You spend so much time buying vegetables and fruits and nothing is more discouraging than wasting food when trying to eat healthily. Here are a few simple tips that will keep your veggies alive and well for much longer.
Most of us get confused on where and how to store fruits and veggies? Whether Inside or Out of the refrigerator?
Many fruits and veggies last longer on the counter, while others will perish soon if left out of the refrigerator. Here’s a quick guide, sorted by storage location.
In the Refrigerator:
Following items stay good in the refrigerator
- Ripe fruits that you want to keep fresh longer
- Chopped fruits or veggies: Store it in an air-tight container
- Root vegetables like carrots, beetroots, radishes, parsnips, and turnips: Store them in Ziploc BPA-Free plastic bags
- Leafy greens and herbs: Wash and pat dry and then wrap in a moist paper towel and refrigerate in an open-ended bag
- Berries and mushrooms: Store in their original packaging
- Eggplant: Store inside a paper bag for slow ripening
- Corn: Refrigerate it with husks intact, for no more than two days
- Vegetables like broccoli, bell peppers, cucumbers, fennel, cauliflower, celery, Brussels sprouts, summer squashes, and ginger can be kept in open-ended
Outside Refrigerator or in counter/pantry
Following items stay better out of the refrigerator in a cool, dry space, away from direct sunlight
- Potatoes, onions, and garlic
- Bananas: Store in a paper bag to speed ripening, or move to the refrigerator to slow it
- Peaches, plums, apricots, cherries
- Whole pineapples and melons
- Apples that are not too ripe
- Citrus (lemon, lime, orange, and grapefruit): Move to the refrigerator if you want to slow ripening
- Avocados: Store in a paper bag to speed ripening, or move to the refrigerator to slow it
Note: Not to forget about the freezer, frozen veggies stay good much longer than fresh and are a perfect backup for those busy weeknight dinners.