Admit it. It’s happened to all of us. We buy a bunch of fruit and vegetables on Sunday and plan to eat them all week, but end up throwing away most of it. It may even take a few weeks before you throw out the slimy, wilted veggies. It’s a waste of money and food.
You can’t always plan your meals ahead of time. But if you know how to store them, then at least they will last longer and stay fresher.
To start, make sure your fridge is set at the right temperature. I know that a lot of times vegetables will get ruined because your fridge is to cold and freeze everything.
The appropriate temperature (32-41 F)– then prepare your produce for storage space. Keep vegetables and fruit in their initial product packaging, as it has actually been made to maintain them fresher for longer. As well as don’t clean loose vegetables and fruit prior to you placed them away– they lug an all-natural safety finishing– so do this prior to you cooking or eating them.
If you want to stop your fruit from spoiling rapidly, store the fruit bowl. Mostly all fruit and vegetables must be maintained in the salad cabinets of the refrigerator, other than potatoes, sweet potatoes, pumpkin, winter squash as well as onions– these need to be kept in an cool, dark area. Pop loosened fruit and vegetables right into loosely sealed, perforated plastic bags before they enter the fridge as well as attempt to keep the fruit and vegetables different; some fruit releases ethylene, which accelerates the ripening procedure.
For loose lettuce, salad greens or baby spinach, clean the leaves in cool running water as well as dispose of discolored or blemished fallen leaves. Dry the fallen leaves in a salad spinner or clean towel, cover loosely with paper towels in an airtight container in the fridge.
Herbs can be challenging. Some specialists suggest positioning the stems in water in a container and covering the leaves with a plastic bag prior to storing them in the fridge– but don’t chill basil, as it doesn’t like the cold.