A water mixture that has been made acidic by combining lemon juice, lime juice, vinegar, or wine with water. An acidulated water solution is often used to prevent cut fruits (apples and pears) and some vegetables (artichokes) from becoming discolored and brown from exposure to air. The peeled or sliced fruit and vegetables are dipped or placed in the mixture for short periods of time, allowing the food to absorb the liquid to avoid turning brown.
Acidulated water can be made by adding 1-1/2 tablespoons of vinegar or 3 tablespoons of lemon juice (lime juice can be substituted), or 1/2 cup of white wine to a quart of water. Mix thoroughly and use to dip the food into the solution or place a small amount in the bottom of a shallow pan and allow the food to be dipped and sit in the solution.