You may have already noticed that after cutting some fruits, they begin to darken quickly. This happens especially with fruits with clear pulp, such as e.g apple, banana, pear, peach and nectarine🇧🇷 But to prevent cut fruits from darkening, there are several tricks.
When air comes into contact with the pulp, an oxidation process takes place in the fruit🇧🇷 This way, the enzymes on that surface react with the oxygen, leaving brown spots on the food. The taste does not change and the fruit does not spoil. However, it may seem not so tasty.
THE Appearance can be a factor. when we use fruit in salads, desserts or when they are present in children’s lunchboxes. Therefore, it is important to know how to prevent fruits from turning black. And luckily, with simple tricks, you’ll be able to keep them fresh longer!
With that in mind, the Cooking Guide teaches you five simple tricks to prevent the cut fruit from turning black. It’s all very simple and can be made with things you may already have at home. Look down:
Lemon juice
To protect your homeowner card, you need to know this well-known trick. Lemon juice is the most used to prevent the appearance of spots on cut fruit, protect fruit from exposure to air with the properties of vitamin C.
You can drip a few drops of juice on the fruit, as well as sprinkle it or dip the slices into the drink. After that, it’s important to store the food, either in a plastic bag or aluminum foil, and then store everything in the refrigerator. But you must know this procedure may slightly affect the taste of the fruit🇧🇷 To avoid the taste change, don’t exaggerate with the amount of lemon juice.
Pineapple juice
You can do the same procedure using pineapple juice. The fruit has substances able to protect the clear pulps apple, banana, among other foods. And you can even reverse the look of already stained fruits back to their fresh appearance using this technique. The question of the alteration of the flavor also applies here, therefore it is necessary to moderate the quantity of drink to be used.
sparkling water
For those who didn’t like the change that juices caused in the taste of fruits, this could be a good alternative. Using sparkling mineral water has the same effectwithout affecting the taste of the food. And the procedure is the same: immerse the cut fruit in the liquid, and then consume or store in the fridge.
Vinegar
Vinegar can also be an option to keep the fruit from turning black. Choose to use diluted vinegar, forming the mixture from a few teaspoons of vinegar in a cup of water. This is best done to reduce interference with the taste of the fruit, which should still occur due to the acidity of the liquid. After preparing the solution, just dip the cut fruits into it.
Vitamin C tablets
When we explained the technique of using lemon juice to prevent the fruit from turning black, we talked about the action of vitamin C. It is responsible for preventing the action of enzymes in the pulp, coming into contact with oxygen before the compounds food. Like this, you can use an effervescent tabletalso composed of ascorbic acid, present in lemon.
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Source: Terra
Benjamin Smith is a fashion journalist and author at Gossipify, known for his coverage of the latest fashion trends and industry insights. He writes about clothing, shoes, accessories, and runway shows, providing in-depth analysis and unique perspectives. He’s respected for his ability to spot emerging designers and trends, and for providing practical fashion advice to readers.
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