How to Use Lemon to Prevent Fruits and Vegetables from Turning Brown

Step-by-Step Guide

1. 1

   Step 1: Keep a few fresh lemons or a bottle of lemon juice on hand at all times.

   Since you may never know when you are going to need to maintain the integrity of cut fruit or vegetables for more than a few minutes.
2. 2

   Step 2: Know which fruits and vegetables will have a positive interaction with lemon.

   In some cases you could pour lemon juice all over the produce and it won’t make any difference.
   
   Have a list of which fruits and vegetables will not turn brown with lemon:
   Cut fruits include apples, pears, bananas and peaches.
   
   Cut vegetables include cauliflower, potatoes, sweet potatoes, parsnips, and artichokes. , Corrosion on the knife will accelerate browning effects so its in your best interest to select a cutting instrument that is not only extremely sharp but also 100% stainless steel. , Before cutting fruit and vegetables, have your lemon base ready to go so all you will need to do is apply the citrus to the cut fruit immediately to stop the oxidation process. , Cut first piece of fruit/vegetable and then either rub the surface with lemon or dip into saucer of lemon juice.
   
   Avoid oversaturating the fruit or vegetable to avoid having it take on a strong lemon taste (unless that is your intention). , If you are planning to integrate the fruits and/or vegetable into a dish in the future, immerse in cold water until ready to use.
3. 3

   Step 3: Choose a knife to cut the fruit and/or vegetable that is sharp and does not contain any elements of corrosion.

4. 4

   Step 4: Cut lemon in half or pour lemon juice in a saucer.

5. 5

   Step 5: Cut fruit and vegetable and apply lemon as you work.

6. 6

   Step 6: Maintain cut fruits and vegetables in the refrigerator (covered) until ready to serve.

Detailed Guide

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