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Wash apples.
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Halve, and then cut into quarters.
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Remove the section of core from each
quarter; slice fruit.
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To keep apple slices (or any fruit) from
turning brown after being cut, dip the fruit into a bowl of lemon
juicer.
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Or use orange juice, grapefruit juice, or
an ascorbic acid color keeper.
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Then drain the fruit on paper toweling.
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