Do you have an explanation why salt water, which isn't acidic, would stop apple browning better than lemon juice, which has a much lower pH? Eating extra salt is a bad habit. Stir in salt until dissolved. If you won’t be serving the apples right away, store them in an airtight container or plastic baggie until you’re ready to use. Lv 7. You don't need to use a heavy hand, just a pinch or so to a bowl of strawberries, melon chunks, bananas, peaches, mango slices, pineapple, or whatever fruit happens to be in season. Common table salt is primarily made of sodium chloride and sodium is a very good bitterness inhibitor, meaning it can reduce the bitter taste of foods it's added to. Thanks for your help. (See 200+ more STEM projects for kids) We first talked about why apple brown and discussed the comparison with rusting (oxidation). I thought that lemon juice would be the best liquid to keep sliced apples from turning brown, but salt water actually worked the best - the apples didn't turn brown at all. Apples, carrots, onion, salt, sauerkraut, sour cream and sugar are the ingredients in Latvia's sauerkraut salad with apples and carrots.Specifically, grate separately apples, carrots and onion. 1 decade ago. Peel and slice apples (can leave skin on them if desired). Drain in a colander. When done with all apples, stir water a bit to make sure all have been submerged. I have never tried sliced apples with salt, but since seeing your question I have and absolutely love them. After slicing each apple, place it in a bowl filled with cold, salted water (a good rule of thumb is to use ½ teaspoon salt per cup of water). Thanks again. It is a chemical reaction with the oxygen and an enzyme in the apples. Let the slices soak for five to 10 minutes, then drain. We decided to try a little apple science experiment so they could learn what keeps apples from browning. Add remaining water cold. Add a little chile powder or smoked paprika to the salt if you're feeling frisky, or even a squeeze of lime or some apple cider vinegar. 1 0. Usually I dribble Lemon Juice over them to stop them discolouring. Place each slice in salt water as you go along. After serving in the tropics during World War II, Queensland cane cutter and farmer Clement Hutton loaded all his food – from apples to porridge and rice – with salt. Bethany. Thanks so much for suggesting it. …