What is a good thin skinned apple to use when serving an apple dip at a kids birthday party?

November 13th, 2009 | by admin |

Also, what’s the best way to preserve the apple slices so they won’t rapidly brown? Thanks. :0)

I haven’t yet found an apple that has skin thin enough for my daughter to want to eat it, and she’s 4. You could peel the apples. Golden delicious has a more tender skin in my opinion, but it also seems to me that their peak season is over and the only ones you’ll get now are sad and mealy.

At any rate, peeled Granny Smith have a high malic acid content that helps slow rapid browning. They can be peeled to prevent the skin from choking anyone. Additionally, storing the peeled, sliced apples in a solution of cold water with some lemon juice squeezed in (one lemon should do) will help to prevent them from quickly browning ("oxidizing"). They will be more tart than usual this way, but as you’re serving them with a dip (presumably a sweet one like caramel) they will be a nice contrast to the sweetness.

I think it would be interesting to experiment with storing the sliced and peeled apples in something like a pomegranate juice blend (pomegranate cherry or cranberry). They would presumably take on a pinkish hue and the acidity of the juice would probably help slow browning.

  1. 4 Responses to “What is a good thin skinned apple to use when serving an apple dip at a kids birthday party?”

  2. By Rob M on Nov 13, 2009 | Reply

    To stop apples going brown in air, just dip them in (or brush them with) lemon juice. It works. Trust me!
    References :
    I’m a chemist.

  3. By katerbecker on Nov 13, 2009 | Reply

    I haven’t yet found an apple that has skin thin enough for my daughter to want to eat it, and she’s 4. You could peel the apples. Golden delicious has a more tender skin in my opinion, but it also seems to me that their peak season is over and the only ones you’ll get now are sad and mealy.

    At any rate, peeled Granny Smith have a high malic acid content that helps slow rapid browning. They can be peeled to prevent the skin from choking anyone. Additionally, storing the peeled, sliced apples in a solution of cold water with some lemon juice squeezed in (one lemon should do) will help to prevent them from quickly browning ("oxidizing"). They will be more tart than usual this way, but as you’re serving them with a dip (presumably a sweet one like caramel) they will be a nice contrast to the sweetness.

    I think it would be interesting to experiment with storing the sliced and peeled apples in something like a pomegranate juice blend (pomegranate cherry or cranberry). They would presumably take on a pinkish hue and the acidity of the juice would probably help slow browning.
    References :

  4. By Luv2Cook on Nov 13, 2009 | Reply

    Lemon juice prevents the browning and I would go with a granny smith apple and probably best to peel them if you are worried about them being able to eat the skin. I picked granny smith because that is the kind of apple you get when you buy a carmel apple:-)
    References :

  5. By Special K on Nov 13, 2009 | Reply

    granny smith dont brown so fast and cut up nice.
    References :

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