na.blackmilkmag.com
New recipes

How to keep cut apples fresh for lunch recipe

How to keep cut apples fresh for lunch recipe


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Recipes
  • Ingredients
  • Fruit
  • Apple

It's really nice to eat fresh cut apples for lunch but they go brown. With this recipe you can.

4 people made this

IngredientsServes: 1

  • 1 apple, cored and sliced
  • 2 to 3 tablespoons apple juice

MethodPrep:5min ›Ready in:5min

  1. Put the apples in a resealable plastic bag and put the apple juice in. Zip and shake to coat the apples in the juice. Put it in the fridge till needed.

Tip

You can use lemon juice instead of apple juice.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

It was nice but don't put too much lemon juice in it.-22 May 2016


How To Keep Apples From Browning in the Lunchbox Wondering How To Keep Apples From Browning in the Lunchbox? Look no further – here are three ways to keep sliced apples fresh! Apples are a favorite school lunch addition for many children and moms love their year-round availability and budget friendly prices. But, one question I often get when I share the school lunch menus is “How do you keep the apples from browning?”. Here’s the secret to keeping apples fresh. The main ingredient to preserving apples and keeping them from oxidizing is simple: citric acid. In its very basic, natural form it is found in lemons, limes, oranges, pineapple, and other citrus fruits. It is also dehydrated and crystalized for a shelf-stable preservative and, in a variety of forms, is perfect for keeping sliced apples ready for lunch or an easy snack! I use these methods for fruit cups and sliced apples that I send to school in the lunchbox. How to Keep Apple Slices from Turning Brown for Several Days

Have you ever wanted to serve apple slices at a party? Or pack them in a lunch?

The problem is that, once they’re cut apples start to turn brown. But I’ve figured out a simple, two step method to keeping them looking fresh. I’ve tested this method several times. The first time, I checked the apples for several days after cutting. They stayed looking fresh the whole time. This time, I tested them for 24 hours. Again, the method worked perfectly.

The first step involves slicing the apples and letting them soak for 2-3 minutes in Sprite. I pour the Sprite in a bowl, add the apples and then stir so that all surfaces of the apples are in contact with the Sprite.

I’ve used lemon juice to dip apples, but it does alter the taste a bit. And I’ve never soaked the apples in lemon juice, just a quick dip, so the anti-browning action isn’t as good.

I’ve also heard of people using salt water to deter browning in apples. But again, that would alter the taste of the apples.

Sprite works great though. It doesn’t change the taste of the fruit noticeably at all. And that means the apples can take a 2-3 minute soak, which really helps deter the browning for longer.

The second step of the method is to drain the apples and put them in zip top plastic bags. Squeeze as much air as possible out of the bags. Then store the slices in the fridge.

I’ve held the apples in the fridge for several days with no browning happening. This is good if you need to do some party prep ahead of time. Slicing apples isn’t hard, but it can be time consuming if you have a lot to do. It’s nice to know you can do it ahead and still have fresh looking apples.

I also tested the apples after coming out of the fridge and sitting on a plate at room temperature. Here’s what they looked like immediately after I put them out.

You can see I tested 3 different varieties. The Fuji was naturally darker than Ida Red and Jonathan, but all of them still looked fresh 24 hours after the Sprite bath.

And here they are 30 minutes later:

No noticeable change. I’ve also tested the slices for several hours on the counter and there wasn’t any browning that I noticed.

So, if you want fresh slices to pack in a lunch or serve at a party, grab some Sprite and zip top bags. Don’t forget the caramel sauce for dipping!


How to Keep Apples from Browning

It&rsquos the oldest trick in the book. Lemon juice&rsquos high acidity and low pH deactivates the enzyme that causes browning. Essentially, the acid reacts with the enzyme before the enzyme and oxygen have a chance to react with the apple. Ever wonder why store-bought apple slices are always so white and crunchy? They&rsquore often treated with ascorbic acid, citric acid or sulfites&mdashlemon juice (another acid) works the same way.

Give the apples a quick spritz of lemon juice, or dilute a few drops of lemon juice in water and soak the apple slices. No fresh lemons? Try bottled lemon juice, lemonade or even orange juice&mdashas long as it&rsquos acidic, it&rsquoll slow browning. Vinegar works too because of its acidity, but it&rsquoll potentially impart a more unpleasant taste than these other alternatives. If you&rsquore freezing farmers market Honeycrisps for a future batch of applesauce or apple bread, lemon juice is your best bet.

  1. Wash and slice the apple.
  2. Fill a small bowl with cold water and the juice of half a lemon.
  3. Dip the slices into the mixture. Eat or store for later.

Using Frozen Apples

Frozen whole and sliced apples can be used to make apple butter, applesauce, jam, jelly, pies, cakes, cobblers, baked apples, and other baked or cooked dishes.

