Acidulated water
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Acidulated water is water where some sort of acid is added—often lemon juice, lime juice, or vinegar—to prevent fruits or vegetables from browning so as to maintain a visual purity. Some vegetables and fruits which are often placed in acidulated water are: apples, avocados, and pears. When the fruit or vegetable is removed from the mixture, it will usually resist browning for at least an hour or two, even though it is being exposed to oxygen.
An added benefit of placing items in acidulated water is that the food item acquires a taste of the acid used, which can be very pleasant on the palate. Items that are going to be cooked are usually not acidulated, as there is no need for them to maintain their original color. [1]
- ^ Smith, S.E.. "What is Acidulated Water." WiseGeek. 1 7 Mar. 2008 <http://www.wisegeek.com/what-is-acidulated-water.htm>.
