So your New Years Resolution was to eat more fruits and vegetables and now you’ve got a whole refrigerator full and it’s all spoiling faster than you can eat it! You’ve heard the saying “one bad apple spoils the bunch,” well it’s totally true! Here’s five ways to keep your produce crisp, free from mold, and lasting well over a week.
- Remove all greens from plastic bags, rinse them well, shake excess water from them and wrap them in linens.(Avoid paper towels-saves you money and less waste.) To extend their life further make sure to put them in the crisper, it will help them last 5 days longer.
- To store herbs & asparagus– cut ends and store in a glass of water and cover with a clear plastic bag.
- Store all these goodies on a countertop uncovered and out of sunlight. Apples, bananas, lemons, limes, oranges, grapefruit, tomatoes, peppers, potatoes, garlic, and ginger.
- Save berries from mold by mixing 1 part white or apple cider vinegar and 10 parts water. Dump berries into container and swirl for about 30 seconds. Rinse, drain, and towel dry. Store in a breathable container and pop them back into the fridge.
- Cut tops off strawberries once you get them home, place back in the container and into the fridge.Cutting the green tops off keeps the ethylene gases from allowing them to ripen too quickly. Also revive wilted lettuces and greens by submerging them in cold water for 30-60 minutes. (This is my grandmother’s trick-her salad greens where always in water until dinner.)
Hope these quick little ideas help keep your money in your pocket and your fridge stocked with fresh, beautiful, and healthy produce!