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This and that

I'll start this post with a recent picture of Ryan who is nearly 18 months old now and lots of fun:

We drove up to the mountains one afternoon last week and after stopping at one of our favorite bakeries for a delicious Cranberry Apricot Scone we drove on down the road making our way to the apple farm to restock our dwindling supply of eating apples and produce. On the way Rob noticed some activity in a store front that used to be a quilt shop. He quickly pulled into the parking lot and we went in to the Beginnings Quilt Shop. The store has a lot of beautiful, modern fabrics, some patterns and quilting supplies. The owner told us that she has only been open for four weeks. So, if you are a quilter and are in the Flat Rock, North Carolina area you will have to check it out.

We did end up getting some fresh vegetables and some apples. A friend asked me to bring some apples and caramel dip to a bridal shower that is coming up and we were discussing how to keep the apples looking nice. I told her that my friend Kathy had told me about soaking the apple slices in Sprite or Seven Up to keep them from browning. She said she had tried that but it hadn't worked well for her.

Well, this morning I decided to do a little experiment. I peeled, cored, and sliced apples into four different solutions: Sprite, citric acid in water, salt water, and Fruit Fresh water. I let the apples soak for about an hour and then took some out and put them on a plate and let them stand for an hour.

At the end of the standing time I discovered that all of the solutions did a great job of keeping the apples from oxidizing. The apples soaked in Sprite and in the Fruit Fresh solution tasted the best. The salt water apples tasted slightly salty--this would not be a problem if you normally add a little salt to the pie or apple crisp you might be making. The apples soaked in the citric acid solution were very tart--this too would not pose a problem if you normally add lemon juice to your pie or apple crisp.

I then drained all of the apples and combined them to make an apple pie using this recipe. (I just omitted the boiled cider since I didn't have any.) The pie ran over and looks rather messy, but we ate it any way. 🙂

What is your preferred method for keeping fruit from turning brown?


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3 Comments on “This and that”

  1. #1 Deb
    on Sep 17th, 2012 at 10:41 pm

    Hi Becka, very interesting experiment! I’ve only used lemon juice in the past…would definitely consider using the sprite. Thank you for the very informative info.

    I couldn’t get over to New Beginnings on Saturday (I still want to go!!), but we did go to Sky Top Orchard for apples on Sunday afternoon. Some of them will be making their way into a pie …probably for this coming Saturday’s Farmers Market back in Staunton.

  2. #2 Rhonda
    on Sep 18th, 2012 at 8:22 am

    One of your readers, Deb, is in town right now. I hope she reads your blog about the quilt shop. She will definitely want to drive up the road and have a peak! 🙂 I love your experiment on the apples. I’ve never tried Sprite, but I will. BTW, I love your juicy, “messy” pie! I love it when the crispy crust gets gooey with the apple juice. Yours looks perfect to me!

  3. #3 Marilyn
    on Sep 18th, 2012 at 9:12 pm

    I enjoyed reading about your experiment. Then I thought … I suppose there are other options. Yep, sure enough. Another one I thought I’ll try is dip in apple juice (for the picky, picky eaters). Also a sharper knife minimises discoloring.

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