I hope everyone had a great Thanksgiving! I apologize for the hiatus in posts; I have a bunch of recipes to post this Thursday, research on whole grains for an upcoming Transformation Tuesdays post… and I am getting over a Sinus Migraine thanks to the ever-changing barometric conditions…gotta love Michigan weather…
To break the no-writing streak, I decided to share what would usually be the subject of a Mama-Mondays post. The subject was an accidental discovery; I hope I’m the first to mention it and receive some major culinary kudos!
In the past I’ve used freshly-squeezed lemon-juice to keep sliced apples from turning brown; they still turn brown albeit much more slowly. When my kids have snack-duty for school I usually slice organic apples (apples are #1 on the Environmental Work Group’s 2012 Dirty Dozen list) and roll them in diluted lemon juice. On one such occasion I ran out of lemons and reached in the ‘fridge for what I did have…leftover fresh pineapple juice from my pineapple oatmeal recipe. The results were amazing! Leftover apples came back home, after a full day at school, completely white.
This Thanksgiving I forgot to roll the apples for my Apple-Pecan salad in any juice at all. They turned light brown in thirty minutes. Not wanting my apples to brown further, I rolled them in pineapple juice and watched in amazement as THE “BROWN” CAME OFF. The pineapple juice turned a tan color and the apples turned white. I showed the slices off to my husband (who had sliced them) and stepdaughter! They were impressed 🙂 I’m guessing the enzymes in the pineapple juice help to break up the oxidized apple enzymes while the pH of the juice denatured the remaining enzymes so they could no longer be oxidized? (Any chemistry buffs out there?)
To summarize, here are the benefits of using pineapple juice on apple slices:
- Diluted fresh pineapple juice completely prevents browning. Completely.
- Apple slices taste better with a hint of sweet pineapple than with a sour hint of lemon.
- [DRUMROLL PLEASE] Pineapple juice REMOVES browning AFTER it has occurred.
HOW TO MAKE FRESH PINEAPPLE JUICE:
- Using a sharp knife, cut off outer skin of pineapple
- Chop pineapple “meat” into small wedges and process in a blender or food processor
- Scoop pineapple puree into a glass jar or bowl and allow the pulp to rise to the top (if you don’t have time for this, skip to step 5 by dumping the puree into the coffee filter),
- Remove pulp to eat in lieu of apple sauce or to flavor oatmeal; store pulp in a glass salsa/sauce jar.
- Filter remaining juice through a coffee filter placed on a sieve or colander into a glass measuring jar or small bowl.
- Dilute juice with filtered water 1:1 and store in your ‘fridge to use as needed to keep apples white or soak grains.
- Storage option: freeze diluted juice in ice cube trays and empty cubes into a freezer bag or mason jar. If you don’t use pineapple juice very often, this option means that you don’t have to worry about it spoiling in your ‘fridge and you’ll always have some handy!
Make sure to give fresh pineapple juice a try. And since you’ll already have pureed pineapple handy, why not skip the cereal box and make some healthy, energy-boosting pineapple oatmeal instead?
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