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- We all love buying fresh fruits and vegetables, but sometimes keeping them that way can be a hassle.
- Content creator, Disha Nayak, shares some helpful hacks on how you can prolong the life of your fresh produce.
- The New York Times also shares some useful tips to keep in mind.
Newsweek recently offered readers some expert advice on keeping fruits and vegetables fresh and reducing food waste.
According to Disha Nayak, who runs popular food account @feeedmi on social media, the first step to prolonging the life of fresh produce is making sure your storage space is clean.
"Bacteria and moisture are often the cause of rapid ripening of foods, so it's helpful to make sure your fridge is clean," she says.
Next, Disha recommends using paper towels to keep your leafy greens fresh. "Don't store them in your plastic grocery bag in the fridge. Instead, wrap them in a paper towel and place them in a fridge. It will last about one week longer before turning brown."
READ MORE | Should you peel your fruit and vegetables? A nutritionist weighs in
The same trick can be used to keep berries fresh for longer.
"When you buy berries, wash them in a mix of three parts water and one part vinegar and let them soak in that mix for five to 10 minutes. Then wash with cold water and let them fully dry."
You then need to wrap the berries in a paper towel, put them inside a Tupperware, and store in the fridge.
Another hack Disha shares is squeezing lemon juice over freshly chopped fruit before storing it in the fridge. This will help keep it fresh for longer, she says.
According to The New York Times, prolonging the life of fruits and vegetables starts with choosing produce that is as fresh as possible when purchasing. The fresher, the longer the lifespan when you take it home.
Also, take note of the environment you will be storing it in. What time of year is it? Temperature can play a big part in how quickly food ripens. Consider things like airflow in the storage space as well.
Some fruits, like bananas and apples, emit a gas called ethylene, which hastens the ripening and decaying process. These fruits should be kept separate from certain types of produce that are sensitive to ethylene, like broccoli, cabbage and leafy greens, Emily Gove, a sales strategist in fresh produce, tells The New York Times.
READ MORE | Artificial sweetness: Is sugar a sprinkling of natural goodness or a dangerous toxic chemical?
Other recommendations made by the publication:
Don't store potatoes in the fridge. Keep them in a cool, dark space with relatively high humidity and some airflow.
Garlic and onions should also not be stored in the fridge. Keep these in a cool, dry space with low humidity.
For cabbage and its cousins, once cut, refrigerate in airtight containers.
