Q&A for How to Keep a Cut Apple from Turning Brown

Just drizzle it with lemon. If you soak it, it will become way too acidic.

You will taste the lemon juice a little, but it is not overwhelming.

It may, but it would be easier and retain the integrity of the apple if you just used a bit of lemon juice.

Cut or sliced apples should be covered and refrigerated if they are not eaten. Avoid over soaking, which causes a loss of flavor and a mushy, waterlogged texture.

Slices are superior to every other way of serving apples, but these methods will work on diced or even just peeled apples, it shouldn't make a difference.

No; once you use it, the carbonation is released.

Toss the apples with a little lemon or lime juice before putting them in. You could also keep the diced apples separated until serving time, if you have that option.

Yes, orange juice can help apples from becoming brown. It may not be as effective as lemons, but it still works.

No. Lemon juice will keep apples crisp, but it may change the flavor of your salad.

No, it will not.

You could, but they would most likely brown somewhat, as even in the fridge they would still be exposed to air.

Yes. The acidity can keep the apples from discoloring.

In terms of taste, probably lemon juice or carbonated water. But use whatever you have on hand.

No, it will not prevent the slice from turning brown. If you try anyway, you'll just have sweet apples.