Why Do Apples Turn Brown?
When an apple is sliced, oxygen reacts with enzymes in the fruit. This process, called oxidation, turns the flesh brown. While it doesn’t affect safety, it does affect taste and appearance.
The Secret Solution: Salt Water
After testing several methods, one stood out as the best: soaking apple slices in a light saltwater solution. Don’t worry—your apples won’t taste salty!
How It Works
- Mix 1/2 teaspoon of kosher salt into 1 cup of room-temperature water.
- Submerge apple slices in the solution for 5 minutes.
- Rinse well under running tap water.
- Drain and store in a sealed container or bag until ready to eat.
This method keeps apples fresh and bright for up to 12 hours at room temperature, and even longer in the fridge.
Other Methods Tested
Lemon Water
Soaking in lemon water delayed browning for about 2 hours. The taste was slightly tart and not as effective as salt water.
Lemon Juice
Fresh lemon juice prevented browning for about 7 hours, but it left a citrus flavor on the slices.
Citric Acid
Kept apples fresh for up to 12 hours, but made them overly tart—even after rinsing. Best only for cooking or baking.
Lemon-Lime Soda
Worked better than lemon water, lasting up to 6 hours. However, soda adds sugar and isn’t worth buying just for apples.
Plain Water
Storing apples in plain water worked for a short time (4–6 hours), but browning started sooner than with other methods.
Honey Water
Soaking in honey water worked very well—apples stayed fresh for up to 12 hours. The downside? Honey is more expensive than salt.
Why Salt Water Wins
Salt water is the most affordable, simple, and effective method. It prevents browning for hours, keeps the apples crisp, and doesn’t leave any taste behind after rinsing.
Step-by-Step: How to Keep Apples from Browning
- Mix 1/2 teaspoon of kosher salt with 1 cup of water.
- Slice apples into wedges or thin slices.
- Soak them in the salt solution for 5 minutes.
- Rinse under cold tap water.
- Store in a sealed bag or container until use.
Quick Tips
- For lunchboxes, prep apples in the morning and store them in a reusable bag.
- For baking, lemon juice or citric acid can also work since flavor changes won’t matter.
- If you only need apples for a couple of hours, plain water is the fastest fix.
Final Thoughts
Browning apples don’t have to ruin your snack or recipe. While methods like lemon juice, honey, or soda work, salt water is the clear winner. It’s easy, cheap, and keeps apples fresh without altering their taste. Next time you slice apples for your family, give this trick a try—you’ll be amazed at the results.