Prevent Fruit from Browning: Did You Know?

Did you know that, once sliced, you can prevent apples, bananas, peaches and pears from browning by lightly brushing them with juice from citrus fruit?

Fruits such as apples contain enzymes and polyphenol oxidase, which react when exposed to oxygen, therefore causing the fruit to turn brown (known as oxidation). Citrus fruit, however, contains ascorbic acid (or vitamin C) which destroys the enzymes, preventing oxidation from occurring. Though lemon juice is most commonly used for this purpose, other citrus juices such as grapefruit, lime, orange and pineapple work as well.