Not All Produce Goes In the Fridge
Not All Produce Goes in the Fridge
It’s the old “A stitch in time saves nine” idea: Storing produce in a way that keeps it happy means fruits and veggies remain fresh and delicious for days (and days!). Don’t stress too much about washing and chopping when you get home from the store. The real secret here is simply knowing what goes where:
If your fruits come from a warm climate, chances are they’ll need some counter time to ripen before going into the fridge. To speed up ripening, toss fruits in a paper bag with a ripe banana:
Tip: If your countertop fruit is at its peak ripeness and you don’t want to eat it just yet, pop it in the fridge and it will last a bit longer- I’m looking at you Avocado.
Your fridge presses pause on the ripening process, but keep fruits and veggies in separate drawers as ethylene gas from some fruits can still spoil vegetables, even in the cold:
- Asparagus (upright in water)
- Lemons & limes
- Crucifers (Brussels sprouts, broccoli, cabbage, cauliflower)
- Mushrooms (in a paper bag)
- Leafy greens (wrap in a dish towel then place in an airtight container)
Some produce likes to be cool and dry, meaning the fridge is just too moist. Just think of what grandma would have kept in her cold cellar:
- Sweet potatoes
- Winter squashes
The ultimate time machine (to a point), you can significantly reduce food waste by freezing produce you can’t use up right away:
- Store in airtight containers
- Squeeze air out of freezer bags before sealing and lay flat for efficient storage
- Label and date contents (use within 4 to 6 months)
- Don’t re-freeze thawed foods
Saw you on BT today.
Thank you for the tips and recipes!
Looking forward to looking at more on your Instagram page.