The Best Way To Keep Apples From Turning Brown
The answer may surprise you.
Fact checked by Khara Scheppmann
You're trying to prep ahead on a big apple baking project—or perhaps you're just preparing a snack—and suddenly you realize all your beautiful apple slices have turned an off shade of murky brown. Gasp!
Apple browning is a natural reaction when the flesh of the fruit is exposed to oxygen. But you still want your apple slices to look as fresh and crisp as possible, especially for beautiful salads, or when serving them as part of a cheese board while entertaining. Next time, before you slice into an apple, you're going to need a way to stave off the browning process that begins the moment that apple is exposed to air.
We have seen countless ways to prevent apple slices from browning, but we wanted to find out for ourselves which method worked best. We tested three common ways to prevent apples from browning and were surprised to find a new favorite technique. Read on to find out which we liked the best.
Why Apples Turn Brown Once Cut
When a cut apple is exposed to oxygen, the flesh will turn brown (or oxidize) quickly. The reason this happens is because apples contain an enzyme called polyphenol oxidase. When this enzyme comes in contact with oxygen, like when an apple is sliced, it turns compounds into a brown pigment called melanin.
This reaction isn't limited to apples either, it happens to other fruit like pears, and is also why chocolate, tea, and coffee are all brown.
How We Tested
We tested three popular methods of preventing apple oxidation to find out which one works best. For each method we let the apple slices soak for one hour, and then checked back in to see how much they had discolored. As a control, we also left slices out at room temperature by themselves to see how they fared.
Method 1: Storing cut apples in salt water
Some say a soak in salt water is the best way to stave off browning. You might be wondering if this method makes the fruit salty, but testers report that it doesn't affect the flavor of the apples.
For our test, we mixed 1/4 teaspoon kosher salt with 1 cup tap water.
Method 2: Storing cut apples in honey water
Other folks say a mixture of sugar or honey and water will slow the browning process. For our test, we mixed 1 teaspoon honey with 1 cup tap water.
Method 3: Storing cut apples in lemon water
The old standby—a little fresh lemon juice mixed with water—is my go-to method. But is it the best?
For our test, we mixed 1/2 teaspoon lemon juice with 1 cup tap water to see if this classic method holds up.
The Best Way To Keep Apples From Turning Brown
The salt water works the best!
After the time was up, the apples soaked in honey water had browned the most. They were not quite as brown as the slices left out at room temperature, but they had changed in color slightly.
The lemon water-soaked apples came in second place. They were less brown than the honey-soaked ones and still attractive enough to serve. I recommend rinsing the slices and patting them dry before eating, otherwise the lemon flavor will come through too much.
The clear winner was the salt water-soaked apple slices. The flesh remained creamy white and didn't brown at all. Like the lemon juice-soaked apples, you definitely need to rinse them and pat them dry because they will taste salty otherwise.
From now on, this is the method I will be using to preserve my cut apples.
Related: Here's How To Store Apples So They Stay Crisp
Frequently Asked Questions
Is it safe to eat apples that are browning?
Yes! While aesthetically brown apples are not the most pleasing fruits, there is no safety concern. It's simply a natural reaction to the fruit's flesh being exposed to oxygen.
Why do store-bought sliced apples not turn brown?
They're treated with a preservative to maintain color and freshness, often either calcium ascorbate (a blend of calcium and vitamin C) or citric acid.
How far in advance can you cut apple slices?
It best to stick to only a few hours before you intend to use or consume them, as even our favorite method (a salt water soak) won't keep them from browning forever. Some people will tell you to store apple slices overnight in plain water in the fridge as a make-ahead hack, but soaking apples for prolonged periods of time in water can dilute their flavor.
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