ACIDULATED WATER FOR FRUIT

ACIDULATED WATER FOR FRUIT
An acidu­lated water solu­tion is often used to pre­vent cut fruits (apples and pears) and some veg­eta­bles (arti­chokes and cele­r­iac) from becom­ing dis­coloured and brown from exposure to air. The peeled or sliced fruit and veg­eta­bles are dipped or placed in the mix­ture for short per­i­ods of time, allow­ing the food to absorb the liq­uid to avoid turn­ing brown.

Acidu­lated water can be made by add­ing 20 ml vinegar OR 45 ml lemon OR lime juice, OR 125 ml white wine to 5 liters of water. Mix thor­oughly and use to dip the food into the solu­tion or place a small amount in the bot­tom of a shal­low pan and allow the food to be dipped and sit in the solu­tion.

Do not over soak fruit. Do not allow fruit such as apples to soak for more than 15 min­utes and bananas should soak for no more than 3 to 5 min­utes. Drain and pat dry before using.