How To Keep Pears From Turning Brown (2 Easy Tips)

To keep pears from turning brown, it’s best to soak your slices into a solution with a high PH level (better above 7) like lemonade and wait for a few minutes to keep cut pears from browning fast.

The one universal issue we face when cutting or slicing fruits like pears, bananas, or apples is that they’ll start browning after a while. Although this reaction doesn’t mean anything wrong, it makes our pears look less appetizing. Yet, knowing how to stop it from happening isn’t common knowledge.

However, the method mentioned above is not the only way to stop the browning reaction in pears. So, if you want to know more about why this fruit reacts like that and other methods to deal with this annoying phenomenon, today’s post is for you.

Related: List of fruits from A to Z

How Do You Keep Cut Pears From Turning Brown?

The most straightforward strategy to minimize fruit browning is to delay the chemical process that triggers it. In the instance of pears, it’s advisable to restrict the enzyme Phenolase from converting phenols into O-quinones.

Although there are many alternative methods like syrup or honey, the two best ways to keep cut pears from turning brown fast are using acidic solutions and blanching the pears.

1. Use acidic solutions

Lemon extract, or any remedy containing a pH of less than 7- appropriate for human intake, will effectively prevent the oxidation mechanism in fruits, including pears.

To slow the chemical reactions in pears utilizing the lemon extract, please follow the steps below:

  • First, use your knife to pare the pears into your preferred pieces and place them into a bowl.
  • Next, squeeze your lemon all over the bowl for a few minutes. When encountering the pear flesh, lemon’s citric acid disables the enzymes and delays the darkening process.

Note: Prepare a lemon-water remedy comprising equivalent portions of each component if you do not enjoy the intense acidic flavor of lemon on the fruits and dipping the sliced pieces in the mixture.

2. Blanch the sliced pears to prevent browning

Another technique you could utilize to stop the darkening process is to give the fruits a quick blanch. Indeed, blanching will shut the enzymes down and cease the temperature to end the boiling procedure. If you want to know how to keep pears from turning brown using heat, follow our 5-step guide:

  • First, cut the fruits into the chunks you prefer.
  • Then, prepare a pot of water and boil it.
  • Next, put the pears in and simmer for 40-50 seconds to minimize the enzymatic fluid.
  • After that, strain the pieces and place them in freezing ice water to halt the boiling procedure.
  • Lastly, drain them to eliminate any extra water.

Alternatively, blanch the sliced pieces for a couple of minutes in heated water to avoid darkening and flavor loss before putting them into the icy water.

Why Do Pears Turn Brown?

There are lots of enzymes found in fruits, which aid in their maturing stage. In the case of pears, they feature special phenolase enzymes called Phenolase and phenols in their tissues. After you chop the pears or split them, these enzymes get exposed to air directly.

Once sliced pears get contacted to oxygen, the enzymes phenolase and phenols within their flesh undergo oxidation. And this oxidation is the culprit of your pears’ darkening (browning) reaction.

In detail, here’s how the chemical reaction takes place:

When phenolase enzymes meet the oxygen in the environment, they transform the phenols into o-quinones or melanin, a dark pigment. It’s also the reason why split pears change color when they ẹncounter. Oxygen.

Can You Slice Pears Ahead Of Time?

It’s OK to slice and pare your pears ahead of time and still preserve their initial white creamy appearance. The key is to disable the enzymes and prevent them from oxidizing when introduced to oxygen.

If you don’t want to utilize our two suggestions above, we recommend wrapping the sliced pear pieces in polythene foil. Sealing them reduces the volume of air they become exposed to, preserving their beauty.

Do Cooked Pears Turn Brown?

No, not at all. Once you cook your pears, they will not discolor and become darker even when you let them come in contact with oxygen directly. As stated previously, heating the fruits will cancel the enzymes in their flesh.

However, if you cut the pears way early before you begin to cook and leave the pieces out in the air, they will become dark even before you heat them.

Are Brown Pears Safe to Eat?

There is no specific answer to this question as there are several reasons why your pears turn brown. The decoloration will not cause fruit poisoning if you slice it a few hours earlier and it is new at the chopping.

Yet, if you consume fruits that have gotten bruised already when you cut them, be cautious. In such a situation, the pears will likely be rotten and risky to eat if they are dark, squishy, and soggy.

How Long Do Pears Last In The Fridge?

Based on the variety and condition of pears, their shelf life may differ. If you use seasonally selected pears, they will remain fresh longer than previously stocked and harvested ones.

If you’ve done everything correctly, these pears can stay in their best condition for up to a week in the fridge.

Why Does Apple Puree Brown?

Fruit purees are healthy drinks and would be perfect for people of all ages as they contain lots of vitamins. However, as explained earlier, apples (and similar fruits) tend to get dark after their flesh comes in touch with the surrounding environment. Here’s the reason why we have this discoloration:

When you nibble or slice into an apple, small fruit tissues become torn open. Enzymes and molecules that the system had previously segregated now interact. When we introduce some oxygen to the mix, the subsequent chemical reaction produces this dark coloration.

It appears nasty; however, the fruits understand what they are doing. Indeed, these chemicals are protective as they act as preventive barriers; if you were a germ or a bug, this defensive fence would be more than enough to put you out of business.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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