To use a frozen apple pie filling, simply drop the frozen filling into a pie crust, cover with dough (remember to ventilate the top crust), and bake. There's no need to thaw the apples first, although you'll probably need to bake your pie about 20 minutes longer if using frozen apples.

If you turn the frozen apples into apple butter or applesauce but you're not big on canning, you can freeze both until you're ready to use it. Just be sure to pack into freezer-safe jars or containers, so they don't crack.


HEALTHY APPLE NACHOS (5-MINUTE)

Apple Nachos features fresh apple slices drizzled with natural nut butter and topped with chocolate chips, shredded coconut, slivered almonds and cinnamon. So healthy and good!

  • Author:Julie | The Simple Veganista
  • Prep Time: 5 min
  • Total Time: 5 min
  • Yield: Serves 1 - 2 1 x
  • Category: Snack
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 2 apples of choice
  • ¼ – &frac13 cup natural nut butter (peanut, almond, sunflower, etc.)
  • small handful chocolate chips (I used Enjoy Life Mini Chips)
  • small handful shredded coconut
  • small handful slivered almonds, optional
  • sprinkle of cinnamon
  • 1 tablespoon lemon juice
  • hemp hearts
  • cacao nibs
  • raisins or currants
  • ground cardamom
  • pure maple syrup

Instructions

Apples: Wash, core and cut your apples into ¼ inch slices. I like to cut mine into quarters, take a small paring knife and carefully remove the core and upper and lower end where dirt may still be collected (even after washing). Lay apple quarters on a flat surface with the inside of the apple facing up, carefully slice your apple into ¼ inch slices, even ½ inch slices is good too. Whatever thickness you prefer, no rules here! Place apple slices in a small bowl with the lemon juice, toss to coat.

Nut butter: Heat your nut butter just until warmed and somewhat runny. I like to heat mine by using a small silicon bowl placed in a small pot with just enough water to reach half way up the side of the silicon bowl, heat water on low and gently heat the nut butter until warm and drizzable. Alternatively, warm in the microwave for 20 – 30 seconds.

Assemble: On a serving plate, lay your apple slices in a single layer around the outside edge, then layer another small layer over those but towards the inside center of the plate (like shown in the picture above). Drizzle the nut butter in a circular motion, from the middle of the plate to the outside edge. You can also just zig zag the almond butter from one side to the other if you like. Again, no rules – just do what you feel is best! Top with chocolate chips, coconut flakes, almonds and sprinkle of cinnamon (or whatever you’ve chosen to use as your toppings).

Serves one generously, or two as a small plate.

Enjoy this simple yet delicious treat!

Notes

Use red or green apples, you may even consider using one of each for a combination of sweet & tart.

Make this 100% raw by using raw nut butters, raw cacao chips and unsweetened shredded coconut.

Nutritional values are estimates only. See our full nutrition disclosure here .

Did you make this recipe?

Updated: Apple Nachos was originally published in July 2014. It has been retested and updated with new photos and helpful tips in June 2020.

FOLLOW TSV on Facebook, Instagram, Pinterest or RSS for more updates and inspiration!


What fruit can go together in a bowl?

Fresh fruits of the season, like apples, apricots, bananas, cantaloupe, figs, guavas, grapes, honeydew, and ripe kiwi fruit. Don’t forget strawberries (any berries), mangoes, melons, nectarines, papayas, peaches, pears, oranges, and pineapple. I love to use Granny Smith apples because you get a little tartness with the sweetness.


6 Mistakes People Make with Ambrosia Apples

Ambrosia apples aren’t like other apples. They’re crisp and juicy with a sweet, honeyed flavour. They’re also naturally low in acid which means they’re slow to brown after being cut open. These unique characteristics mean that rules that apply to many other apples don’t apply to Ambrosia.

Here are 6 mistakes people make with Ambrosia apples:

Using Lemon Juice

The lemon juice trick is a tried and true way to keep cut apples from browning. Luckily, Ambrosia apples brown slower than other apples, so they don’t need any lemon juice to keep the flesh looking white and fresh. In fact, an Ambrosia WITHOUT lemon juice still browns slower than most other apples WITH lemon juice. So, don’t sour Ambrosia’s delicious flavour with lemon.

Adding Too Much Sugar

Ambrosia apples need less sugar whether you’re eating them raw (no need to dip them in caramel!) or cooking with them. We’ve tested a lot of recipes using Ambrosia apples. And, we’ve discovered that when converting a dessert recipe that calls for sugar with apples, like a tart or apple butter, for example, you can use significantly less sugar when working with Ambrosia apples. It’s often as much as half what the original recipe calls for. That means you can have lovely, sweet Ambrosia apple treats that contain less refined sugar than traditional desserts.

