Whether you’re cutting apple slices for school lunch or an on-the-go snack or prepping apples destined for pies and baked goods, chances are you’ve encountered the apple slices turning brown.
Why does this happen, and how can you keep apple slices from turning brown? To find the answer, we tested five popular methods (plus one control) to find the best way to keep apples from turning brown. The winning solution just might surprise you.
Why Apples Turn Brown
Once apples are sliced and exposed to oxygen, a chemical reaction called oxidation (or enzymatic browning) occurs, causing the flesh to turn brown.
How We Found the Best Way to Keep Apples from Browning
Apples Used:
I used half of a Fuji apple for each of the methods I tested and cut them into even slices.
Methodology:
For each method, I soaked/treated the apple slices for five minutes (except for the plain water and the control), then rinsed them off with tap water before storing the apples in a resealable plastic bag in the refrigerator for 8 hours.
Results:
After 8 hours, we removed the apple slices from the fridge and their plastic resealable bags, then lined up to assess appearance for level of browning. This was followed by a taste test to determine how each method affected the slices’ taste and texture.
The Worst Method: Plain Water
We added sliced apples and tap water to a sealed baggie and stored it in the refrigerator.
Results:
This method yielded the most browning and the texture was a little bit waterlogged. The apple slices were not as crisp or flavorful as other methods.
The Third-Best Method: Lemon Water
We added 1 tablespoon of freshly squeezed lemon juice to 1 cup of room temperature tap water. We soaked the apple slices in the lemon-water for 5 minutes, then rinsed the slices in a colander under cool, running tap water.
Results:
This method ranked third-best in terms of browning. The texture was still crunchy, but not as crisp or flavorful as other methods.
The Second-Best Method (Tie): Lemon Juice
We squeezed 1/2 a fresh lemon over apple slices and tossed in a bowl to evenly coat. After 5 minutes, we rinsed the lemon juice off the apple slices in a colander under cool, running tap water.
Results:
This method ranked second-best in terms of browning. The apple slices didn’t taste lemony, and retained their crisp texture and flavor. This method would be best suited for apple slices destined for baking or cooking.
The Second-Best Method (Tie): Honey Water
We mixed 1 tablespoon of honey into 1 cup of room temperature tap water. We soaked the slices in the honey-water for 5 minutes, then rinsed them in a colander under cool, running tap water.
Results:
This method worked about as well as the lemon-water method in terms of browning. The apple slices still tasted good, if a little honeyed, though they retained a little less crispness than the salt-water method that follows.
The Best Method: Salt Water
We dissolved ½ teaspoon of kosher salt in 1 cup of room temperature tap water. We soaked the apples in the salt-water solution for 5 minutes, then rinsed them in a colander under cool, running tap water.
Results:
This salt-water method yielded the best results to keep apples from turning brown. They took on the least amount of browning, and their crisp texture and full flavor remained intact, without any salt taste.