Prep 5 mins
Cook 0 mins
The science behind it is that there's a peptide compound in honey that stops the activation of polyphenol oxidase when it's exposed to air. In other words, the enzyme responsible for the oxidation process in fleshy fruits and veggies like apples, pears, and potatoes. Give this one a try yourself, it works very well. An America's Test Kitchen method.
- Combine honey and water; stir until blended.
- To prevent browning, soak apples, pears or other fruit for 30 seconds.