Bananas brown fast, and oxidation is the culprit. But there are solid ways to slow it down. Soda water is my go-to—just a quick soak and the bananas stay bright without any weird aftertaste. If you want to add a subtle flavor, lemon or pineapple juice works, but don’t overdo it or the tang takes over. For those who prefer a more neutral taste, a sprinkle of citric acid or a vitamin C solution is effective and doesn’t mess with the flavor much. #Food knowledge #Banana #FruitPrep #KitchenTips #Cooking