There are some great deals on vegetables and fruit at the moment. But what’s the point in stocking up if you don’t know how to store them properly? I use to shove all my fruit and vegetables in the fridge and then moan a few days later when some were rotten. Well, there is a proper way to store them that will save you money in the long run.
Vegetables stored in the fridge:
Broccoli, carrots, peas, cabbage, Brussels sprouts, celery, asparagus, radishes, artichokes, peppers, cauliflower, squash, fennel, leeks, scallions, cucumbers, kale, beets and parsnips. (Stored in a plastic bag or in the crisper).
Spinach, lettuce, chilies, green beans and ginger. (Wrap in dry paper towel and store in plastic bags or in the crisper).
Mushrooms, aubergine (Paper bags).
Fruit stored in the fridge:
Apples and most ripe fruit (Unwrapped).
Cherries (Stored in a plastic bags or in the crisper).
Grapes (In vented bag).
Vegetables stored in a cool dry place:
Onions, potatoes, garlic and sweet potatoes (In an open paper bag or basket).
Fruit stored in a cool dry place:
Tomatoes, pears, melon, kiwis, pineapple and stone fruit including peaches, plums, apricots, etc. (Room temperature and out of direct sunlight in a bowl or basket).
Keep bananas out of fridge and away from already-ripe fruit.
Many types of fruit emit ethylene gas, which can accelerate the ripening of nearby produce so keep fruits and vegetables separate. That’s why there are two crispers in most refrigerators.
Add an apple or banana to a paper sack of fruit to speed ripening and keep them away if you want your other fruit to ripen slowly.
If you constantly put a new paper towel in the bottom of the crisper, it’s going to remove the excess moisture.