I read about this in Cook's Illustrated a while ago. If you don't want cut fruit to brown, toss the pieces into honey water. It works better than acidulated water (water with lemon juice in it).
They used 2 tablespoons of honey to one cup of water, dunked the fruit for 30 seconds, and it didn't brown for 8 hours.
I have been using a more casual approach since I'm not a cooking magazine.
I just squeeze some honey into a bowlful of water (no measuring) and toss in the apples while I'm cutting. I drained them later and put the extra slices into a plastic bag in the fridge. They were perfectly good for lunch the next day.
I also used this on potatoes I was cutting up for a gratin.
And I never noticed any extra sweetness, probably because there is relatively little honey to water with my method.
Home recipes gathered from all over.
I'm refreshing and republishing the recipes which began being shared here way back in 2004.
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