Deliciously Simple Apple Slice Recipe (2024)

FAQs

How do you make apple slices taste better? ›

To use this method to prevent apples from turning brown, create a water bath for your apple slices with a ratio of 1 tablespoon of lemon juice to 1 cup of water. Soak the apple slices for 3 to 5 minutes, then drain and rinse them. This simple step should keep your apples from browning for several hours.

The milk and water covered apple slices will brown as these liquids don't have any acidity to prevent the process of oxidation. You can take the apple slice experiment one step further with your students. Eventually, the apple slice, with the lemon juice, will fully absorb the lemon juice and start to brown.

"If you're slicing the apples very thinly, keep them together [as you cut], then push down on one side so that they fan out—this is particularly beautiful for a charcuterie board or cheese snacking plate," says Fahr.

“Commercially, apple slices are treated with ascorbic acid [to prevent browning],” Watkins says. Any type of citrus juice—lemon, lime, or orange juice—will work here; pineapple juice will do the trick too. These fruit juices contain citric acid, which slows the chemical reaction and prevents browning.

Mix 1/2 teaspoon kosher salt into 1 cup of cool water until dissolved. Add your sliced apples and soak for about 10 minutes. Drain the apples and store in an airtight container for up to a week. If you're packing the apples in a lunch box right away, give them a rinse under cool water.

How can we prevent apples from turning brown? To slow the chemical reaction, you can isolate the fruit in an anaerobic – or oxygen-free – environment. This is possible by placing lemon juice or pineapple juice on the apple. These liquids carry antioxidants which eliminate oxygen.

Just soak cut apples in lemon-lime soda, like 7-Up or Sprite, for about 10 minutes. Drain them and they're ready to use. Since the flavor is neutral, the fruit needs no additional rinsing. Apples soaked in the lemon-lime soda will look good for a couple days.

Use cold 40 percent syrup (3¼ cups sugar to 5 cups water). To prevent browning, add ½ teaspoon (1,500 milligrams) of ascorbic acid to each quart of syrup. Slice apples directly into syrup in container starting with ½ cup of syrup in a pint container. Press fruit down in container and add enough syrup to cover.

Yes, it is safe to eat apple and milk together. In fact, many people enjoy eating apples with milk or adding milk to apple-based recipes such as apple pie or apple crisp. However, some people may have a milk allergy or lactose intolerance and should avoid consuming milk.

Will olive oil keep apples from turning brown? ›

Lemon juice, Vinegar, clear soda will all prevent food from turning brown quickly. These liquids are acidic, so they will lower the pH of the food surface. Olive oil, will also prevent food from browning, but is less effective than the acids.

If the recipe calls for 6 cups of sliced apples, you'll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples. Now go fill your home with the scents of the season and bake the day away.

Can dogs eat apples? Yes, apples are a fantastic addition to your dog's diet. They provide vitamin A, vitamin C and dietary fibre. They also provide a way to keep your dog's teeth clean and can help freshen their breath.

A staple in apple cuisine, cinnamon adds warmth and sweetness. Pinch's Organic Saigon Cinnamon is a top pick for its intense aroma and flavor. Also consider Ceylon “True” Organic Cinnamon Powder – a classic choice for apples, cinnamon adds warmth and sweetness. Ideal for apple pies and crumbles.

You could use some of them for apple chicken salad. Japanese curry uses apples, so that's another use. Apple slices would be good in a peanut butter sandwich or when paired with sharp cheddar cheese. Make some applesauce. It doesn't have to be sweet.

Macerate with lemon juice and sugar

The acid in lemon juice brightens the natural flavors of fruit and prevents oxidation, which makes fruits like apples and bananas go brown after being cut. Meanwhile, as we've discussed, a sprinkle of sugar helps amplify the fruit's natural sweetness.

“Slicing fruit allows you to taste the juiciness and flavors of those fruits that come with a thick outer skin—both edible and non-edible,” Shapiro begins. A sense of reward can kick in more quickly due to the bigger and more direct exposure to the juiciness of a given fruit.