Storing Fresh Fruits and Vegetables, Regina Jeter
Ever tossed out fresh fruits or vegetables that spoiled before you had a chance to eat them? How you store them impacts how fresh your produce will stay. Here’s some advice in storing these precious commodities:
- Apples – Room temperature up to 7 days or refrigerate in a plastic bag beyond that timeframe.
- Bananas – Room temperature, both ripe and unripe.
- Grapefruit – Room temperature for 1 week or refrigerate for up 2 or 3 weeks.
- Peaches – Room temperature in a paper bag if unripe; remove from the bag when ripe and eat within 1 or 2 days.
- Strawberries – Refrigerate for 1 to 3 days without washing.
- Oranges – Room temperature for a day or 2 or refrigerate up to 1 or 2 weeks.
- Broccoli – Refrigerate 2 to 5 days.
- Carrots – Refrigerate, stored in a plastic bag (with green tops cut off.)
- Iceberg lettuce – Refrigerate in a plastic bag after rinsing and drying.
- Tomatoes – Room temperature, out of direct sunlight (they quickly lose their taste if refrigerated.)
- Potatoes and Onions – Best stored in a cool dark place and only washed before eating (last for a long period of time.)
- Don’t pile fruits and vegetables in the same bowl. They can cause each other to spoil.
- Shopping for produce twice a week will prevent spoilage, thus saving money.
- Make the fresh produce section one of your last stops before checkout.
- If wrapping produce, use paper bags instead of plastic or perforated plastic bags.
- If vegetables won’t be consumed shortly after purchase, blanch (a quick boiling process) and freeze them in plastic wrapping.
- Plan meals to use the fruits and vegetables that are more perishable first, such as, tomatoes, broccoli, asparagus and mushrooms. All others tend to last longer.
Eating for Better Health—Everyday Health.com
There are no comments on this entry.
There are no trackbacks on this entry.