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Apple oxidization

seijoed

If in wanted to compress a larger batch of mandolin sliced green apples
would I also halt the oxidization enough to effectively get through
A larger table turn? Or do I need to add something acidic still?
I've usually just compressed apples with cinnamon and sugar for the kids,
Makes a great dessert accompaniment.

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Comments

Brendan_Lee_56950

Get yourself some vitamin C tablets and crumble them up in there, I do that for my guacamole and it stays bright green for days.

seijoed

Oh! Hah, got those, thanks mon.

jason.r.whitworth

There are also some like, oxidation resistant apples. I ordered some Opal Apples from Freshdirect in nyc, cut a piece off, left it uncovered in the fridge over night with no browning.

Tim_Sutherland_52834

In the spice/health food sections of your Whole Foods style markets you can find Ascorbic or Citric Acid in powder forms. You can use this to make your acidulated water instead of lemon/lime juice.

Chris_Young_80640

@Jason — Very interesting. I haven't heard of oxidation resistant apples. Looks like its a variety that has reduced polyphenoloxidase enzymes activity. What's the taste like? How acidic?

Crazy thing about apples is that the genetics carried by each seed is entirely different from the parent plant and from the other seeds. You grow an apple tree from seed and you never know what you'll get. But it looks like this might have been an actual cross of apples varieties through grafting.

Brendan_Lee_56950

I just finished an apple marketed as a "tropical apple". It's a cross breed, I can't for the life of me remember the name at the moment but it was interesting. It has the crisp tart nose like a green apple but the finish is super floral almost rose water smelling with no harsh acidity on the finish. Probably the strangest apple experience I've ever had.

EDIT: here's the variety, it's called the piñata apple http://www.stemilt.com/Our_Fruit/Fruit-Apples-PINATA.cfm

jason.r.whitworth

@Chris It tasted like maybe a mix of a golden delicious and a honeycrisp. Nicely tart and crisp without the mealyness i associate with a golden delicious. Moderately acidic.

Here is the website http://www.opalapples.com/about.aspx