Citric Acid can be substituted – it will adjust the acidity (lower the pH) of the fruit, which is what you want to do. 1/4 teaspoon powdered Citric Acid is equivalent to 1 Tablespoon lemon juice. It is commonly used to prevent browning in cut fresh fruit or fruit that will be canned.Click to see full answer. Moreover, what can you use in place of fruit fresh? Fruit Fresh Alternatives Vitamin C Tablets. One alternative to using a commercial product to retard the spoiling process of fresh cut fruit is to use vitamin C tablets. Natural Sulfur. Naturally occurring sulfur has the potential to prohibit the browning that happens when fresh fruit is cut. Chili Pepper. Fruit Juices. Fresh Fruit. Subsequently, question is, what can I use as a substitute for citric acid? Substitute 1 tablespoon of lemon juice or white distilled vinegar for every 1/2 teaspoon of citric acid called for. Also, is Fruit Fresh Produce Protector the same as citric acid? No, it is a combination of sugar (dextrose), ascorbic acid (vitamin C), citric acid, and silicon dioxide. Lisa F.How does citric acid keep fruit from browning? How to Use Citric Acid to Keep Fruit From Browning Combine 1 tbsp. of citric acid with 1 gallon of cold water in a bowl and mix. Add pieces of cut fruit to the bowl immediately after cutting, completely submerging the fruit in the liquid solution. Let the fruit set for 15 minutes in the solution before removing and draining off the liquid. Tip.
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