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Fruit Fresh

Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About
This is a form of ascorbic acid. It prevents foods from turning dark and is without taste. Fruits such as peaches, pears, avocados, and bananas will not turn dark when treated with this preparation. It is available at drugstores and is put out by Merck Chemical Co. Make it a staple of your pantry shelf.

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