Coating apple slices with highly acidic juice, such as pineapple or lemon juice, helps deter browning. Apples brown when they come into contact with air and oxidize. Acidic juices slow down the oxidation process because they contain antioxidants.Continue Reading
Apples brown because they contain polyphenol oxidase enzymes. The concentrations of these enzymes vary based on the variety of apple. The age of an apple and the conditions under which it was grown also impact PPO levels.
Apples can be boiled to keep them from browning. However, doing so impacts their texture. Coating apples with sugar or syrup can also keep them from browning.Learn more about Food Storage
A Scorpion Bowl is made by mixing light and dark rum, gin, orange juice, lemon juice, pineapple juice, and grenadine in a large bowl and adding pineapple and maraschino cherries for garnish. It is typically served in Chinese or Polynesian restaurants, and is often served flaming. The Scorpion Bowl enhances the flavors of Asian and Polynesian food.Full Answer >
Make a basic apple crisp by combining sliced apples with a sprinkle of lemon juice and vanilla before placing them into a baking pan, adding a topping of brown sugar, cinnamon, butter and oats. Bake in an oven at 375 degrees Fahrenheit for 30 minutes until the apples are tender.Full Answer >
An easy vegan and gluten-free apple salad, as listed on the Vegetarian Times website, involves tossing slices of green apple and fennel bulb together with lemon juice, olive oil and chopped fennel fronds before allowing the mixture to stand for 20 minutes. Add salt and pepper for extra flavor.Full Answer >
The filling for many apple pie recipes include apples, flour, sugar, lemon juice, cinnamon, nutmeg, ginger and unsalted butter. Pie crusts are typically made of flour, salt, white sugar, vegetable shortening, butter and ice water.Full Answer >