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Store Your Produce Tips

Tips on Storing Your Fruit and Vegetables

For all your fresh produce remove any tight bands from your vegetables or at least loosen them to allow them to breathe.

Artichokes place in a sealed airtight container, ensure the fruit is not too damp.

Asparagus ‐ Can be stored unrefrigerated in a container with water in its base. Stand Asparagus loose and upright.  Fresh Asparagus will stay fresh for a week when stored this way.

Avocados ‐ Store Avocados in a brown paper bag. Not refrigerated. To speed up the rippening process you can place an apple in the bag.

Basil ‐ Store loosely in an airtight container unrefrigerated with a damp cloth in a cool place.

Beans ‐ Refrigerate in an unsealed container. Eat while fresh.

Beetroot ‐ To keep beetroot firm, cut any foliage off the top.  Beetroot should be washed and kept in and open container with a wet towel on top.

Broccoli ‐ place in a damp towel before placing in the fridge.

Brussels Sprouts ‐Store refrigerated them in an open container with a damp towel on top.

Cabbage ‐ Can be stored in a cool dry place for about a week. For further storage time cabbage should be put in the crisper of the fridge.

Carrots ‐Store Carrots in closed container with plenty of moisture and place in the fridge.

Cauliflower Store in a closed container in the fridge.

Celery ‐ Wrap in tin foil in the fridge (will last weeks) or place upright in a container of shallow water at room temperature.

Celeriac ‐ wrap celeriac in a damp cloth in the fridge.

Corn leave un-husked in an open container in the fridge.

Cucumber ‐ roll in a moist cloth and place in the fridge.

Eggplant ‐ does fine left out in a cool room. Don’t wash it; eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.

Fennel ‐ Store in an airtight container with some water in it. and place in the Fridge. If you are going to use the fennel in the next couple of days you can store it, like celery, by standing it in some shallow water.

Garlic ‐ store in a cool, dark, place.

Greens ‐Store in an air‐tight container with a damp cloth.

Green beans ‐Store in a non-airtight container with a damp cloth draped over it.

Green Tomatoes ‐ store in a cool room away from the sun.

Herbs – a closed container in the fridge to be kept up to a week.

Lettuce ‐ keep damp in an airtight container in the fridge.

Leeks ‐ leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).

Okra ‐ Store in an airtight container with a dry towel. Best used ASAP as it does not store for long.

Onion ‐ Stored in a place with good air circulation that is cool dark and dry.

Mushrooms -Store in paper bag and wrapped in plastic then refrigerate.

Parsnips ‐ Store in the refrigerator in a damp cloth.

Capsicum –  Red, Green, Yellow – Place in plastic bag and refrigerate. The capsicums will store like this for 1-2 weeks.

Potatoes ‐ Store in cool, dark and dry place.

Radicchio ‐ Store in an un sealed container with a slightly wet cloth and refrigerate.

Radishes ‐ Store in an unsealed container with slightly wet towel over it.

Rhubarb ‐Store in an unsealed container with slightly wet towel over it.

Snap peas ‐ Store in fridge in an unsealed container.

Spinach ‐ Store in the coolest part of the fridge in an unsealed container.

Spring onions Store in the fridge, ensure all ruber bands or product ties are removed.

Sprouts – For a long storage life, keep cool at all times. Should last upto 2 weeks.

Sweet Potatoes ‐ Do Not Refrigerate. Store in a cool, dark, well‐ventilated place.

Tomatoes ‐ If you want to ripen the Tomato place it in a paper bag with an apple. There is no need to refrigerate unless they are ready to eat.

Turnips ‐Store in an unsealed container with slightly wet towel over it.

Zucchini ‐Store in fridge wrapped in a cloth.

How to Store Fruit

Apples ‐ Can be stored out of the fridge for up to 2 weeks. For storage longer than this they should be in stored in cardboard and refrigerated.

Apricots ‐ Store out of fridge if not ready to eat. Or in the fridge to prevent over ripening.

Cherries ‐ store in an airtight container. Don’t wash cherries until ready to eat, any

Bananas – Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. Keep them on the counter, or in a basket with holes or openings to allow air to circulate.

Citrus ‐ store in a cool place, with good airflow, never in an air‐tight container.

added moisture encourages mold.

Berries – Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.

Dates ‐ dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag‐ as long as it’s porous to keeping the moisture away from the skin of the dates.

Figs ‐ Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un‐stacked.

Ginger – Place unpeeled ginger in a zip-lock baggie and place in vegetable crisper.

Grapes – Make sure to select clusters that are free from molds if you plan to keep them in your fridge.  Another mistake people make when storing grapes is washing them before storing. While this may clean them and get rid of dirt on them, the water will have a negative effect on the skins of the grapes; making them mushier and promoting bacterial growth in the process.

Kiwi – Keep at room temperature until ripe, then refrigerate. Do not place in refrigerator longer than 1 -2 weeks.

Lemons and Limes –  If you are going to use them within a week, keep them on the counter at room temperature. Lemons and limes need air so if you place them in a bowl, you may notice their bottoms may grow mold. Try to keep them separated or in an aerated bowl. If you don’t eat them within a week, you can keep them in the refrigerator and they will last a month. You can keep them in a bowl in the refrigerator.

Mangoes – Store on the counter until ripe or 2 – 5 days, then move to refrigerator, then keep for 5 – 7 days. If you want to freeze wash peel and slice into pieces. Place pieces on a cookie sheet until frozen then you can transfer to plastic bag.

Melons ‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.

Nectarines ‐ (similar to apricots) store in the fridge it is okay if it’s ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.

Oranges – stay juicier when kept at room temperature. If possible place in a basket. The baskets are preferable to other containers because they permit the air to circulate freely around each piece of fruit.

Peaches – (and most stone fruit) ‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.

Pears ‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.

Persimmon – Fuyu‐ (shorter/pumpkin shaped): store at room temperature.

Hachiya – (longer/pointed end): room temperature until completely mushy. The astringentness of them only subsides when they are completely ripe. To hasten the ripening process place in a paper bag with a few apples for a week, check now and then, but don’t stack‐they get very fragile when really ripe.

Plums – Keep plums at room temperature until they ripen. Once they’re ripe, keep in the refrigerator for up to 5 more days.

Pomegranates ‐ keep up to a month stored on a cool counter.

Pineapples – Once you get your ripe pineapple home, you can store it in the refrigerator whole without the top on; or you can peel, cut and chill the slices in a tightly covered container (do not use aluminum wrap as it will change the flavor of the pineapple). If you wish to allow the shell to become more yellow or golden, you can leave the fruit (with the crown) on the counter for up to a few days, then cut and refrigerate.

Raspberries – Wash your berries in a vinegar solution of 1 part vinegar to 3 parts water. Place berries in a refrigerator safe bowl (plastic) with a paper towel on the bottom. Replace paper towel when it gets damp.

Strawberries ‐ Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

Watermelon – Keep watermelon uncut on your counter at room temperature for up to 7 – 10 days. Cut watermelon can keep in the refrigerator for up to two days.

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