Mango Salsa Jicama/Granny Smith Apple

[PamperedchefDaly]

I am making the mango confetti salsa ahead of time for friends that are coming over. I bought a granny smith apple instead of a jicama because I read on this forum that it's been done before. Now I'm wondering if the apple will turn brown? I'm sure it's OK when you use it in a demo and gets eaten immediately, but this is something that will be prepared several hours ahead.

For those of you that have used the granny smiths, did you peel them first, and did they turn brown? Or am I out shopping again today looking for that jicama? TIA

 

[pchockeymom]

When ever you peel an apple and dice it for any recipe, you want to peel, then sit in lemon-lime soda (can also do just lemon juice but that enhances the flavorr a bit too much some times). This neutralizes the effect of the oxygenation that causes the apple to brown. Since you're making this ahead, I'd personally peel, soak, slice with apple wedger, soak again, then mfp. Once it's mixed with the acids of the other fruits and veggies it'll be fine. And, when I say "soak" I mean more like, dip, count to 3, take out.

 

[wadesgirl]

I've made this so many times but I cannot remember now - does it have lime juice in it? If so just sub out for lemon juice which will keep the apple from browning. I've done the apple berry salsa many times and never had a problem because of this.