A mom mentioned she puts the cut apples for kids snacks in salt water to prevent oxidization. What is that about?
Is it necessary?
The slices will get a little brownish if you cut them and then don't eat them for hours, but I've never thought that it mattered. We don't soak them in anything here.
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..