Have you ever toiled over a fruit salad just to have it turn brown before you have even finished making it? Fruit browning can ruin the presentation and texture of any dish that contains susceptible fruits. Many people use lemon to keep the fruit from browning and to keep it fresh and crispy for longer. The downside is that lemon changes the flavor of the dish, which can sometimes be good, but other times can have a negative impact on the flavor. Watch this video to find out a trick that will let you keep your fruit fresh for even longer, without negatively impacting the flavor!
So what is the secret? One of Nature’s most magical substances, honey! The honey that is eaten by humans is made by honey bees from the nectar of various flowers. Due to its chemical properties, it can be stored for an incredibly long time without going bad, if stored properly. There are examples of honey being preserved for centuries, and it was even used as a preservative in ancient Egypt.
Browning happens because of an enzyme called polyphenol oxidase, and the honey contains a compound that counteracts the enzyme and stops the browning. The most common fruits that are susceptible to browning include apples and pears, but the problem is not limited to fruit. Potatoes and parsnips are also prone to browning, and this trick works on them as well!
Have you found this trick to work on any other fruits or vegetables?
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