Salt water is the right answer

Salt water is the best non-lemon way to keep cut apples from browning.

Mix 1/2 teaspoon of salt into a cup of water, drop your apple slices in for about five minutes, then drain. That’s it. The salt stops the enzyme that causes browning. Rinse the slices quickly if you’re worried about saltiness — they’ll still stay pale for hours.

Honey water works too: 2 tablespoons of honey in a cup of water, soak for 30 seconds. But saltwater is cheaper, faster, and less sticky.

For a lunchbox, you don’t need any fancy insert. Just pack the slices dry after the soak. If you want the “whole apple” look, rubber-band the wedges back together, but the cuts will still brown unless they hit the saltwater first.

Future you will grab a handful of white apple slices without a second thought.