Any healthy diet must include fresh produce, but it can be annoying when fruits and vegetables go bad before you can eat them. Here are some easy and efficient ways to extend the shelf life of fresh produce so you may maximize your supermarket haul and reduce food waste.
1. Keep Ethylene-Producers Separate
Certain fruits, such as avocados, bananas, and apples, release ethylene, a natural gas. Because this gas accelerates the ripening process, neighboring crops may spoil more quickly. Fruits and vegetables that release ethylene must be kept apart from other produce in order to preserve their freshness. Put apples in a different drawer or container than your berries or leafy greens, for instance. The shelf life of your produce that doesn’t produce ethylene can be greatly increased by making this minor adjustment.
2. Use the Right Storage for Different Types of Produce
Not all fruits and vegetables should be stored in the same way. Different produce has different requirements for temperature, humidity, and airflow. Here’s a quick breakdown of common fruits and vegetables and how to store them:
- Refrigerate: Leafy greens (like spinach and lettuce), berries, broccoli, and carrots should be stored in the fridge. Use perforated plastic bags or containers with ventilation to allow airflow while maintaining humidity.
- Room Temperature: Tomatoes, bananas, peaches, and citrus fruits like oranges and lemons should be kept on the counter. However, they should be eaten quickly if left at room temperature to prevent overripening.
- Potatoes, Onions, and Garlic: These should be stored in a cool, dry, and dark place, like a pantry or a cupboard. Keep them in a well-ventilated basket or mesh bag to ensure they don’t sprout or rot prematurely.
3. Use Produce Drawers Effectively
Produce drawers in the majority of refrigerators are made to keep fruits and vegetables at the proper humidity level. You can regulate the amount of dampness in these drawers because they are frequently changeable. Vegetables should typically be kept in the “high humidity” drawer and fruits in the “low humidity” drawer. This is because veggies require more moisture to stay fresh, but fruits have a tendency to release moisture. Maintaining their quality and freshness over time can be achieved by keeping them in the appropriate drawers.
4. Don’t Wash Before Storing
It’s preferable to wait until you’re ready to utilize the produce, even if it may be tempting to wash it as soon as you arrive home. Fruits and vegetables that receive too much moisture may mold or rot too soon. Leafy greens, for example, should be completely dried before being stored in a plastic bag or sealed container if you must wash them. Washing produce like berries just before using them is a safer way to stop mold from growing.
5. Use Paper Towels to Absorb Excess Moisture
One of the main reasons why fresh produce spoils so quickly is too much moisture. Paper towels are an easy approach to fight this. To absorb extra moisture, line the bottom of your vegetable drawers with paper towels. You can also put a dry towel inside the bags or containers that you use to store fresh herbs or leafy greens. You can prolong the freshness and crispness of your food with this easy trick.
6. Store Fresh Herbs Properly
Although storing herbs might be challenging, there are methods to increase their shelf life. Put the stems of herbs like basil, cilantro, and parsley in a container of water and cover the tops loosely with a plastic bag, much like you would with flowers. Basil should be kept at room temperature, whereas cilantro and parsley should be kept in the refrigerator. You may keep delicate herbs like mint or rosemary in the refrigerator by wrapping them in a damp paper towel or storing them in a permeable plastic bag.
7. Consider Freezing Certain Produce
If you can’t eat the produce right away, freezing is a fantastic solution. You may preserve a lot of fruits and veggies for later use in soups, smoothies, or cooking by freezing them thoroughly. Some excellent examples are maize, peas, spinach, and berries. To preserve their texture and color, vegetables like green beans, broccoli, and cauliflower should be blanched before freezing. To avoid freezer burn, keep produce in freezer bags or airtight containers while freezing.
8. Store Avocados Wisely
The problem with avocados is that they ripen quickly, but once completely ripe, they keep longer. Unripe avocados should be kept on the counter until they soften before being moved to the refrigerator to prevent spoiling. If you have already sliced an avocado, wrap it securely in plastic wrap or put it in an airtight container and squeeze some lemon or lime juice over the flesh to keep it from browning. You can freeze mashed avocado or avocado halves for later use to extend their shelf life.
9. Handle Produce with Care
Finally, fresh vegetables should be handled carefully to avoid bruising, which can hasten spoiling. When putting fruits and vegetables in the refrigerator or on the counter, handle them carefully. Also, don’t pack storage containers too full, since this might hinder airflow and hasten the deterioration process.
