How to Stop the Browning with Citric Acid
Crisp, sweet apple slices are a great healthy snack to have on hand. But how do you prevent them from turning brown? Without lemon juice? Chef Katie Simmons shows you how Citric Acid prevents browning, without affecting the flavor. Watch to learn the ratio for using this handy ingredient.
Using Citric Acid
Why Citric Acid?
Citric acid is a natural preservative, used for centuries to prevent oxidation. Unlike lemon juice, vinegar, or most other acids, citric acid has a neutral flavor so it won't affect the taste of the apples. This is especially important for kids, as they can sometimes be sensitive to tart lemon juice.
Plus, you can easily store citric acid right by your baking ingredients, and you don't need to worry about having lemons on hand.
Favorite Recipes to Enjoy Apples:
More Healthy Fruits to Try:
More Apple Love and Learning:
100's of Apple Varieties, from A to Z on OrangePippin.com
Why Your Supermarket Only Sells 5 Varieties of Apples, in Mother Jones
Does 'An Apple A Day' Really Work? article from Thrive of North Shore University Health System
About the Author:
Chef Katie Simmons
Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 13 years experience in the fitness industry, and a blogger for Kuli Kuli Foods. For fun, she loves to travel, with her most recent travel involving 10 days of hiking in the Patagonia of Argentina and Chile.