Prevent Cut Fruit From Going Brown

When you leave sliced fruit out, it turns brown on the cut surface as it comes into contact with oxygen. You may have heard that squeezing some lemon or lime on cut fruit can stop the browning – salt works in the same way. You can also submerge them in water to stop oxidization, but this can become a breeding ground for other bacteria. Unless, of course, you add salt to the water.

The antibacterial properties of salt make it impossible for organisms to survive. So, submerge cut fruit in water with a bit of salt and remove after five to ten minutes.