Another apple question: If I slice apples for a cheese tray how long before they become brown

Joe, do you have access to Pink Lady Apples? They don't brown when cut and taste delicious! Here's

some info:
"...Chefs favor this apple for its outstanding dessert quality and the fact it resists browning when cut.
Sliced or cut apples stay white longer if put in a bowl of water with two tablespoons of lemon juice..."

Edit: I should clarify and say that I've never seen them brown after being cut, but I don't remember how long I held them - it was quite a long time, though - at least several hours, maybe overnight. I didn't even use lemon juice.

http://70.167.186.53/index.php?item=1008

 
Lemon juice definitely helps. I have heard, but not tried apple juice and there is a product

they sell in the canning aisle, called something xx "fresh". Again, have not tried, but heard it is successful; used to keep slices from turning brown for long car rides.....

Glad your catering is doing so well!!

Best,
Barb

 
Local deli dips the peeled slices in pineapple juice to keep them from browning. Don't know how

long before they will start to brown.

 
AKA Cripps Pinks is the Cultivar & Pink Lady a TM name

I am not sure but the Pink Lady apples I got at Costco were not nearly up to par with the Cripps Pinks I was getting at the grocery. But they are a delightful apple - our favorite and not nearly as expensive as the Honeycrisps that are so popular now. But they do remind us of the Honeycrisps but better.

 
Or granny smith - I make them into caramel apples, slice them, them put them on the buffet

They keep a long time - the tarter the apple, the longer it keeps. I avoid using lemon juice or anything else to 'keep fresh' because it makes the apple a little... mushy? feeling to me.

 
Worked like a charm! I followed directions--2 tsp. to 3 Tbs. water, and tossed the sliced fruit with

dribbles of the mixture. It tasted fine. Several hours later as I was cleaning up, the few remaining slices looked a little sad and wilted but they were only just starting to brown. I didn't taste at that point because I was in cleanup mode--I wish I had for scientific reasons.

It's a mixture of dextrose and ascorbic acid. I will do some research on dextrose to see if I have put the planet at risk, but I imagine it's OK. It made it possible to serve a big cheese platter with sliced apples and pears, (and three colors of grapes and some miniature whole apples) just right for the season. It went over well.

Thanks again, everyone.

 
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