One place you can really get nailed on is buying fresh produce. Produce will only keep so long so you absolutely have to have a plan to use it up. If all you do is buy it and let it sit in your fridge, you might as well start flushing five-dollar bills down the toilet!
But still the question remains, how do you keep your produce fresh? That’s a great question and for sure, the answer varies according to what you have. Let’s tackle the most common fruits and veggies, shall we?
First up, some things you need to know. There is a certain chemical compound called ethylene that is released as produce ripens. This ripening action builds up in a closed plastic bag so the gas makes your food break down quicker. What I do is keep the bags open to avoid that too quick ripening factor. If you take it out of the bags, it will dry out so opening the bag really helps to preserve it. Check too with the packaging you bought your produce in. Often times, these bags have little holes in them to allow the ethylene to release without drying out.
Secondly, there are things that should refrigerated and there are others that should not. Here is a list of stuff to store in your pantry:
– Onions
– Potatoes
– Garlic
– Shallots
– Hard winter squashes
– Sweet potatoes
Keeping these guys away from the light will help prolong their shelf life and stop your potatoes and onions from sprouting.
Here is a list of stuff to stick in the fridge:
– Apples
– Cherries
– Grapes
– Melons (unless you’re trying to ripen up on the countertop)
– Corn
– Berries (don’t wash till ready to use)|
– Grapes
– Peas
– Any citrus
– Artichokes
– Asparagus (cut the ends off and place them in a glass of water, plastic over the top)
– Lettuces
– Spinach
– Eggplant
– Cucumbers
– Mushrooms
– Peppers
– Leeks
– Greens
– Cauliflower & broccoli
– Cabbage
– Carrots
– Beets
– Any fresh herbs
– Radishes
– Green onions or scallions
– Zucchini & summer squash
– Turnips
– Green beans
– Celery
The thinner the skin on the fruit or vegetable, the sooner it needs to be used.
Here is a list of stuff that can start on your counter then can go into the fridge if necessary, but you need to be aware that it can get too cold and end up somewhat bruised or ruined by the fridge:
– Avocados
– Bananas
– Tomatoes
– Peaches
– Papaya
– Apricots
– Plums
– Pineapple
– Pears
– Nectarines
– Mangos
– Kiwi
There you go…everything you wanted to know about keeping produce but were afraid to ask! This simple guide should help you start storing and using your produce wisely without the spoilage. Enjoy!
For more help putting dinner on your table, check out Leanne’s website, www.SavingDinner.com, or her Saving Dinner book series (Ballantine) and her New York Times bestselling book Body Clutter (Fireside). Copyright 2009 Leanne Ely. Used by permission in this publication.
Share
Contributors
