6 Ways to Keep Apples From Turning Brown

No matter how fresh an apple is, it typically begins to brown within two minutes of slicing. Why does your favorite apple turn so quickly? Unfortunately, total prevention isn't possible, but there are techniques to slow down the browning.

If you’re using apples for baking in a pie or crisp, the browning isn't crucial, as they will brown further during cooking. However, for beautifully presented apple slices—important for charcuterie boards, tarts, or lunches — try the following methods to slow oxidation.

Remember that while these tips help, apple slices will inevitably brown over time. Unless you choose genetically engineered apples, this will happen. Embrace the browning. "Browning doesn’t alter the apple’s flavor or indicate rotting," states Fitzgerald.

The 6 Best Ways to Prevent Apples From Browning

1. Select Slow-to-Brown Apples

Start with the right apple variety. Choose a low-browning variety, like Pink Lady, Empire, or Cortland.

2. Submerge in Water

The simplest way to avoid browning is by limiting air exposure. One effective technique is submerging apple slices in plain water. "Water reduces oxygen levels around the slices," Watkins notes.

To do this, fill a medium bowl with cold water and add your apple slices. As they float, use a clean paper towel to hold them underwater.

3. Use Saltwater Soak

A pinch of salt can act as a preservative. Dissolve ⅛ teaspoon kosher salt in one cup of water. Soak apple slices for 1–3 minutes but avoid soaking too long, as they may absorb the salty taste, and then rinse with fresh water.

4. Honey Water Bath

Honey contains a compound that hinders the oxidation process. Whisk two tablespoons of honey into one cup of water and soak apple slices for 1–3 minutes. Drain and rinse them if desired.

5. Applying Lemon Juice

Apples high in antioxidants tend to brown less quickly. To enhance this, rub the apple slices with lemon juice, as it contains ascorbic acid (vitamin C), effective against browning.

Utilizing citrus juices, including lemon or lime, also works to slow this reaction. Adding two tablespoons of lemon juice to soaking water offers extra protection against browning. Drain and rinse, or squeeze the lemon juice directly onto cut surfaces.

6. Store in an Airtight Container

For long-lasting freshness, minimize air exposure. After treating your apples, place them in an airtight container or a resealable bag, pressing out excess air. But be cautious: lacking oxygen for extended periods may lead to fermentation.

Keeping cut apples refrigerated helps maintain their freshness. Sliced apples at room temperature will brown significantly faster than if stored in the fridge. The cooler environment reduces the enzymatic reactions, slowing browning. Apples can be stored in the refrigerator for up to six hours.

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