Think lemon water is the best way to stop apple slices from browning? Think again.
Gertrude Stein wrote those two lines in 1920 as part of her poem"A Circular Play." Today, with apples coming back into season, I've been rewriting them in my head.That's because apples, along with some other fruits, like pears and bananas, have a tendency to brown quickly once the inner flesh is damaged and exposed to air.
A lot of people will tell you to squeeze some lemon juice into the water first, which acidulates it; lemon contains ascorbic acid, which not only lowers pH but can also reverse the oxidation reaction through a process chemists call reduction. In my tests, I used three tablespoons fresh lemon juice per quart of water.
Fifteen minutes later, and differences are already becoming more apparent—the light source at the right alone isn't responsible for the yellowing of the untreated apples on the top row at left. At this point, all the samples were near inedible. The citric acid ones, of course, were inedible from the start . The plain- and lemon-water apples, meanwhile, had reached an undesirable level of browning, and both were waterlogged and unpleasant to eat. The lemon water also subtly altered the apple flavor with a distinct citrusy quality.
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