Eating fresh fruits and vegetables is essential for health living, but when you buy more fresh produce do you find yourself throwing away more than you can eat? If so, fret no more! The longevity, taste, texture, and nutritional value of fruits and vegetables are dependent on many factors including proper storage. Here are some quick and easy tips for food storage that will keep your fruits and vegetables crisp, tasty, and nutritious for longer!
Lettuce and Kale:
Although pre-washed and pre-packaged lettuce may be alluring as great timesavers, packaged lettuce is often sprayed with chemicals and preservatives that alter taste and nutritional value. Instead, buy fresh lettuce and make sure to only wash the leaves you intend to eat. Pre-washing a whole head of lettuce will likely make it spoil quicker. Once you have all the lettuce you need, take the unwashed head of lettuce and refrigerate!
Like lettuce, only wash your kale before using it. To decrease the likelihood of spoilage, store your kale in the fridge with a paper towel to reduce moisture.
Countertop and Room Temperature Storage:
To keep countertop produce fresh make sure to store them out of direct sunlight. Produce should also remain uncovered or stored in perforated bags.
Tomatoes are often stored in refrigerators but maintain their taste and texture much better when stored at room temperature. Refrigerated tomatoes often become meaty and lose their natural aroma and taste. Ripe tomatoes can last up to five days at room temperature!
Store garlic, onions, and potatoes in a cool, dark, and dry environment and avoid stacking for longevity. In addition, try to store your onions and potatoes separately.
When storing produce in the refrigerator remember to keep them in perforated bags. Also try to keep your fruits and vegetable in separate drawers to avoid ethylene build up that can cause spoilage.