Salt water beats lemon juice for keeping apple slices fresh.

The best no-lemon trick for keeping apple slices from browning in a lunch box is a quick soak in lightly salted water.

Lemon juice works because the citric acid slows down the enzyme that causes browning. Salt water does the same thing, and it won’t make the apples taste weird if you use the right ratio. One half teaspoon of salt per cup of water, soak the slices for two minutes, then drain and pack. No, you won’t taste the salt.

For sweeter fruits like pears or peaches, use honey water instead — two tablespoons of honey dissolved in a cup of water. Honey has acids too, plus it adds a light protective coating. Bananas brown differently, but a quick dip in either solution helps them hold up longer.

Just pat the fruit dry with a paper towel before sealing the container. Excess moisture makes everything soggy.

Future You won’t have to pick brown apples out of the lunch box.