Peeling Them

Ambrosia apples don’t have a thick, waxy skin. That makes them easy to bite into. If you’re in the habit of peeling apples before you eat or cook with them, consider leaving Ambrosia apple skins on. The skin of an apple actually contains a good amount of nutrients so why make your Ambrosia a less healthy snack by peeling it?

Not Cutting them in Advance

There is a fear with apples (especially when they are being sent to school with kids) that they’ll brown before they get eaten (and may even get trashed). A lot of parents will avoid cutting apples slices for school lunches for this reason. But, if your child is more likely to eat apple slices versus a whole apple, Ambrosia is the perfect variety. Because Ambrosia apples are naturally slower to brown, they can be sliced in the morning, packed in a sealed plastic container or eco-friendly, waxed-cotton wrap, and they’ll still be fresh for recess or lunch.

The same goes for party hosts. If you’re serving Ambrosia apples with a savoury dip like hummus, don’t be afraid to cut, cover and refrigerate your Ambrosia apples hours ahead of time. You’ve got enough things to worry about in the minutes before guests arrive – cutting apples shouldn’t be one!

Not Buying in Bulk

Ambrosia apples keep very well in the refrigerator, so don’t make the mistake of not buying them in bulk. Ambrosia apples are usually harvested in late September, after that, many are shipped to controlled atmosphere cold storage. That means that the Ambrosia apples you buy months after harvest are still crispy and fresh tasting. If you put them in your fridge or cold cellar when you get them home, they’ll continue to store very well. While other apples might turn mealy, Ambrosia keep incredibly fresh in the fridge.

Only Eating them Raw

Apples tend to be separated into two categories: eating apples and cooking apples. You might think that because raw Ambrosia apples are so crispy, juicy, and flavourful that they must be considered an eating apple. Don’t sell them short! Ambrosia apples are ALSO cooking apples – the difference is, they don’t have to be cooked to be enjoyed. If you don’t believe us, check out our recipes and taste for yourself! Did you know you can get a free Ambrosia apple recipe book just for joining our email list?

Forget what you think you know about apples. Ambrosia apples are a unique, versatile variety. The usual apple rules don’t apply.


Basic Vegan Portable Lunch Tips

If you&rsquore used to grabbing lunch near your office or university most days, here are some basic tips for portable vegan lunch ideas!

  • Start by making a plan and sort out what you&rsquore going to pack for lunch over the next few days. Whether that be leftovers, simple salads or wraps, make sure you have the basics on hand. You can rotate the recipes or stick to the same meal for a few days in row.
  • The simpler, the better! Use the ingredients you already have at home and that require little effort to prepare, i.e. chopping some raw veggies or opening a can of beans. You can start as easy as some toast with hummus.
  • Make larger batches of your dinners to take leftovers with you for lunch the next day! Meals like bean chili or vegan pasta work especially well. Likewise, when meal prepping your vegan lunches, do so for a couple of days at a time.
  • The right equipment is everything! Have good storage containers to be able to safely transport your plant-based lunch without any stains in your bag! Look for air-tight containers either made from plastic or glass (keep in mind that the latter is definitely heavier).
  • Consider storing your dressing separately from your delicate veggies to avoid soggy salads but remember that some salads get better as they marinade in their dressing for at least a few hours.
  • Some foods store better over a couple of days compared to others, which should be added to your portable lunch last minute &mdash sturdy greens and cooked potatoes are still in good shape days later compared to delicate greens, avocado or diced tomato.
  • Combine different textures, colors and flavors to keep your portable lunches interesting! You can also add some crackers, nuts or sliced apples for snacks.
  • Make sure you pack cold lunches that you actually like and are looking forward to eat! Nothing worse than letting your lovingly packed lunch go to waste because you went for takeout instead.
  • Don&rsquot overdo it and stress yourself out, start by bringing your own lunch for a few days per week so you can still enjoy socializing with your colleagues and have someone else prepare your midday meal some of the time.
  • Finally, why not start a lunch packing club together with a few people, taking food preferences into account and have someone else bring lunch for everyone one day per week? This takes a lot of work off each person and everyone can try new things.

Let the Dessert Cool Before Serving

Once pulled from the oven, the sauce will be hot and liquefied, seeming almost watered down. As it cools, the sauce thickens and coats the apples in a lush glaze, which is why waiting 20-30 minutes before serving is best. And very likely, it will still be warm.



Comments:

  1. Ted

    Do not be nervous, it is better to describe the error in detail.

  2. Zulusho

    the bossy message :), in a funny way ...

  3. Glaleanna

    Approaching the second obzatz it will be necessary to overcome the desire to skip it

  4. Norbert

    You are not right. We will discuss it. Write in PM, we will talk.



Write a message