Ingredient Discoloration

Looking for a ways to keep ingredients from browning after they have been sliced?

Apples, Pears and Fruits, Avocados

  • Coat each exposed area (without skin) with lemon juice and they will keep from browning for days.


Artichokes

  • When preparing Artichokes, make sure to keep them in a bath of lemon juice and water. This will keep them from discoloring during preparation.

 

Bananas

  • Bananas ripen very quickly in room temperature and can become mushy. To prolong a banana's shelf life, place them in your refrigerator. The peel will still turn brown, but the texture will remain firm for a longer period of time.

 

Peeled Potatoes

  • As soon as the potatoes are peeled or cut, place them in a bowl of water. Drain before cooking.


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