Keeping Apples from Browning
I just read a great article on preserving your cut fruit on Lifehacker.com. One of the things they discussed was how to keep your apples from turning brown when you cut them.
I have always put a little lemon juice on the apples and it has worked pretty well, but not for long term.
This article says you slice them underwater, and store them in water, until you are ready to serve. I tried it and it works like a charm. This prevents the enzymes from getting in contact with the oxygen which turns them brown.
Another helpful tip is that granny smith apples are an apple that brown less and red delicious are the fastest to brown.
Hope this was a helpful tip. I would love to hear from you any suggestions or tips!