A squirt of lemon is the lazy fix for brown fruit

A squirt of lemon or lime juice is the easiest way to keep sliced apples and pears from turning brown in a lunch box.

Browning happens when the fruit’s enzymes hit oxygen. Acid slows that reaction way down, which is why citrus works. Just toss the slices in a little lemon or lime juice — enough to coat them, not drown them — before packing. If you don’t want the tang, ascorbic acid powder (sold as Fruit Fresh) does the same thing with zero flavor change.

An airtight container helps too, since less air means less oxidation. And a quick honey-water soak works in a pinch — honey has compounds that slow browning — but it’s stickier and adds sweetness you may not want. Bananas are the exception: they brown fast and turn mushy, so either slice them fresh in the morning or accept the brown.

Honestly, browned fruit still tastes fine. This trick is mostly about making lunch look appealing, which matters more than people admit.