Tips to keep fruits and vegetables from turning brown after cutting

Tips to keep fruits and vegetables from turning brown after cutting

You take advantage of the preliminary processing of fruits and vegetables before starting to cook. But fruits and vegetables left in the air for a long time will be very easy to brown and significantly reduce the attractiveness of dishes. Don’t worry, the following tips will help you.

Use onions

The sulfur in the onion keeps the butter from browning.

Avocado is a fruit that is very beneficial for women’s health and beauty. However, preserving avocados is not easy. Even if you put it in the fridge, the avocado will still turn dark brown. At this point, no one wants to use it anymore.

However, there is still a way to treat this “fluffy” avocado. Accordingly, you use an onion to slice horizontally into large pieces. Next, you need to prepare food containers. Then, spread the layer of sliced ​​onions on the bottom of the box before butter on top. Remember, do not let the avocado meat come into contact with the onion to cause the smell.

Finally, you just need to put this sealed container of food in the refrigerator. The next day, take it out and use it again, you will be surprised at your results.

This is explained by the fact that the sulfur from the onion prevents oxidation, the main cause of dark avocado.

In addition, with the avocado just cut, you can add a drop or two of lemon to spread the cut avocado to keep the color fresh for a few hours.

Use a mixture of water and honey

Honey mixed with water helps keep the color of fruits and vegetables all day.

You can mix a mixture of water and honey to keep fruits and vegetables fresh for up to 6-8 hours without darkening. Because the amino acid chain present in honey will keep the polyphenol enzyme in fruits and vegetables from being affected by oxidation. To be more precise, you mix a mixture of water and honey with a ratio of 2 water: 1 honey.

Note that this mixture is used to soak for 30 seconds if kept for several hours. If you want to last all day, you can soak for a few minutes.

Orange juice

Orange juice has a certain amount of acid, which will help fruits like apples and pears not turn black when cut. In this way, the fruit does not lose its taste but also retains its original fresh color.


Diluted lemon juice is also an effective way to keep fruits and vegetables from turning brown.

Diluted lemon juice is also an effective way to soak fruits and vegetables without darkening. This method is often used by people because the ingredients are easy to find and available in the food cabinets of many families.


You can mix a little vinegar into the water to make a color-preserving mixture for vegetables such as potatoes, sweet potatoes, green bananas, tomatoes, etc. Note, if you use this method for fruits and vegetables, you cannot After processing, you should use apple cider vinegar to soak.

If you use apple cider vinegar that can be used to soak freshly cut apples, it will also help prevent the apples from turning color.

Salty water

In case you do not have the above ingredients to use as a pickling mixture, you can use salt instead. This method is not more effective than the above methods, but when you combine salt water and lemon juice, nothing can match.

So you’ve got yourself a lot of tricks to treat dark fruits and vegetables already! Good luck with this sharing!

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