People throw out about 14% of the food they buy. Most of the time this is due to improper storage or care. Instead of wasting your money, take some time to learn about the ways to extend the shelf life of your fruits and vegetables.
When you throw out your food because it has spoiled or you simply don’t want it, think again. When there is a small spot of mold, cheese that has hardened in one area, bruised fruit or pieces of a vegetable are brown – this doesn’t necessarily mean it is unhealthy to eat. Cut off the area and you’re safe to consume.
You’ll save money and throw out less when you buy whole, raw foods.
Read some storage tips
1. Keep fruits and veggies away from other foods stored in cans and boxes. They may contain chemicals that can leak into your produce.
2. With most fruits and vegetables, make sure not to wash them unless you are going to use them at that time. Extra moisture can cause molding. You refrigerator should be cold, at least 40 degrees (F), or lower. Leave space and don’t over pack your fridge. Overstocking can cause less air to flow through, which will cause food to go bad faster. Freezing fruits and veggies is a great idea. They can last a few months and sometimes a year or more. Most should be cut and sealed up nicely.
( For a longer shelf life, it depends on the specific fruit or vegetable that you are storing. )
3. Keep bananas, apples and pears away from other fruits and vegetables because it will cause them all to spoil faster.
4. Keep berries unwashed and in a container. Depending on the berry, the shelf life varies. Blueberries will stay in the fridge for about a week, strawberries are three days and raspberries are two days. Personally, I’ve had strawberries last about a week or more in their original container, unwashed.
5. Cherries will last up to a week when refrigerated.
6. Apples will keep on the counter for about a week.
7. Melons can last up to five days on the counter, uncut. If cut it’s about three to four days.
8. When refrigerated, citrus fruits can last up to three weeks. When at room temperature they can make it about a week.
9. Keep peaches on the counter, away from sunlight. Putting them in a paper bag with holes will help them keep longer.
1. Take off or loosen the bands that hold vegetables together because it lets them breathe. Not washing veggies, unless you are using right away, will add three to four days to their life.
2. Oxygen is not a friend of vegetables. Get as much air out of containers and bags before sealing, as it can double their shelf life.
3. Cook veggies the way you want and save them in glass container in the freezer or fridge. They will last longer when frozen and retain more of their vitamins and nutrients.
4. Spread tomatoes out on the counter.
5. Wrap asparagus with damp paper towels around the bases or put upright in a glass with about an inch of water.
6. Store onions in a cool, dark place, inside a mesh bag or stockings. If they get too cold or wet they will rot and if they become too hot they will sprout. Keep away from other produce because the smell of the onion will be absorbed. When peeled or chopped, in a container or bag, onions can keep up to a week.
Go get some fresh fruits and veggies, store them up and enjoy for longer!