Storing fruits and vegetables correctly not only helps them retain their freshness, but it also saves you money in the long run by reducing food waste. Here is a beginner’s guide on how to store your produce properly:.
1. Separate ethylene producers from ethylene-sensitive fruits and veggies
Some fruits and vegetables produce a gas called ethylene as they ripen. This gas can cause other produce nearby to ripen and spoil faster. The fruits and veggies that produce the most ethylene include:.
- Apples
- Apricots
- A ripening banana
- Cantaloupe
- Kiwi fruit
- Mangoes
- Nectarines
- Peaches
- Pears
- Plums
- Tomatoes
Keep these produce separate from ethylene-sensitive fruits and veggies, which include:.
- Asparagus
- Broccoli
- Carrots
- Cucumbers
- Eggplant
- Lettuce and other leafy greens
- Potatoes
- Squash
- Watermelon
2. Use proper containers for storage
Most produce can be stored in the refrigerator in their original packaging, but some require special containers to keep them fresh. Here are some tips for storing fruits and veggies:.
- Apples: Store in a cool dark place or in the refrigerator.
- Bananas: Keep at room temperature until ripe, then refrigerate.
- Citrus fruits (oranges, lemons, limes): Store at room temperature.
- Grapes and berries: Store in the refrigerator in their original packaging or a perforated bag.
- Mushrooms: Store in a paper bag in the refrigerator.
- Onions: Keep in a cool, dry, well-ventilated place.
- Potatoes: Store in a cool, dark place.
- Leafy greens: Store in a plastic bag with a damp paper towel to keep them fresh longer.
3. Keep produce dry
Washing produce before storing them can cause them to spoil faster. Only wash them right before you’re ready to use them.
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Also, remove any wet or damaged leaves on your produce before storing them, as they can cause other parts of the produce to spoil more quickly.
4. Store produce in the right temperature
Most fruits and veggies can be stored in the refrigerator (between 35-40°F). However, there are some exceptions:.
- Avocados, bananas, peaches, and plums should be kept at room temperature until they are ripe, then refrigerated to slow down the ripening process.
- Basil, cilantro, parsley, and other delicate herbs should be stored in the refrigerator, but in a jar with water like cut flowers.
- Tomatoes should be left out at room temperature until they are ripe, then can be refrigerated to extend their shelf life by a few days.
5. Freeze produce for long-term storage
If you can’t eat all your produce before they start to spoil, consider freezing them. Most fruits and veggies can be frozen for later use. Here are some tips for freezing:.
- Cut or chop your produce into small pieces before freezing them.
- Blanch vegetables before freezing them to preserve their color and texture.
- Frozen produce can be kept for up to 12 months.
Wrapping Up
Storing your fruits and veggies properly can help them retain their freshness and flavor for longer, and it can also help you save money by reducing food waste. Follow these tips to keep your produce fresh as long as possible.
