We've all been there. You head into the kitchen, eager to bite into a refreshing piece of fruit or make a yummy salad with all the veggies you just bought at the farmers market only to find that they've gone bad. But you JUST bought them! You're not alone here. I didn't fully learn the proper way to store all my fruits and veggies until a couple of years ago, and I STILL mix things up from time to time!
This guide on how to keep produce fresh for longer is perfect to keep on hand in the kitchen. Keep in mind, some fruits and veggies produce a lot of a gas called ethylene as they ripen and others are particularly sensitive to ethylene, so you should keep those away from each other. Or, conversely, put one close to another if you're attempting to hasten ripening. For a simple reminder, the ethylene producers are mostly fruits and the ethylene sensitive produce is mostly vegetables. The exceptions are watermelon and unripe bananas.
Here's your quick and easy guide to storing produce:
Refrigerate: Apples, cantaloupe, kiwi, figs, oranges, cherries, cucumber, cauliflower, berries, grapes, broccoli, celery, lettuce, cabbage, brussels sprouts, beets, carrots and spinach.
Don't refrigerate (you can keep these on the counter): Peaches, avocado, bananas, tomatoes, watermelon, potatoes, onion, squash
Cheers!
Sam Swensen &
Suja Juice
