Last March, I posted about how to keep fresh produce fresher longer.  None of us want to waste our money and have produce go bad before we get a chance to eat it. If you can, go back and check it out, and read the comments, they were full of tips on keeping produce fresh.

keep apples fresh, Fresh Apples, Joyful HomemakingOne of the tips I mentioned from Muffin Tin Mom, was to soak apple slices in a lemon/lime soda before packing them up for lunch, to keep them from getting all brown and unappetizing.  I decided to put it to the test along with a suggestion, from one of my readers, to try orange juice.

keep apples fresh, Fresh Apples, Joyful Homemaking

So I sliced up some apples, and soaked a few slices in 7 Up for a couple of minutes.

keep apples fresh, Fresh Apples, Joyful Homemaking

I also soaked some in orange juice.

keep apples fresh, Fresh Apples, Joyful Homemaking

Then I drained them for a minute on a kitchen towel,

keep apples fresh, Fresh Apples, Joyful Homemaking

and bagged them up, along with some plain apple slices to see the contrast.

keep apples fresh, Fresh Apples, Joyful Homemaking

Here’s a close up look:

keep apples fresh, Fresh Apples, Joyful Homemaking The slices that weren’t soaked in anything were definitely browner.

keep apples fresh, Fresh Apples, Joyful Homemaking

The slices soaked in soda were only slightly turned.

keep apples fresh, Fresh Apples, Joyful Homemaking

The ones soaked in orange juice were neck and neck with the 7 Up.

My conclusion was that either the soda or the juice worked pretty much the same, so take your pick according to preference, and they were definitely more appealing than the ones not soaked at all!

9 Comments

  1. Thank you so much for sharing this awesome recipe with Full Plate Thursday. Hope you have a very special Mothers Day Weekend and come back soon!
    Miz Helen

  2. I use lemon juice and they don’t turn brown at all. I am actually surprised there aren’t more people know this tip. I learned about back in the 1980’s when I was in college. The cafeteria I worked for served sliced apples all the time. We sliced them early in the morning & just dipped them in lemon juice, we never took the time to soak them. I often carry sliced apples to potlucks or brunches & they never turn brown. I like slicing them fresh that morning because sitting overnight they aren’t as firm. The leftovers though, stay just as clear for days in my fridge.

    I pour a small amount of lemon juice in a small bowl, dip one side, turn & dip the the other side – that way I don’t waste as much juice by pouring a large amount & totally emersing the slices.

  3. What’s wrong with simply using lemon juice? (Or lime or orange…) Squeezing some lemon into a bowl of water works just as good… It’s much cheaper!

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