Do Ambrosia Apples Have a Superpower?
Did you know that Ambrosia apples have a unique quality (we like to think of it as a superpower) that makes them take longer to turn brown than other apples? This is because they naturally contain lower levels of an enzyme called polyphenol oxidase (PPO), which is responsible for the browning reaction that happens when apples are exposed to air.
The naturally reduced levels of PPO in Ambrosia apples mean that when you cut or bruise them, it takes longer for them to start browning. Sweet and crispy apples for longer? That is a superpower!
Ambrosia apples are a perfect snack for picnics, car trips, sports games, school lunches and more! Since Ambrosia apples are slow to brown, they are also a great addition to fruit trays, salads and desserts.
The slower browning of Ambrosia apples is also advantageous when preserving by canning or freezing.
It’s worth mentioning that even though Ambrosia apples are slow to brown, you can still use treatments to delay the browning process further if desired. For example, you can apply lemon juice, citric acid, or ascorbic acid (vitamin C) to the cut surfaces of the apple to help prevent browning and keep them looking fresh even longer! (Note: This will slightly alter the flavour of the Ambrosia apples.)
Ambrosia apples make a great snack or addition to any meal! What is your favourite way to enjoy Ambrosia apples? Let us know by sharing pictures on Social Media and tagging Ambrosia apples. Use #Ambrosiaapples and #AmbrosiaTestKitchen, and you may be featured in our newsletter!