On 10/1/2024 at 11:53 AM, MaryIsobel said:
I had great success with my 10 year old fruit fresh. 30 hours in and not a sign of browning. I used honeycrisp apples as that was all I had but for the wedding, I want to do a red slice and a green slice so will stic with the honeycrisp and go with grannysmiths for the green.
Update: Even after 48 hours most of the leftovers were not brown. What I noticed is that if there was any bit of the core left, that part started to turn brown after about 30 hours. I sliced the apples (well, my husband did, hence the bits of core left🤣) swished them in the solution of fruit fresh (basically citric acid) and water for about 45 seconds, drained them in a colander and without patting them dry, put in ziplock bags. The next afternoon, we spread them on kitchen towels and patted them dry with paper towel. They were perfect.
