the best way to store fruits and veggies
Publicado el 4 de June
Storing fruits and veggies has never been so quick and easy! It’s that simple depending on the fruit or veggie, you can either freeze, refrigerate, or even keep them on the countertop. Use our handy image to help you with storage tips and tricks. Properly stored fruits and veggies can help to cut down on food waste but before we get started, let’s cover the basic do’s and don’ts to keep your produce fresher for longer.
Only wash your fruits and vegetables when you’re ready to use them. (Washing removes natural protective barriers which help to encourage the growth of bacteria and mould)
- Let your produce breathe, remove any twisty ties or rubber bands.
- Not all fruits and vegetables need to be refrigerated.
- Remove the greens from root vegetables like carrots and radishes.
- Store fruits and vegetables separately, many fruits emit ethylene gas as they ripen, and can cause other fresh produce to spoil faster.
- Try to wrap fruits and vegetables in breathable biodegradable bags.
How to Store Fruits & Vegetables in the Pantry
Tip: keep thin in a cool, dark place with ventilation.
- All types of onions, shallots and garlic: keep away from potatoes.
- Pomegranates: they last for a couple of weeks.
- Potatoes and sweet potatoes: keep them in a paper bag or cardboard box and away from your onions.
- Winter squash: they last for a couple of weeks.
How to Store Fruits & Vegetables on the Countertop
- Avocados, bananas, melons, oranges and grapefruit, pears and stone fruit (peaches, nectarines, plums, apricots): once ripe, store them in a low-humidity crisper drawer in the fridge to slow the ripening process.
- Pears: once ripe, store them in a low-humidity crisper drawer in the fridge to slow the ripening process.
- Cucumbers: keep them separate from fruit that produces a lot of ethylene.
- Aubergine: keep them separate from fruit that produces a lot of ethylene and away from direct sunlight.
- Mangoes, kiwis, pineapples, and cherimoyas: once ripe, loosely wrap in a biodegradable or paper bags and store them in a low-humidity crisper drawer in the fridge to slow the ripening process.
- Persimmons: once ripened fully, store them in the fridge.
- Tomatoes: keep them away from sunlight and out of the refrigerator.
How to Store Fruits & Vegetables in the Fridge
The crisper drawers at the bottom of the fridge are the best place for most fruits and vegetables. Nowadays, most modern refrigerators have controls to help manage humidity and the effects of ethylene gas. If you do have vents in the fridge then it’s a good idea to open one set of vents to help increase airflow and create a low-humidity environment while keeping the other set of vents closed to create a high-humidity drawer. Here’s how to store your fruits and vegetables in each part of the fridge.
- Cherries: wrap them in a biodegradable bag before you store them in the fridge.
- Mushrooms: leave in original packaging with holes for ventilation.
- Peppers: wrap them in a biodegradable bag.
- Fresh herbs (parsley, coriander, dill, tarragon, mint): trim the stems, place them stem-side down in a jar or glass (filled with a little water), and cover the leaves with a biodegradable bag. Be sure to change the water every day or two to keep them fresh and healthy.
- Berries (strawberries, blueberries, raspberries, blackberries): try to eat them the day you buy them, if not spread them out on a dry paper towel (so they don’t bruise) and place them in a partially-covered container, so allow for the moisture to escape.
High-Humidity Crisper Drawer
- Asparagus: wrap them in paper towels to absorb excess moisture and then wrap them loosely in a biodegradable bag.
- Beets, turnips, radishes, Brussel sprouts, courgettes and summer squash: wrap them loosely in a biodegradable bag.
- Broccoli and cauliflower: wrap them loosely in a biodegradable bag or stem-side down in a jar of water.
- Carrots, fennel, and celery: remove the greens and wrap them loosely in a biodegradable bag. If you want your celery to last that little bit longer, wrap it in aluminium foil.
- Green onions and spring onions: wrap the bulbs in a moist paper towel and then wrap them loosely in a biodegradable bag.
- Hard herbs (rosemary, thyme, chives, sage, oregano): wrap them tightly in a damp paper towel and then place them inside a sealed biodegradable bag or container.
- Artichokes: wrap them tightly in a biodegradable bag and be sure to handle them with care as they tend to bruise easily.
- Leafy greens (kale, cabbages, chard, dandelion greens, lettuces, watercress, endive, escarole, radicchio, and spinach): wrap loosely in a biodegradable bag.