Deliciously Simple Apple Slice Recipe (2024)

FAQs

How do you make apple slices taste better? ›

Fuji has a sweet flavor and incredibly crisp texture that makes it perfect for slicing. It adds a great crunch to salads and sides. Gala has thin skin and tender flesh that allows it to add a tang to salads without leaving stringy skin behind. Honeycrisp is an all-star apple.

Apples will turn brown in milk. This is due to the fact that milk, contrary to popular belief, isn't acidic and will therefore cause apples to oxidize and darken.

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. (You can also sprinkle the fruit with powdered citric acid, but it may leave a strong sour flavor.)

The longer the enzyme is exposed, the browner each slice will become. Lemon juice contains citric acid, which is a natural anti-oxidant. Therefore, when you apply lemon juice to apple slices, it helps to prevent the oxidation process.

A Salt Water Brine Keeps Apples Unbrowned for Days

Then simply soak apple slices in the brine for 10 minutes, shake them dry, and put them in airtight containers in the fridge. The apples will look like the moment they were cut, even four or five days later.

“With the current sliced apple products sold at McDonald's, they use a lot of Gala and Empire apples, which we grow a lot of here in New York,” Gregg said. Todd Fryhover, president of the Washington Apple Commission (WAC), said the apples would have to come from U.S. growers.

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.

Packaged apples found at McDonalds or in your local produce section are usually treated with a solution of calcium ascorbate (a blend of calcium and vitamin C) or citric acid (found in citrus fruit) to maintain freshness and color. Both are very safe to use on fruit that will be consumed.

Can dogs eat apples? ›

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.

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. Water and salt water will also slow the browning of foods.

This time, your apple slices are added to a bowl with 1 tablespoon of honey and 1 cup of water. After about 5 minutes of soaking, the apples can be drained and rinsed. This method works due to a natural chemical in honey that prevents browning.

Opal apples aren't the only ones resistant to browning. There also is the Arctic apple produced by the Canadian company Specialty Fruits, Inc. — but they're genetically modified. Specialty Fruits uses gene silencing to produce an apple resistant to browning.

Allspice – Complex and Fragrant. With its blend of cloves, cinnamon, and nutmeg notes, allspice is ideal for deepening apple flavors. Explore whole organic allspice berries for an authentic taste. Gently crush the berries to release their flavors before adding them to apple dishes, such as pies or ciders.

Fall is not complete without apple pie! This just might be my personal favorite way to use up old apples. Grating apples into muffin batter adds texture to them as well as makes them incredibly moist and tender. For the easiest fall dessert, just dump apple pie filling, cake mix, and butter into a dish and bake!

“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.