A mom mentioned she puts the cut apples for kids snacks in salt water to prevent oxidization. What is that about?
Is it necessary?
I've never done that - but dd likes me to squeeze a bit of lemon juice over her apples sometimes when she brings them to school. I usually do if we've got extra lemons or bottled lemon juice around. I'd guess that's the same - it lessens browning (and adds a nice tartness as well).
Does the salt water really affect the taste, though? It sounds like a peculiar combo of flavors..