I was making a big dinner tonight...turkey Salisbury steaks, stuffing cups, carrots, and chunky applesauce. I got busy and lost track of time; all of a sudden mealtime was imminent and I had to start working on everything at once. It was organized chaos!
My first task was to cut the apples. I didn't need to cook them till much closer to dinner, and I didn't want the apple slices to turn brown. I knew from past experience I had a couple of options to keep them from oxidizing. Fruit Fresh does a good job, but I didn't have any on hand. Lemon juice works really well, but I think it affects the taste, and I'd have to sweeten the applesauce at the end to compensate for the acid taste. Since I'm trying to avoid extra sugar, I discarded that option too.
As I was mulling over my options, I remembered a conversation I had with a caterer a few months ago. The apples on his fruit tray were sweet and beautiful, and I asked him what his secret was. He said he soaked them in lemon lime soda! Supposedly there is enough citric acid in Sprite or Sierra Mist so it will keep fruit from browning.
I decided to try soaking apples in soda to keep them from getting brown. I sliced the apples, put them in a small bowl, poured a can of soda over them, and covered the bowl. I let the whole thing sit for about an hour. At the end of the period I took the lid off and was pleased to see that the apples were still very fresh-looking. I poured off the soda and popped the bowl in the microwave to cook.
Even when the apples were cooked they were less brown than they usually are. The residual soda also gave them a nice flavor. I added a bit of cinnamon and set my experiment on the table with the other dishes.