HOW TO STORE FRUITS AND VEGETABLES, TIPS AND TRICKS TO EXTEND THE LIFE OF YOUR PRODUCE WITH OUT PLASTIC.
FRUIT
Apples ‐ store on a cool counter or shelf for up to two weeks. For longer storage in a
card board box in the fridge.
Citrus ‐
store
in
a
cool
place,
with
good
air flow,
never
in
an
air‐tight
container.
Apricots ‐
on
a
cool
counter
to
p at room
temperature
or
fridge
if
fully
ripe
.
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.
Pomegranates ‐ keep up to a month stored on a cool counter.
VEGGIES:
Cherries ‐ store
in
an
air tight
container.
Don’t
wash
cherries
until
ready
to
eat,
any
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.
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 is okay if ripe, but best taken out a day or two be fore you plan on eating them so they soften to room temperature. Peaches
( and most stone fruit )‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.
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.
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 is okay if ripe, but best taken out a day or two be fore you plan on eating them so they soften to room temperature. 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.
Pomegranates ‐ keep up to a month stored on a cool counter.
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.
Always
remove
any
tight
bands
from
your
vegetables
or
at
least
loosen
them
to
allow
them
to
breath.
Artichokes ‐ place in an airtight container sealed, with light moisture.
Artichokes ‐ place in an airtight container sealed, with light moisture.
Asparagus ‐
place
them
loosely
in
a
glass
or
bowl
up right
with
water
at
room
temperature.
( will
keep
for
a
week
out side
the
fridge )
Avocados ‐
place
in
a
paper
bag
at
room
temp.
To
speed
up
their ripening‐
place
an apple
in
the
bag
with
them.
Arugula ‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any
extra moisture.
Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The
best method here is an air tight container /jar loosely packed with a small damp
piece of paper inside‐left out on a cool counter.
Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away .
Beets ‐ cut the tops off to keep beets firm, ( be sure to keep the greens! ) by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top. Beet greens‐ place in an air tight container with a little moisture.
Broccoli ‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe ‐ left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts ‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage ‐ left out on a cool counter is fine up to a week, in the crisper other wise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots ‐ cut the tops off to keep them fresh longer. Place them in closed container with
plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower ‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery ‐ does best when simply placed in a cup or bowl of shallow water on the counter.
Celery root / Celeriac ‐ wrap the root in a damp towel and place in the crisper.
Corn ‐ leave unhusked in an open container if you must , but corn really is best the day it’s picked.
Cucumber ‐ wrapped in a moist towel in the fridge. If you’re planning on eating them with in a day or two after buying them they should be fine left out in a cool room.
Eggplant ‐ does fine left out in a cool room. Don’t wash it, egg plant doesn’t like any extra moisture around it s leaves. For longer storage‐ place loose, in the crisper.
Fava beans ‐ place in an air tight container.
Fennel ‐ if used with in a couple days after it’s bought fennel can be left out on the counter, up right in a cup or bowl of water ( like celery ). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Garlic ‐
store
in
a
cool,
dark,
place.
Green
garlic ‐ an
airtight
container
in
the
fridge
or
left
out
for
a
day
or
two
is
fine,
best
before
dried
out.
Greens ‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight
container with a damp cloth‐ to keep them from drying out.
Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans ‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes ‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs - a closed container in the fridge to kept up to a week. Any longer might encourage mold.
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 ‐ doesn’t like humidity. So a dry towel in an air tight container. Doesn’t store that well, best eaten quickly after purchase .
Onion ‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
Parsnips ‐ an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes ‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio ‐ place in the fridge in an open container with a damp cloth on top.
Radishes ‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb ‐ wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas ‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas ‐ refrigerate in an open container
Spinach ‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions ‐ Remove any band or tie and place in the crisper.
Summer Squash ‐ does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers ‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes ‐ Store in a cool, dark, well ‐ ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.
Tomatoes ‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips ‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash ‐ store in a cool, dark, well ventilated place. Many growers say winter
squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini ‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.
Arugula ‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any
extra moisture.
Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The
best method here is an air tight container /jar loosely packed with a small damp
piece of paper inside‐left out on a cool counter.
Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away .
Beets ‐ cut the tops off to keep beets firm, ( be sure to keep the greens! ) by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top. Beet greens‐ place in an air tight container with a little moisture.
Broccoli ‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe ‐ left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts ‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage ‐ left out on a cool counter is fine up to a week, in the crisper other wise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots ‐ cut the tops off to keep them fresh longer. Place them in closed container with
plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower ‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery ‐ does best when simply placed in a cup or bowl of shallow water on the counter.
Celery root / Celeriac ‐ wrap the root in a damp towel and place in the crisper.
Corn ‐ leave unhusked in an open container if you must , but corn really is best the day it’s picked.
Cucumber ‐ wrapped in a moist towel in the fridge. If you’re planning on eating them with in a day or two after buying them they should be fine left out in a cool room.
Eggplant ‐ does fine left out in a cool room. Don’t wash it, egg plant doesn’t like any extra moisture around it s leaves. For longer storage‐ place loose, in the crisper.
Fava beans ‐ place in an air tight container.
Fennel ‐ if used with in a couple days after it’s bought fennel can be left out on the counter, up right in a cup or bowl of water ( like celery ). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Greens ‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight
container with a damp cloth‐ to keep them from drying out.
Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans ‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes ‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs - a closed container in the fridge to kept up to a week. Any longer might encourage mold.
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 ‐ doesn’t like humidity. So a dry towel in an air tight container. Doesn’t store that well, best eaten quickly after purchase .
Onion ‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
Parsnips ‐ an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Potatoes ‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio ‐ place in the fridge in an open container with a damp cloth on top.
Radishes ‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb ‐ wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas ‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas ‐ refrigerate in an open container
Spinach ‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions ‐ Remove any band or tie and place in the crisper.
Summer Squash ‐ does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers ‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes ‐ Store in a cool, dark, well ‐ ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.
Tomatoes ‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips ‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash ‐ store in a cool, dark, well ventilated place. Many growers say winter
squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini ‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.
4 comments:
molly, have you seen this video (below)? it's right up your alley :)
http://www.bagitmovie.com/
Yes, i love that movie and think that guy is adorable. Thanks for checking in! I hope your well. I love your blog, one of the few I follow!
These are very specific and almost all kinds of fruits and vegetables are here! Thanks for this wonderful information; it will truly help in minimizing the number of wasted food at home. An annual average of 31.6 million tons of wasted food is pretty disturbing, so this kind of storing tips is indeed very useful to decrease that number.
This is a great article for people who insist on a reduced plastic lifestyle. It’s a throwback to the time when vegetables were wrapped in newspaper and placed in the storage container. Of course many vegetables bought from the supermarket are already wrapped in plastic anyway but to those who do their grocery shopping at the local grocer, a reusable bag would be great. Ask the grocer not to wrap your vegetables in plastic but to simple tie them up and put them in your reusable bag. Then followed the tips above before storing the vegetables.
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