Kitchen Hack: Honey Water
For decades the tried and true method to keep fruits and vegetables from browning was to immerse the ingredients in a bath of lemon water. The ascorbic acid (a natural antioxidant) from the lemon changes the surface pH of the ingredient in question and slows oxidation. However, there is a better method.
Honey has a peptide compound that interrupts the process of an enzyme called polyphenol oxidase which is responsible for making apples, pears, bananas, avocados, potatoes and the like, turn brown.
Hack #8: Honey Water
Stir 2 tablespoons into 1 cup of water. Soak the fruit or vegetable you are using for 30 seconds to 1 minute. The fruit or vegetable should stay nice and fresh looking for anywhere from 8 – 12 hours. A longer soak can allow certain fruits and vegetables to maintain their fresh look for up to 24 hours!
A sweeter solution to an everyday problem!
Soak fruits and vegetables in a honey water solution to prevent browning.
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