View Full Version : How to keep fruit from browning?
12-17-2002, 08:20 PM
DS wants a fruit tray with Bright Pink Fruit Dip for his kindergarten class Christmas party. I would like to make it up the night before - what can I do to keep the apples and bananas from browning? I know lemon juice will work, but it might make the fruit too sour for the kids. Is there anything else that will work?
12-17-2002, 08:51 PM
I know some chefs use a vitamin C powder that you can dissolve in water and brush on....but Vit. C can be pretty tangy too :rolleyes: :confused:
12-18-2002, 07:43 AM
Pineapple juice! :) Works the same as lemon juice, only sweeter.
12-18-2002, 07:45 AM
Actually, any citrus juice will work, including pink grapefruit juice.
12-18-2002, 07:59 AM
I use pineapple or orange juice.
12-18-2002, 08:17 AM
I dip my apples in Sprite or 7up.
Linda in MO
12-18-2002, 09:48 AM
I would follow one of the suggestions above for your apples, but I wouldn't cut the bananas up until just before serving. JMHO :) I think they would just get slimy and yucky and it won't take a minute to cut them up at the party.
12-18-2002, 10:03 AM
I agree with Linda - bananas get too yucky.
For apples, I usually use orange juice, mostly because I always have some, but I think I would rather use pineapple juice if I ever had it.
12-19-2002, 12:45 PM
Thanks for the replies - I think I have a small can of pineapple juice that's been languishing in the cupboard for awhile :rolleyes: that I can use. Now I'm off to make a fruit tray...
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