I am taking apple slices with lemon juice to my daugther's school Monday AM. (I hope someone sees this today, Sunday!) Anyway, everytime I have ever done this you can really taste the lemon juice. Does anyone have suggestions? I have always used straight lemon juice from the bottle. Does it work better with fresh lemons? Can you dilute it? If so, how much to still keep them from turning brown? I want to have pretty, sweet apples.
Thanks
A.
Might be too late, but...
OJ works just as well as lemon, and the taste is barely noticeable.
Good luck!
A.,
I always soak my apple slices in sprite or 7-Up or even a generic of one of those sodas. This will keep the slices from turning brown. If there is any taste it is one of the sprite (which all kids like).
Enjoy!
C. J.
My mom says that the "Fuji" apples don't turn brown for hours. She normally buys those when she has to slice them in advance. They are yummy too. Avoid the Gala apples. They turn brown quickly.
I've read you can use Sprite too.
Yes, you can dilute the lemon juice to minimize the taste. I would try a few drops (maybe 5 or so?) in about a 1/4 - 1/3 cup of water. Set the apple slices in a bowl, and then pour the water over them. After you have made sure that each piece of the apple has been completely immersed in the lemon water, you can then just transfer them to a Ziploc bag, throw your extra water away, and you're ready to go!
We also use Lime Juice....does the same thing, and it tastes great, too!
I used straight lemon juice, from the bottle and didn't have a problem with the taste. I only used a few drops, that's really all it takes. I put them in a ziploc with a few drops and shook them all around. Good luck!
If you have it, try apple cider vinegar instead. Same concept, the acid keeps the apples from browning, but it's got a better flavor to it.
I have used pineapple juice in the past and it works really well and the apples are stay sweet!
Instead of lemon juice, use pineapple juice.
Hi,
I have cut lemon juice by 50%, with water, and it still worked.
P.
Use pineapple juice instead. There's still enough acidity to keep the fruit from turning brown, and a sweet taste to boot.
i've not tried this, but my mom use to use Fruit Fresh, (i believe that's the name of it). and, they still do sell it at the grocery store (saw at Kroger recently). it is basically a dry form of citric acid. and, when my mom used it, i don't recall ever having any aftertaste. however, she used more when prepping fruit prior to cooking or canning. hope this helps. L.
Hi, I use Citric Acid from a bottle I think you can buy it in the baking isle. just add a little bit and shake bag. Good luck A. J
A friend of mine uses orange juice instead of lemon. Same concept with the citric acid but it leaves an orangy taste instead of lemon. I love it! The apples are great.
My aunt dipped them in lemonaide. That worked too.
Just now read your request so I'm afraid I'm a little late. However for future reference, I use a clear carbonated beverage like Sprite, 7-UP, ginger ale, etc... to keep fruit from turning brown. It gives the fruit a sweet instead of sour taste.
Sorry this is late, but I use diet Sierra Mist for apple slices and they do not turn brown or taste like lemons! Obviously any brand of lemon-lime soda will do.
