Preventing Discoloration

When exposed to air, certain tannins and enzymes in fruits such as apples, peaches and pears react, turning the cut fruit brown. Acid helps prevent this: rub the cut surfaces of the fruit with a halved lemon or lime, or immerse it in acidulated water (water to which lemon or lime juice has been added). Poaching fruit in sugar syrup immediately after cutting also preserves its color. Always peel or cut fruit with a stainless steel knife as other metals may encourage discoloration. Adding ascorbic acid (vitamin C) to fruits that are to be frozen may also help. Fruits that discolor should be prepared as quickly as possible, just before they are needed.