Keep Your Fruits and Veggies Fresh Longer With These Easy Tips!
You’ve returned from grocery shopping and are filling your fridge with all the brightly coloured fresh produce you’re planning to enjoy over the next week or so. A sense of satisfaction washes over you as you give yourself a high five for your uber delicious and nutritious choices!
Fast forward to the end of the week…
What…? So much of that beautiful produce is starting to wilt and spoil before you’ve even had the chance to create something amazing with it.
Sound familiar?! I knew this scenario all too well so decided to start taking steps to reduce my food waste by incorporating some simple produce storage solutions and planning out our meals for the week.
According to the National Waste Council’s research, 45% of the produce from Canadian households is wasted annually (1) and with the price of food at an all time high, there’s no better time than now to start making some small (or big) changes to help minimize your food waste.
Here are some tips to get you started:
Meal planning
Take time to plan the meals you’re going to prepare for the week so that when grocery shopping you’re only purchasing off your list and buying what you need.
Keep track of what you already have
Avoid buying duplicate items by taking inventory of what you already have in your fridge. Produce that has been in the fridge the longest should be used first.
Use your crisper drawers wisely
Make sure your drawers are never more than 3/4 full. Packing produce into drawers reduces air flow, causing it to deteriorate more quickly.
The level of humidity counts when it comes to prolonging the life of your produce. Some fruits and veggies do well in high humidity while others thrive in low humidity.
Humidity levels can be adjusted by moving the lever located on the crisper drawer.
Keep in mind that fruits emit significant levels of ethylene, a ripening chemical that might ruin certain veggies if stored in the same drawer. It's important to understand which fruits and veggies work well together.
High Humidity Drawer – for produce that is sensitive to ethylene gas and moisture loss -
Belgian endive, broccoli, brussel sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, green beans, herbs (cilantro, dill, parsley, thyme), leafy greens (kale, lettuces, spinach, swiss chard, watercress), okra, peas, peppers, strawberries, summer squash, watermelon
Low Humidity Drawer – for produce that emits ethylene gas and is not sensitive to moisture loss -
apples, avocados, cantaloupes, figs, honeydew melons, kiwis, mangoes, papayas, pears, plantains, stone fruit (apricots, nectarines, peaches, plums)
Additional storage solutions to keep produce fresh
Berries – soak berries in a water/vinegar (5 cups:1 cup) solution for up to 10 minutes, rinse well and dry before storing. The vinegar will destroy any bacterial spores on the fruit and keep them from developing mold quickly. To store, line a container (the plastic container they came in will do) with paper towel or a dish cloth to absorb any additional moisture.
Carrots and celery – clean, cut and store in water filled sealed mason jar to keep them crisp longer. Change the water every 4 to 5 days.
Onions and potatoes (root veggies) – store in a cool dark place but not together as they both produce gases that will make each other spoil faster.
Fresh herbs – trim a bit off the ends and store stem side down in a jar with a few inches of water. Change the water every few days to keep them fresh. Basil does best stored in a jar with water at room temperature.
Greens - To ensure greens last as long as possible, before putting in the fridge give them a good rinse and set them out to dry on a towel on the counter. Roll them up in the towel and put them in the fridge once they've dried and the towel is still somewhat damp. When you're ready to eat them, unroll the cloth and remove the greens. If you buy greens in a plastic bag or container, if not already there, poke holes to allow air to circulate and place a paper towel or dish cloth in the container to absorb excess moisture. This helps to keep the greens from becoming slimy and mushy.
Mushrooms – do not store them in an air tight bag or container and only wash them when ready to eat.
Citrus – contrary to popular belief that citrus should be stored at room temperature, citrus fruits stay fresh and maintain juiciness longer when stored in the fridge. Since citrus fruits taste better at room temperature, I recommend taking them out a day or a few hours before eating/juicing them.
Tomatoes – Keep on the counter. Refrigerating them causes the fruit to deteriorate and lose flavour quickly.
Avocados - Keep on the counter until ripe. Once ripe placing them in the fridge will slow down the ripening process
Taking a bit of extra time to ensure your fruits and veggies are properly stored will have a positive impact on prolonging their freshness and is a great step in reducing your overall food waste!
