Say Goodbye to Food Waste: Tips to Keep Your Produce Fresh and Tasty
Did you know that storing fruits and vegetables too close together is a common mistake? The accumulation of ethylene gas can cause produce to spoil faster, so it’s best to keep apples, melons, peaches, bananas, tomatoes, avocados, plums, and other ethylene-producing fruits and veggies separate.
Citrus Fruits
Those handy mesh bags of oranges, lemons, and limes may be convenient, but they can be dangerous for marine life and birds. It’s best to buy these fruits individually. Store them at room temperature, and once they’re past their peak, move them to the fridge to extend their lifespan. You can also slice them up, freeze them, and add them to drinks for a refreshing twist.
Lettuce
Give your lettuce a longer life by gently washing and drying the leaves, then wrapping them in paper towels and storing them in an airtight container. This will keep the leaves crisp and fresh.
Onions and Potatoes
Onions, potatoes, and leeks stay fresh when stored in a cool, dark place, like a pantry or basement. Avoid keeping them in plastic bags, as this can cause them to spoil faster. Onions can last up to a week after cutting if stored in a zip lock bag in the fridge or in an airtight container.
Cucumbers
Give cucumbers a quick rinse as soon as you get home from the store. Once they’re dry, wrap them in a cloth or towel to absorb excess moisture, then store them in a bag in the fridge.
Apples and Bananas
If you’re not planning on eating bananas right away, it’s best to buy them slightly green. Store bananas in a bowl at room temperature, away from direct sunlight, and separate from other fruits. Pro tip: wrap the stems of bananas in plastic wrap to help them stay fresh longer.
Herbs (Basil, Cilantro, etc.)
Chop up your herbs, place them in an ice cube tray with a little olive oil, and freeze. When you need to add flavor to your dishes, simply pop out a cube and toss it in.
Meat and Fish
The best way to avoid wasting meat and fish is to store them in airtight containers and pop them into the freezer. Label each container with the date, as meat and fish should only be frozen for 3-6 months.
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