In the vein of healthier eating, apples are kind of a holy grail. Relatively inexpensive, they last forever in the fridge, super tasty and are rumored to keep doctors away. But once cut the clock is running at a screaming pace. And while the browning doesn’t impact the taste, presentation is everything.

I ran across this site researching the issue and seems they researched and tested the issue so all I had to do was try their recommendation to see if it addressed the need and super happy to say it’s amazing. This opens up apple slices and fruit dip as a dish that can be brought to picnics and gatherings. Here’s the best for my reference:

Apple Treatment Method: Salt Water

For this method, I followed these instructions for the best way to keep apple slices from browning and dissolved 1/2 teaspoon of kosher salt per cup of room-temperature tap water, soaked the apples in the solution for five minutes, and then rinsed them in a colander under running tap water.

Just like the honey-treated apples, these slices didn’t get a hint of browning after 12 hours at room temperature, and did not taste at all like salt. Along with the honey-treated apples, I stored the salt-treated apples in the fridge overnight, and the bagged slices were still perfectly crisp and intact. (The plated slices had shriveled a bit, just like the honey apples.) This is my personal favorite method for preventing apple browning, and the one I’ll be using in the future.