I love to use Apples in my Desserts. They look really delicious when I just make them, but by the time they are consumed as dessert, the apples have all turned brown. and suddenly the dessert doesn't look all that nice anymore. How do I prevent this?
UPDATE: I remember reading somewhere that dipping apples in lemon juice prevents the oxidation which turns them brown, but this effects the flavor of my recipe. What else can I do?
Best Answer
The fast food chains that sell pre-cut apples in bags use Nitrogen or similar food inert gas. But I can't see this being practical in a normal kitchen
Acid is the answer, try slightly less noticeable acid sources such as fresh (as in you squeezed it) orange or pineapple juice
They should not taint the taste so much if you just lightly brush it on the exposed surfaces, don't soak the apples in it