How to Stop Fruit From Browning When Dehydrating

Have you ever chopped apples for dehydrating—only to have them turn brown before you even get your trays fully loaded?

It’s unappetizing and de-motivating.

Why dedicate time to dehydrating if the fruit is just going to turn out gross-looking?!

Thankfully, there’s a simple solution!

Why You Should Pretreat Fruit Before Dehydrating

Pretreating fruit before dehydrating helps to prevent browning, which is caused by oxidation.

By treating your fruit with an acid solution, you can maintain its vibrant color and retain its freshness.

Pretreatment is especially important for tender fruits like apples, pears, and bananas.

4 Ways to Acidify Fruit to Prevent Browning

1. Lemon Juice

Prepare a bowl with a quart of cold water. Add about half a cup to a cup of lemon juice.

As you chop the fruit, simply place the pieces directly into the lemon-water mixture.

There’s no need to let them soak for too long—just long enough while you prepare the rest of your fruit.

2. Citric Acid

Another option is to use citric acid, which can be found in the canning aisle at your local grocery store.

Mix about a teaspoon of citric acid per quart of water, adjusting the measurement depending on the amount of water you need.

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3. Fruit Juice

Soaking your fruits in fruit juice can also prevent browning, especially considering most store-bought fruit juices have citric acid added.

Try mixing and matching the juices with different fruits. For instance, we love soaking apples in pineapple juice for a unique twist!

You would add the fruit juice to a bowl of water just like you would if you were using lemon juice, and proceed the same way.

4. Lime Spray Bottle

If you prefer not to soak your fruit, prepare a half-water, half-lime juice mixture in a spray bottle. As you load your dehydrator trays, spritz your fruit with the mixture.

Easy peasy!