Deliciously Simple Apple Slice Recipe (2024)

FAQs

How to spice up apple slices? ›

The milk and water covered apple slices will brown as these liquids don't have any acidity to prevent the process of oxidation. You can take the apple slice experiment one step further with your students. Eventually, the apple slice, with the lemon juice, will fully absorb the lemon juice and start to brown.

To thinly slice an apple, remove the stem and cut in half from stem top to bottom. Then, take one half and cut slices as thinly as you can. A sharp knife is helpful for this job, and you can also cut the apple half in half again to have less fruit to work with.

The longer the enzyme is exposed, the browner each slice will become. Lemon juice contains citric acid, which is a natural anti-oxidant. Therefore, when you apply lemon juice to apple slices, it helps to prevent the oxidation process.

The apple turns brown because vinegar possesses an inadequate pH level (in other words, it is not acidic enough) to hinder the enzymatic activity that is responsible for the apple turning brown.

... 39 Calcium caseinate and whey protein-based coatings on apple and potato slices reduced browning by acting as oxygen barriers, and reducing the gas transfer rates, the postharvest quality of coated apple and mango were also improved.

It is safe to eat apples and drink milk together, as there is no chemical reaction between the two foods that would make them harmful to consume.

If you have fresh lemons laying around, then you might prefer this quick and easy method. Just squeeze a half lemon over your apple slices and let the high acidity from the lemon juice do the work! The apple will eventually brown quicker than using salt water or honey water, but it can work when in a pinch.

If the recipe calls for 6 cups of sliced apples, you'll likely need about 8 medium-sized apples, or about 2 pounds of medium-sized apples.

Slice your apples into wedges that you and your guests can easily grab. You can also skewer the wedges to make dipping and handling easier.

What flavors pair with apple? ›

Apple: Pairs well with almonds, apricots, caramel, cardamom, chestnut, cinnamon, citrus, cranberry, currant, ginger, hazelnut, lychee, mango, maple, orange, rosemary, and walnuts. It mixes particularly well with brandy, kirsch, Madeira, rum, and vermouth. There are many great apple co*cktails to offer inspiration.

Mix 1/2 teaspoon kosher salt into 1 cup of cool water until dissolved. Add your sliced apples and soak for about 10 minutes. Drain the apples and store in an airtight container for up to a week. If you're packing the apples in a lunch box right away, give them a rinse under cool water.

If you're slicing apples in the morning to be eaten at lunch, this is the easiest method. No pre-soaking or rinsing required here — you can prep while you're half asleep. Simply slice the apples and store them submerged in tap water in a lidded container or sealed baggie at room temperature.