A slightly-brown apple is safe to eat, but the apple won’t remain flavourful for very long, as browning is a sign that the apple is rapidly losing quality.
Simple techniques like treating the cut apples with acidic substances or keeping the fruit cool, prevent oxidation and maintain the colour and crispiness of your apple.
Coat the cut edges of the apples with an acidic fruit juice. Acidic solutions slow the browning process without affecting the flavour of the fruit. With this process, sliced apples can stay for hours without browning.
