Lemon juice can preserve fruit by preventing oxidation and browning. The acid in lemon juice lowers the pH, which inhibits the enzymes that cause fruit to discolor when exposed to air.
How Lemon Juice Works as a Fruit Preservative
Lemon juice is a natural preservative due to its acidity. When applied to cut fruit, it does the following:
- Inhibits Oxidation: Lemon juice contains citric acid, which acts as an antioxidant. It slows down the oxidation process that leads to browning.
- Lowers pH: The low pH of lemon juice reduces the activity of enzymes that cause enzymatic browning, keeping fruit looking fresh.
Steps for Preserving Fruit with Lemon Juice
Here's a step-by-step method for using lemon juice to preserve your cut fruit:
- Prepare the Lemon Juice: Squeeze fresh lemon juice or use bottled lemon juice.
- Apply the Juice:
- Soaking: According to the reference video, you can soak cut fruit in lemon juice for no longer than 15 minutes for it to help preserve the fruit.
- Brushing/Spraying: For delicate fruits, use a pastry brush or a spray bottle to coat the cut surfaces evenly.
- Dry the Fruit: Pat the fruit dry with a paper towel after soaking.
- Storage: Store the treated fruit in an airtight container in the refrigerator.
Best Fruits to Preserve with Lemon Juice
Fruits that benefit from lemon juice preservation include:
- Apples
- Pears
- Avocados
- Bananas
- Peaches
Important Notes
- Soaking Time: As the video mentions, don't soak the fruit in lemon juice for more than 15 minutes.
- Dilution: If you find the lemon flavor is too strong, you can dilute the lemon juice with a little water before use.
- Combined Methods: For longer preservation, use lemon juice in combination with other methods such as airtight storage and refrigeration.
