The #1 Way To Keep Apples From Turning Brown (2024)

Brown apples. They’re not bad apples, but they’re less than great. To overcome oxidation condemnation, let’s first define what oxidation is, as well as some basic principles on how to prevent it.

Why Do Apples Turn Brown When Cut?

As the name implies, oxidation begins when oxygen comes into contact with a plant’s cells (actually, many materials go through oxidation but let’s stay on topic). Oxidation has a damaging effect on plants, which explains the brown color and shriveled texture an apple takes on after it has been sliced. So, this is how oxidation happens, but how can it be counteracted?

How To Prevent Oxidation

Many substances with an acidic pH are effective antioxidants. Salt also slows oxidation. Lastly and most simply, safeguarding apple slices from excess light and oxygen help immensely. In fact, proper storage is a “must” for preserving apple slices, and can be used in conjunction with any of the methods outlined below.

Lemon Juice Isn't It

Now, perhaps you’ve heard that soaking apple slices in a lemon water solution is a good way to slow oxidation. While theoretically this makes sense given the acidic pH of lemon juice, I found this solution to be no more effective than plain water at preventing browning. So, if you’re prioritizing simplicity above all, I recommend just using plain water. This method works because the apple slices are submerged, protecting them from oxygen.

Another effective method is to use a honey water solution. Honey has an acidic pH and is a natural preservative (remember it’s nearly impossible for honey to “go bad”), so it does a bang-up job at preserving the color of freshly cut apples. The only drawback is that real honey is expensive, though you could always choose to recycle the honey water in a lemonade or other tasty drink.

The Best Way To Keep Apples From Turning Brown

Quick Tips for Preventing Apples From Turning Brown

• Keep apple slices away from air—Once sliced and treated in a solution, store the apple slices in airtight conditions to avoid excess exposure to oxygen.
• A cool, dark place—Keep the apple slices in a cold (but not freezing), dark environment.
• Cut them larger—Cutting the apples into thicker chunks reduces the surface area that is exposed to air, therefore causing less browning.
• Baking vs. snacking—If using cut apples for baking, keep them in the salt water solution until ready to use them in the recipe. If the apple slices are for snacking, soak them as directed for 10 minutes, then drain, rinse, dry, and pack the slices in a small bag or container.