I learned one of my earliest kitchen tricks from the food stylists at The Rachael Ray Show: if you want apples or pears to stay perfectly white after slicing, you soak them in acidulated water (aka water with a splash of acid...usually lemon juice). It’s a classic trick for a reason- because it works. But if you’ve ever packed apple slices for your kids (or yourself), you know the downside: that lemon flavor can sometimes come through a little too strong, especially for picky eaters.So when I came across a new method from Top Chef standout Chef Sarah Bradley using lightly salted water instead of lemon, I immediately stopped scrolling. Not only did it feel like a genius swap, but it also solved a very real-life problem: I don’t always have a lemon on hand when I need one. Salt, on the other hand is always within reach.
Like a lot of parents, I’m constantly prepping fruit for snacks,lunchboxes and after-school playdates. And in my house, the second apple slices start turning brown, they’re basically dead to my kids. So the idea of having another trick up my sleeve to keep apples crisp, fresh-looking and appealing felt like a total win.Chef Bradley has shared that she uses this method weekly for her apple-loving kid, and after seeing her results, I had to try it myself. Because if there’s a way to keep apples looking just-cut for hours, without the lemon taste, it’s absolutely worth testing.Related: 7 Easy Ways to Keep Sliced Apples From Turning Brown, According to Apple Orchard Owners
Courtesy Jeanette Donnarumma
How To Use Salted Water To Prevent Browning on Apples
Chef Bradley revealed that she learned this trick from someone else and now relies on it regularly. The method is simple: add a pinch of salt to a pint-sized container of water, slice your apples and let them soak for about 10 minutes.
Courtesy Jeanette Donnarumma
One commenter on her video explained the science behind the hack perfectly: “Plant scientist here! Salt inhibits the enzyme in apples that causes browning (yay biochemistry!).” That enzyme—polyphenol oxidase—is what reacts with oxygen and causes that unappetizing brown color. The salt helps slow that process down.After soaking, Chef Bradley leaves the apples out for hours, and they still look bright and fresh.
Courtesy Jeanette Donnarumma
I followed her exact method, using a pinch of salt in water and soaking freshly-sliced apples for 10 minutes. I then let them sit out for two hours and I had very similar results to Chef Sarah. Even after a few hours, the slices stayed noticeably whiter than untreated apples.
The real test, though? My kids. I was slightly nervous they’d pick up on the salt, especially since they’ve rejected lemon-treated apples in the past...but they didn’t flinch! They ate them exactly as they would fresh-cut slices, which honestly makes this feel like a major lunchbox win.
Related: The #1 Change I Noticed When I Ate an Apple Every Day for a Week
Courtesy Jeanette Donnarumma
4 Tips for Using This Method
Here's what I learned while testing this hack.
1. Scale your salt and water properly
If you’re prepping more than one apple, adjust accordingly. A good rule of thumb is about a pinch of salt per apple and roughly two cups of water to ensure all slices are fully submerged and evenly treated.
Related: It's Time To Get Creative—20 Tempting Apple Desserts (That Aren't Pie!)
Courtesy Jeanette Donnarumma
Stick to about 10 minutes. Leaving apples in the solution too long can start to effect the flavor and texture, making them slightly salty or soft.
3. Give them a quick rinse (optional)
If you’re sensitive to any salt flavor, you can give the slices a quick rinse with fresh water after soaking. I found it wasn’t necessary, but it’s an easy extra step if you want a completely neutral taste.
Related: The Best Way To Make Baked Apples, According to Jacques Pépin
Courtesy Jeanette Donnarumma
After soaking, pat the slices dry with a paper towel before packing them up. This helps prevent excess moisture from building up in containers, keeping the apples crisp longer.
Related: Save This List! Here’s Where To Go Apple Picking in Every State
2 Other Fruit Hacks To Try
I was inspired by this trick and had a couple of other favorites I wanted to highlight.
1. Store berries in glass containers with paper towels
Wash your berries when you get them home from the grocery store and store them in a paper towel lined, glass container. This simple step can extend the life of strawberries, blueberries and raspberries by preventing them from getting mushy or moldy too quickly.
2. Freeze grapes for a snack upgrade
Pop grapes in the freezer for a few hours and you’ve got a refreshing, naturally sweet snack that feels like a treat, especially great in warmer months or packed in lunchboxes.
Courtesy Jeanette Donnarumma
Final Thoughts
I love a kitchen hack that actually fits into real life, and this one checks a lot of boxes. It’s simple, affordable and uses something you already have in your pantry, which makes it even more appealing than the traditional lemon method.
While acidulated water will always have its place, this salted water trick feels like a practical alternative, especially for families. The fact that my kids didn’t notice a difference in taste is what really sold me.
For me, this is officially going into the regular rotation, especially for school lunches and snack prep. Because anything that keeps apples looking fresh and gets eaten without complaint? That’s a win.
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