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 avoid 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 then has a taste of the acid used, which can be very pleasant on the palatte. Items that are going to be cooked are usually not acidualted, as there is no need for them to maintain their original color.
