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Keeping Fruit from Turning Brown

If you need to serve cut fruit nothing is more frustrating than having your beautiful creation turn brown right in from of you and more importantly your guests.  Browning fruit just doesn’t look appetizing.

I’ve tried citric acid and fresh lemon juice, but I’ve found the best anti-browning solution.  Pineapple juice!

Canned, unsweetened, not from concentrate pineapple juice. I buy the pack of little single-serve cans.

Open up a can, pour it into a shallow bowl and dip your fruit. (apples, peaches, pears, bananas, any fruit that oxidizes quickly after cutting)

You can cut bananas into segments without peeling and just dip the cut ends, and they won’t go brown!  You can even peel and slice bananas and let them sit in the bowl of juice until you are ready to use them, and they won’t be mushy.

You can even dip your finger in the juice and gently rub on an avocado.

The best part is that there is not a strong pineapple flavor!

If you don’t use the whole can you can always pour it into ice cube trays freeze it and use it later by thawing 1 or 2 cubes at a time.

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