picking. While some varieties are available all year around, apple season peaks between late August and early November. During this time of year, we have a wide variety of fresh apples to choose from. For us, this also happens to coincide with baking season.
Whether snacking on apples or baking them, one thing is for sure. We’re always disappointed when that crisp inner flesh starts to turn brown. This process, triggered by oxygen exposure, is known as enzymatic browning.
Unfortunately, this enzymatic browning process does more than change the appearance of our fresh apple flesh. It also impacts flavor, aroma, and nutritional profile. So, what’s the best way to stop our apples from turning brown?
Soak In Plain Water
An easy way to keep apples from browning is to submerge those fresh slices in plain water. This process works because that inner flesh won’t have as much direct oxygen exposure. This easy approach works very well. However, it only works for about fifteen minutes.
Bottom Line: This is an ideal method to choose when using those apple slices in short order.
Soak In Lemon Water
Oftentimes, we add lemon juice to our water before soaking. So, we get that same reduction in air exposure. Citric acid within the lemon juice further lowers the pH of the water and reverses the oxidation reaction. On the downside, this approach alters the flavor of the apples and only provides modest gains over unadulterated water.
Bottom Line: Because this process alters the flavor of our apple slices, we recommend plain water over lemon water when possible. Use apple slices soaked in lemon water within a half hour.
Soak In Salt Water
We often overlook salt as an option for keeping our apple slices fresh. Found in pretty much every kitchen, table salt also interferes with oxidation. Soaking apple slices in salt water is surprisingly effective and may prevent browning for a couple of hours.
Based on recommendations from Serious Eats, we use about a half a teaspoon of salt per cup of water. Unfortunately, this approach leaves a subtle salty taste on the apple. On the upside, this salty flavor rinses right off with water.
Bottom Line: We recommend using a salt solution to keep your apples from browning when you’ll be using them within two or three hours. Rinse before use.
Looking for ways to enjoy those crisp apple slices? Bake up some apple chips, or dunk them into our sweet apple dip!
