Storing Fresh Fruit & Vegetables

5 star rating

May 13, 2008

Jenn A. 378 reviews Send Message | Add to Friends

Once you get it home...

How do you store your produce purchases to ensure freshness and maximum nutritional value until you are ready to use them? There are a ton of products out there -- from special bowls for certain types of lettuces to plastic and biodegradable food storage bags. There are drawers in your refrigerator that allegedly are better for storing produce (and maybe one for cheese). What's the right way to store your fruits and veggies? How do you keep stuff from spoiling?

First, buy what you need. It is difficult to pass local seasonal produce that makes a too brief appearance at the farmer's market (cherries, strawberries or apricots). In case you really run risk of your produce going off, try making some jelly or jam!

"Cool" is almost always the best way to store produce. Putting it in the refrigerator is the first step. Paying attention to the moisture requirements is the second step.

Many veggies - peppers, garlic, potatoes, sweet potatoes, winter squash, onions, avocados, can be kept at slightly warmer temperatures -- 40-55 degrees (compared to the 32-36 of the refrigerator). Citrus - lemons, limes, melons, oranges, grapefruits, mandarins - can be kept at these temps as well, but in a single layer with room for air to circulate -- a cookie sheet lined with a tea towel works great.

Many vegetables should be stored in a "perforated plastic bag" or in some kind of container that retains moisture but permits air circulation so that things don't get too soggy.

Asparagus likes to be trimmed and stood in water in the fridge. Basil, cilantro, parsley, chard and lettuces can all be revived in water in the fridge if they wilt. Trim them and stand herbs on end or put leafy veggies in a pan of water in the fridge per the illustration on the Farm Fresh To You website -- they provide great list of tips for storing your fresh produce:
http://www.farmfreshtoyou.com/index2.php?cmd=storageusetips

Jenn A.'s keywords: produce, vegetables, fruits, storage, preservation, reviving

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