How To Extend the Life of Your Produce.

copyright 2018 Art of Living, PrimaMedia,Inc
Editor:Lauren Keller
It’s an age-old debate: will this produce keep longer in the fridge or on display in that lovely bowl on the counter? Chances are, at some point, you’ve been right on both ends. With a large variety of produce comes an equally large variety of proper storage methods. Here are some storage tips for keeping your produce fresher for longer!
Fruit
You should avoid washing your fruit before storing it as any moisture that remains on the items will accelerate their decay. Keep your fruits in a dry space and wash before you eat!
There are some fruits that emit a gas called ethylene which causes other produce to decay more quickly. Separate these products from other produce when possible. Some high ethylene emitters are apples, pears, avocados, apricots, peaches, kiwis, and plums.
Many fruits keep longer when refrigerated. Berries and grapes should be refrigerated after purchase and kept in their original container to meet their maximum shelf life. Citrus fruits are best kept refrigerated in a container that allows for some air circulation, like mesh produce bags.
Some fruits are best kept out of the fridge until ripe. These include apples, avocados, pears, kiwi fruits, and mangoes. Tomatoes should be left out of the fridge altogether as the lower temperatures will cause them to decay more quickly. Keep them at room temperature away from sunlight and heat sources like your stove or microwave.
Freezing your fruits will extend their shelf life up to a year! Make sure to wash them before freezing and keep in an airtight container.
Stone Fruit
Most stone fruits, including apricots, plums, peaches, nectarines, and avocados, should be left at room temperature until ripe before refrigerating. Once they’re ready, place into a plastic storage bag alternative like reusable silicone bags! Seal and use for up to 3 to 5 days.
Cherries are the exception! Refrigerate immediately and enjoy them up to their expiry!
Melons
Most melons are best kept refrigerated once ripe. Allow them to mature somewhere dry and away from sunlight. At this point, store them loose in the fridge and enjoy them for up to 5 days.
Watermelons do not ripen further after being harvested. Refrigerate these items after buying and they’ll keep for as long as 2 to 3 weeks.
Beware! Most melons are very susceptible to the ethylene emissions of other produce. Keep these products away from any high ethylene emitters whenever possible. Cantaloupe, on the other hand, is an ethylene producer, so store this item separately from other produce.
Vegetables
As with fruits, most vegetables are best kept dry to prevent decay. Refrain from washing your vegetables until right before you use them.
Most vegetables keep well in airtight wrappings or containers in the refrigerator. Broccoli and cauliflower are ethylene sensitive, so keep them in their own area away from other produce. Mushrooms can be stored in an open paper bag in the refrigerator to prevent moisture build up from speeding up decay.
Some vegetables, like eggplant, cucumber, peppers, and zucchini, do just fine at room temperature! Keep these items in a dry place out of direct sunlight.
Frozen vegetables can last up to 18 months! Blanch your vegetables and dip in cold or ice water before freezing. Keep them in an airtight container in the freezer.
Leafy Green Vegetables
All leafy greens, like kale, spinach, and lettuce, should be kept in the refrigerator. Placing these products on the coolest parts of the fridge, the inner middle shelves, will help them to retain their crisp and freshness longer. Many greens stay crisp even longer when wrapped in perforated material with a damp towel or paper towel after opening. This allows some moisture to remain while the excess escapes through the perforations. For kale and brussel sprouts, leave the damp towel out! Most greens are sensitive to ethylene, so be mindful about storing them next to other produce.
Root Vegetables
Many root vegetables come with greens growing from their tops. Save these! Greens from radishes, turnips, and other root vegetables can be used in a variety of dishes. Separate the greens from the vegetable and place in a reusable airtight container before refrigerating.
Keeping your root vegetables, like carrots, radishes, turnips, and beets, in the crisper of your refrigerator will help them retain their crisp until use. Some will even last up to a few months this way! To ensure they meet their maximum shelf life, place these root vegetables in an airtight container before storing in your crisper drawer. Take it a step further with sawdust – really! Line the bottom of a cardboard box with sawdust, place root vegetables inside, then alternate layers of vegetables and sawdust. Store the box in your garage, cellar, or pantry where it’s cool, dark, and dry. Keep the sawdust moist and your root vegetables will stay fresh and crisp for up to several weeks or months!
Some root vegetables can be stored outside of your refrigerator. These include potatoes, sweet potatoes, squash, onion, and garlic. Store these items in a cool, dry place out of direct sunlight. If you were a fan of the sawdust idea, you’ll be glad to hear there is an alternative option for potatoes! Using a similar method, line the bottom of a cardboard box with a few sheets of newspaper, place potatoes over top, and alternate layers of newspaper and potatoes. Keep these products dry and away from light sources to prevent spoilage and sprouting. Clear a spot next to your other box of root vegetables in your garage, cellar, or pantry and they’ll be ready to use for many recipes to come!
 
For recipes to use that produce ,get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition