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I’m packing apple slices for lunches and trying to stop them from turning brown by midday. Does soaking them in lemon water for cut fruit actually keep them looking fresh, or does it mostly make them taste sour?
If you use this method, what ratio of lemon juice to water works without noticeably changing the flavor? I’d also be interested in other simple ways to keep cut apples from browning when they need to sit for a few hours.
