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How to keep peaches from browning

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Friday, June 8, 2018 12:00:27 AM
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Na zdorovye is actually Polish an not Russian! In Russia you say Sa zdorovye. Cut fruit turns brown when oxygen reacts with enzymes in the fruit. Choosing ripe fruit without bruises prevents some browning, but not all. The Perfumed Garden The discolored fruit isn't dangerous to eat, but it is unattractive. You can slow down the browning with an acidic solution, allowing you to cut fruit ahead of serving time. The acid in lemon juice slows down the enzyme activity that causes your apples, peaches, bananas and other low-acid fruits to brown. Stir 3 tablespoons of the lemon juice into each quart of water. As you peel and cut each piece of fruit, immediately plunge it into the lemon juice mixture.Cut fruit turns brown when oxygen reacts with enzymes in the fruit. Choosing ripe fruit without bruises prevents some browning, but not all. The discolored fruit isn't dangerous to eat, but it is unattractive. You can slow down the browning with an acidic solution, allowing you to cut fruit ahead of serving time. Mix the peach juice with 1 teaspoon of lemon juice or 1/4 teaspoon of a commercial product called Fruit Fresh. Another method is to crush one tablet of Vitamin C (ascorbic acid) in a tablespoon of the peach juice, mix it with the remaining juice and toss peaches gently in the liquid.

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Air exposure causes peaches and other light-skinned fruits to discolor and become brown. The oxygen interacts with the enzymes naturally present in the fruit to cause the oxidation. Food-safe acids slow the enzyme reaction, preventing discoloration so your sliced peaches look as appetizing as they taste. Citric acid works well with peaches because it is readily available and has a mild enough flavor that it doesn't affect the taste of the fresh cut peach slices. Fill a bowl with 1 gallon of cold water.

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Brown fruit is just not appealing. Even though it might not taste any different, we eat with our eyes.

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How on the road to Freeze-up Peaches

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