Re: Are there some fruits that don't oxidize?

Cut citrus fruits generally don't brown or oxidize like apples, bananas, pears and peaches often do. Other cut fruits that are not as likely to brown based on my experience are watermelon, cantaloupe, cherries, seedless grapes and strawberries. You could also try dried fruits such as raisins, prunes, dried pears, dried pineapple and dried apricots. Oxidation is also not a problem with small fruits that do not need to be cut before use, such as blueberry, raspberry, blackberry, etc.

If browning is a problem, there are several simple techniques to prevent it. One involves coating the cut fruit with citrus fruit juice (lemon juice is often used) or soaking it in acidulated water. Cut fruits can even be soaked in lemon-lime soda. Cut fruits can also be treated with ascorbic acid, which is found in commercial products such as Fruit fresh. You can also place the cut fruit immediately into boiling water for a few seconds to inactivate the enzyme that causes browning, polyphenol oxidase. This is termed blanching and is a standard technique in cooking and canning fruits.

For more information search google.com for fruit browning.

References

Why Fruits and Vegetables Turn Brown
Re: Can you please explain the process of enzymatic oxidation in apples?
Fruit fresh
Blanching