We’ve all been there. We go the grocery store or farmers market with the intention of eating well for the next week or so. We stock up on fruits and vegetables and load up the fridge when we get home. Before long, some of the produce starts to go bad. Spinach is wilting, apples are browning, and berries are molding.
It’s true that some produce just has a shorter shelf life than others, and you can’t always predict how long that bag of spinach is going to last. But there are a few tips and tricks you can implement to keep your produce fresher longer. Keep reading to see what they are.
Take the time to learn the ins and outs of produce storage. For starters, what goes in the fridge and what stays out of it? Most fruits and vegetables prefer the fridge, with the exception of potatoes, onions, garlic, winter squash, and bananas. Other items, like mangoes and avocados, should ripen out of the fridge but move to the fridge once ripe. This will extend their life by a few days.
Do your green onions go limp within a few days of leaving the grocery store? Try storing them in a dry, sealed plastic bag; this seals the vegetable’s moisture and keeps it nice and crisp. Use this trick for any produce that tends to get soft fast.
If you can tell that you’re not going to finish that spinach before it goes bad, freeze it! Wash it, dry it, and freeze it in a container or bag. Then it will be ready to go for your smoothie, soup, omelet, or whatever you’re making next. You can also freeze fruit, onions, and peppers. Other vegetables freeze best if you blanch them first.
If you find your produce going bad week after week, consider buying less next time you grocery shop. Experiment with different amounts until you find a good rhythm.
Next time you stock up on fruits and vegetables, be sure to remember these tips for keeping them fresh as long as possible.