Do Your Fruits + Veggies Turn Brown When Sliced? Here's How To Avoid It

It just isn't pretty.

Have you ever eaten an apple but didn't finish the entire fruit? Did you perhaps cut a potato and not use up the entire spud for the recipe? Did you notice that these two ingredients turned an ugly shade of brown where the cut was made after several minutes? 

When certain fruits and vegetables are cut, the cut sides turn brown after some time. This is because of oxidation or its exposure to oxygen. It's called enzymic browning, and it's what causes fruits and vegetables to turn brown when exposed to air. 

You may be wondering however if this does anything to the food other than turning it brown. You'll be glad to know that while these browned spots look unappetizing, it's still edible and isn't harmful to eat. What you may lose when you allow your fruits and vegetables to brown are the nutrients that reacted when exposed to the air.

Those browned spots are perfectly normal. 
Photo by Pixabay
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So, what fruits turn brown when cut? What vegetables turn brown when cut? 

Apart from potatoes and apples, other fruits and vegetables turn brown when cut, too, that should be treated in an almost similar manner. These also include eggplants, bananas, mushrooms, lettuce, pear, cauliflower, and especially avocados. 


Don't sit and watch these produce turn brown! Unless you're going to eat or cook these soon after cutting, you might want to prevent this browning so the food you eat and cook don't look unappetizing. 

Stop these potatoes from browning by placing these in water with calamansi juice or vinegar.
Photo by Pixabay

How do you stop fruits and vegetables from browning? 

When prepping, be prepared with a bowl of water that has an acid in it to prevent the browning. The acid can be a citrus juice from lemons, calamansi, or even oranges. You can use pineapple juice and even a teaspoon of vinegar in the water, too. Don't worry about the flavor affecting your food. The amount is minimal, and you won't be using this water in your cooking. 

You can also simply toss your fruits in these acidic fruit juices so you won't lose any flavor into the water. 

Another way is to coat the cut sides with oil. The oil will act as a barrier against the air. However, it will be hard to remove if brushing onto fruits you will eat as is so this browning prevention tip is best for those fruits and vegetables that you'll cook. 


You now have no excuse and allow your fruits and vegetables to turn brown! Use or eat it up quickly or store it in acidic water. However, when you do allow your fruits, especially bananas to brown, why not use it to make some of the sweetest, most flavorful banana recipes you will ever eat instead?  



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