Like apples and many other fruits, banana pulp reacts with oxygen and has brown spots after it is cut. The flavor does not change, but the product has an unpleasant appearance, especially when used in salads or desserts. Fortunately, you can resort to a few simple tricks to prevent this from happening. The simplest of it involves lemon juice.
Method 1 of 2: Using Fruit Juice
Step 1. Buy or prepare fruit juice
You can preserve banana slices with juices of various flavors and shapes, such as fresh, boxed or even powdered. Read this text to learn how to prepare the refreshment. In all cases, it doesn't take much: ½ cup is enough to preserve a whole banana or two.
- O lemon juice it is the most popular option for preserving fruits such as bananas and apples. Still, there are more options:
- Lime juice.
- Orange juice.
- Canister pineapple juice or powder.
- Grapefruit juice canned, powdered or fresh.
- Apple juice.
Step 2. Sprinkle juice on the banana slices
If you prefer, soak them in the liquid for a few minutes, until they are soaked. This strategy is great for making the fruit look fresh, but it can affect its flavor a little.
- Another quick way to cover the slices with juice is to place them in a plastic bag with the liquid and shake them a few times.
- Moderate the amount of juice or use a spray bottle to minimize the change in banana flavor.
Step 3. Use or keep the banana
After wetting the slices, they will be preserved longer. Regardless of what you want to do with them - eat, bake a pie, make a parfait or a fruit salad etc. - they will look fresh for a long time (even if they don't stay in the fridge). You can even include the slices in your lunch box.
Even with fruit juice, it's always better to consume the banana slices on the same day. The low temperature of the refrigerator can change the pain of the peel; however, if you don't mind, you can eat without worrying. If you keep everything in the fridge, use an airtight container
Step 4. Use pineapple or grapefruit juice to reverse the effect on the banana slices
There is still salvation, even when the slices are already stained. You can dip them in pineapple or grapefruit juice from a box or powder for 10-15 minutes to lighten the tone. They won't exactly go back to their natural color, but the situation will get less worse.
Method 2 of 2: Using Other Tricks
Step 1. Use sparkling water
Fruit juices are not the only products capable of preserving the banana color. Sparkling water, for example, can also have the same effect - without affecting the taste. Use it the same way as juice: dip the slices before serving or store them in the fridge.
Only use sparkling water. Tonic water, although it looks the same, has a very strong flavor that doesn't go with bananas
Step 2. Use tap water
Tap water doesn't work as well as fruit juice or the other solutions in this article, but it's affordable and practically free. Use it the same way as juice: dip the banana slices in the liquid before using them.
Step 3. Use diluted citric acid
Commercially, citric acid (the same chemical compound that makes citrus fruits like lemons sour) is sold in purified form as a canning additive. Thus, it is widely used to prevent fruits from losing their color before consumption. However, it can be a bit difficult to find the pure product. The best thing to do is go to a health food store or even a hardware store. Finally, luckily, it's not expensive.
To use citric acid, add 3 teaspoons to 1 cup of water and mix. Then dip the slices into the solution. Do not use acid without diluting it as it is very sour
Step 4. Use diluted vinegar
Vinegar has the same effect as citric acid on fresh fruit. However, as it is sour, it also has to be diluted. Add a few teaspoons to 1 cup of water to make a solution, then dip the banana slices.
Step 5. Use dissolved vitamin C
Vitamin C, also known as ascorbic acid, can also preserve fruit. Buy it in powder form at any supermarket. Dissolve it in water (following the directions on the package) to form a solution, then dip the banana slices.
As a last resort, you can use crushed vitamin C tablets
Step 6. Limit the exposure of the fruit to air
Since banana slices turn brown when exposed to oxygen in the air, you can use some strategies to avoid this contact and block the reaction. See examples:
- Use wax paper. Cut the banana slices to a uniform size and arrange them on a tray. Then cut a square piece of wax paper that has the same dimensions as the tray and cover the slices until the sheet sticks to them. The pieces of fruit will be "trapped" between the paper and the tray - away from the air.
- If you have time, cut small square pieces of wax paper or plastic wrap and arrange them individually on each slice. Just be sure to take them out before eating.
- If you have a vacuum storage device, use it to protect the slices.
- If the bananas have a lot of dark spots, use them on a plate where the color doesn't matter: for baking, frying, etc.
- Keeping bananas looking fresh before slicing them is another story and it has its own solutions. Read this tutorial to learn what to do.
- Store sliced fruit for up to 24 hours.