PREVENT FRESHLY CUT – CHOPPED FRUITS AND VEGETABLES TURNING BROWN

Cut lemon and gently rub on diced Apples, Pears, and Guava, or spray lemon juice on other freshly chopped fruits and vegetables -doing this prevents the enzyme which is also known as tyrosinase- the polyphenol oxidase in the cells from getting exposed and reacting to oxygen in the air and turning peeled- diced- chopped fruits and vegetables brown.

Lime keeps cut – chopped fruits, or salads fresh for hours.

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Crepar® Food Grade Stainless Steel Hand Juicer / Squeezer for Orange, Lemon, Citrus Fruits and Juicy Vegetables.

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