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10 tips to keep vegetables and fruit fresh longer

The fight against waste is not only a fad, it is also becoming both an economic and an ethical necessity. Come and discover our tips here for keeping your fresh fruit and vegetables longer and avoiding spoiling good products.

Organic foods are, as a rule, legitimately more expensive for many reasons that are well known. Our portfolios are not expandable, so we must find a solution to provide healthy products. The most effective way is certainly to waste less food ! And you can start by extending the shelf life of fresh produce. Here are some tips for keeping vegetables and fruit for longer …

# 1 potatoes

Potatoes keep for a long time when they can be stored in a dark place, rather cool and with a dirt floor . But this last point is rare to say the least, unless you own a cellar !

On the other hand, you can compensate for this by also storing them in a cool, dark place, but alongside apples which will limit the development of ” eyes “, these buds that grow on potatoes. Sheltered in a cool place they will keep for 2 to 3 months. Do not put the potatoes land in refrigerator .

# 2 carrots

Our elders stored their carrots in sand away from light and in a cool place. Once again, this technique has become complicated with our lifestyles !

You can, however, store your carrots longer by immersing them in water in a large bowl or plastic container that you can seal tightly before putting it in the refrigerator. Carrots keep longer if you cut the tops before putting them in the refrigerator.

# 3 The salad

The main enemy in keeping all salad varieties is moisture during storage in the refrigerator. You can have a piece of paper towel at the bottom of a dish before ‘drop off your salad and ope rculer all with a plastic film or a packaging beeswax .

If your salad has wilted a bit , and has dried out, there is a simple and particularly effective way to give it a second life : immerse your wilted salad leaves for fifteen minutes in a bowl filled with lukewarm water . Once rinsed with cool water, it will have regained its youthful vigor !

# 4 Asparagus

Your refrigerator’s crisper is your best friend when it comes to asparagus, which isn’t always easy to store . If you don’t want to consume them right away, don’t peel them before storing them.

Two techniques are available to you. The first is to put the stems of your asparagus in a cup full of water , but it is not always easy to store them like that in a refrigerator.

Asparagus growers advise simply wrapping them in a damp tea towel and placing them in the crisper at the back of your refrigerator.

# 5 Celery stick

Finally, the simplest and most effective way to preserve celery stick : aluminum foil . The very composition of the celery stalks makes this the best way to allow you to store it for a long time.

Aluminum foil is not, and this is the least we can say, by far not the most ecological way to preserve food, it will therefore be better to cook your celery as a priority when returning from your market !

# 6 Onions

Here we come to the grandmother’s trick which nevertheless works very well provided you respect a few other rules. Place your onions in a pantyhose, making knots between each onion so that they don’t touch each other.

Once done, do not display them in your kitchen, so proud that you are of your tip, because they must also be stored away from light and temperature changes, preferably in a cool place. Do not store onions with potatoes .

# 7 Tomatoes

The mistake often made with tomatoes is believing that the refrigerator can store them better. The tomato is a fruit of the sun and does not like the cold at all . It is therefore not necessary to put the tomatoes in the refrigerator , but rather to prefer them a cool place and out of direct light.

If you have to keep large quantities, anticipate the fact that some may nevertheless rot by placing them, without stacking them, in a large dish that you will check regularly to eliminate the fruit lost to the cause.

# 8 Avocados

Avocados have the particularity of turning brown very quickly when cut in half or more. We find this oxidation phenomenon due to contact with air for other products such as mayonnaise for example.

To avoid this, you just need to run a lemon juice over it so that the color is stabilized and the conservation is extended !

# 9 Apples

Apples, like avocados, are prone to oxidation, i.e. browning which will also accelerate the decomposition of the fruit. You can therefore use the squeezed lemon technique (see above), but also that of soaking in salted water.

Cut your apples into slices and place them for a few minutes in a mixture of water and salt , at the rate of half a teaspoon of salt per liter of water. Once the operation is done, place everything in the refrigerator.

If you find the slices too salty afterwards, you can rinse them several times to release them from their salt.

# 10 Bananas

The first thing to do when you have bought a ” bunch ” of bananas is to separate them all. Most of the time these diets are surrounded by plastic at the tail, because this promotes conservation.

After separating the fruits, wrap the stems with cling film and place the bananas in a dark place avoiding, from buying until eating, bumping or jostling them, as they are very sensitive to impact.

Bananas are climacteric fruits that naturally release ethylene, do not place them next to other fruits in the basket otherwise they will ripen too quickly !

What do you think?

Written by Rice Allen

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