22 Dec How to keep fruit & vegetables fresher for longer
We all love fresh fruits and vegetables. But if you end up throwing away more than you eat, you’re not alone. Most of us just don’t find it convenient to shop every day to get the freshest daily bounty. We might tend to shop weekly or fortnightly and buy more fresh food than we can use straight away. So it helps to get smart with our fresh produce storage.
Our number 1 storage tip – Wash and prepare your fruit and vegetable produce before storing in your fridge or freezer. Wash all produce in a vinegar bath by filling your sink with fresh water and add 10% white vinegar. Lightly wash then follow by a rinse, works wonders. Make sure to wash all produce to remove any residues, whether it is organic or not.
Here’s a handy guide to keep your produce optimally fresh, cut down on food waste and save you money:
Apples – Store loosely in the fridge
Avocados – Store at room temperature. Once ripe transfer to the fridge.
Bananas – Ripen at room temperature. Peel to freeze.
Berries – Refrigerate in dry, covered container in the fridge.
Cherries & Grapes – Refrigerate in their plastic containers or bags.
Citrus – Refrigerate in the crisper drawer.
Melons – Store whole at room temperature but refrigerate all cut melon.
Stone Fruit – Store at room temperature until ripe, then refrigerate.
Tomatoes – Ripen at room temperature then refrigerate.
Broccoli, Brussel sprouts & Cauliflower – Store in airtight container in fridge.
Capsicums – Store in crisper.
Celery – Wash and cut to size and store in container with water. Change water every three days. Cute some snack size ones to have ready for those quick hunger fixes.
Corn – Refrigerate inside their husks.
Cucumbers – Store in crisper.
Eggplant – Store airtight in warmer part of fridge.
Green Beans – Refrigerate in a sealed container or bag.
Leafy Greens & Fresh Herbs – Store in fridge in a water draining container. Fresh herbs freeze well too.
Mushrooms – Refrigerate and keep unwashed in a paper bag.
Onions & Garlic – Store in a cool, dark, dry place, separate from potatoes as they both deteriorate faster next to each other.
Potatoes & Sweet Potatoes – Store in a paper or mesh bag in a cool, dark, dry place, away from onions.
Other Root Vegetables – Beetroot, carrots and turnips can be kept loose in the crisper drawer after removing their green tops.
Zucchini – Refrigerate in crisper.