I love apple slices for a snack or with a sandwich for lunch. I've never packed them and taken them with me because, well we all know, they start browning after a short while. I've only enjoyed them at home, right after slicing them so that I could consume them before oxidation takes over and makes them look unaPEELing (see what I did there?). By the way, this is called enzymatic browning, if you are looking to start some dinnertime conversation.

I've heard of adding lemon or lime juice, I think this is good when adding to a fruit salad. But just for packing in a lunch, I like the saltwater tip:

  • For one apple, add 1/2 tsp and 1 cup of cool water (not too cold but doesn't necessarily need to be room temp), stir until the salt is dissolved.
  • Add in your apple slices, I swirl them around and then make sure they are all facing down into the water since that is the part that browns.
  • After 10 minutes, give them a rinse and then pat dry. You don't have to rinse them, but I like to get rid of the salty taste, if I can.
  • Then pack them or put them in an airtight container and store in the refrigerator. Legend has it they will stay fresh for up to a week, but they never last that long in my house! 
Published in Cherise