How to Stop Cut Fruits from Turning Brown

You cut an apple, a pear, or a banana, walk away for 20 minutes, and come back to find it already turning brown and unappetising.

That browning is called enzymatic oxidation – the moment a fruit is cut and its flesh is exposed to oxygen in the air, a chemical reaction begins that changes its colour and starts breaking down its texture.

The standard advice is to squeeze lemon juice on the cut fruit, which works – but it also makes the fruit wet, changes the flavour slightly, and requires squeezing and dripping lemon all over everything.

A cleaner and more precise approach is to simply run the cut side of a lemon along the blade of your knife before you make your cuts.

The thin coat of lemon juice that transfers onto the knife then gets applied directly to every new cut surface as you slice.

The citric acid from the lemon neutralises the oxidation reaction at the surface before it can fully start.

Your fruit stays visually fresh and appetising for hours longer with no mess, no soaking, and no citrus flavour overwhelming the fruit itself.

Source: Fruit IQ