We have all been there
before, you buy a beautiful variety of fruits and vegetables with the
intent on eating them promptly then before you know it, they have
spoiled on you! Studies have shown that around 40% of food products in
the US are never eaten but thrown away. Storing produce properly can
help you avoid waste and save your money. Here are some great produce
tips and tricks so that you can get the most time out of your fruits and
- Store tomatoes at room temperature and away from direct sunlight.
- Leafy greens stay fresh longer if they’re rinsed, wrapped in a paper towel, and refrigerated in a container or sealed plastic bag.
- Mushrooms stay fresh longer if stored in a dry and breathable packaging such as brown paper bags.
- Just like cut flowers, herbs do not survive for long if not placed in water. Store herbs with their stalks immersed in water in a jar. Or you can opt to freeze your freshly chopped herbs in an ice cube tray full of olive oil.
- One fruit to keep away from the rest of your fresh produce is the banana. Bananas emit a lot of ethylene gas. The gas will not only cause them to ripen and spoil quicker, but also, ruin any other fresh produce around them.
- Exposure to elevated temperatures increases the rate at which fruits and vegetables ripen. Avoid keeping your fresh produce near stoves, gas cooker tops, toasters and other appliances that emit heat.
- Most fresh produce also spoils faster if its flesh is exposed to air. Avoid cutting fruits and vegetables until you are ready to use them. If you do need to cut for instance, a potato, apple, or avocado, try storing the remaining piece in an inch or two of water then place it in the refrigerator. This will prevent it from turning brown since the flesh is not exposed to air. Just be sure to use it up within 2-3 days of storing.