I've tried all the suggested ways to keep cut apples from turning brown--from squeezing lemon (orange, lime) juice on them, pouring lemon-lime soda on them, or storing them in a non-clear plastic container immediately after squeezing lemon juice on them. Nothing worked well, or at least, consistently. I got this tip from my hubby's cousin who says they use this method at her school.
How to keep cut apples from turning brown:
I gave it a try, and it worked well for me:
1) Start with fresh apples. If your apples are old, it won't turn completely brown, but it will still show a tinge of color.
2) Soak cut apples in salt water for a 3-5 minutes. Don't soak too long or apples will taste salty.
3) Rinse, drain.
4) Apples will remain a pretty color for hours!
(Note: I've read that pineapple juice also works, but I haven't tried it. I'll update my post when I do.)
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