Salt water beats lemon juice for keeping sliced fruit fresh.

A quick soak in lightly salted water keeps apples and pears from browning without leaving a lemony taste.

The science: browning happens when the fruit’s enzymes hit oxygen. Lemon works because acid slows the enzyme down. Salt does the same thing, and the best part is the salt doesn’t stick around if you do it right.

• Use about 1/2 teaspoon of salt per cup of water
• Soak the cut fruit for 2–3 minutes
• Drain and pat dry before packing

The fruit tastes like apple, not salt. Your lunchbox will not turn into a pickle. (If you’re paranoid, a quick fresh-water rinse after the salt bath eliminates any lingering saltiness.)

Want a slightly sweeter option? One to two tablespoons of honey dissolved in a cup of water does the same trick. Honey contains a compound that inhibits the browning enzyme, on top of the simple coating effect.

The final tip: make sure the fruit is dry before you seal the container. Excess water makes slices soggy, which is a different lunchbox tragedy.

Lemon juice works, but it’s a crutch. Salt water is the cleaner solution.

Your kid will eat the apple slices, not the science.