Salt your fruit salad. Seriously.

Salting your fruit salad for ten minutes before you pack it draws out the liquid early, so it’s not leaking into your lunch later.

Sounds weird, but it works. Toss your chopped fruit with a pinch of salt, let it sit for about ten minutes, then pour off the juice that collects in the bowl and pat the fruit dry. The salt doesn’t make the fruit salty — it just makes the cells release water, and a tiny pinch actually makes fruit taste sweeter.

Two smaller fixes that matter almost as much: dry your fruit after washing it. Rinsing berries and cutting them while wet adds way more water than you think. And if you can, pack the fruit in its own container and combine it with the rest at lunchtime. The pros do this for a reason — fruit always weeps eventually, separate containers just contain the flood.

This is not where you save six bucks — future lunch-you deserves dry bread.