How to store fruits and vegetables to keep them fresh longer

You want to eat healthy. So you head to the store and fill the cart with crisp vegetables, vibrant fruits, and fresh leafy greens. But three days later, when you check the refrigerator to make some salad, you realize that the kale has turned into a slimy pile, the cherry tomatoes have lost their charm, and the juicy berries? They have turned into something else. If this hits home, you certainly have to know about a few storage hacks that change your refrigerator into a produce paradise, rather than its graveyard.

How well do you know your produce? Do you know that not all the produce needs to go to the freezer zone? For instance, leafy greens, broccoli, and carrots absolutely love the cold. And, so they go straight to the crisper drawer. But tomatoes, avocados, and bananas? They aren’t enthusiastic about the cold. They lose their flavour and texture when it's too cold, and lead to those brown spots. So keep them in the counter until ripe, and then move to the fridge, only if you want to slow the ripening.

Moisture is kind of a silent killer for the fresh produce. Your Iceberg lettuce will become a breeding ground for mold if the humidity is high. Your carrots will go rubbery if the humidity is low. So, it is best to store most of your veggies in a breathable container, or perforated bags, which allow air circulation. Leafy greens, on the other hand, should be wrapped in paper towels to absorb excess moisture. Keep your carrots in a plastic bag to preserve the crispiness. Your potatoes does not necessarily need refrigeration. So leave them out in a cool, dry area.

You should not throw all your fruits together. They are too good friends! Meaning, some ripe fruits produce ethylene gas, which ripens other produce too quickly. For example, you don’t want to keep your bananas, apples, and avocados with the unripe or already ripe fruits. Instead, keep them in a separate drawer. Apples last longer in the fridge than on the counter. Now keep the citrus fruits in the fridge or a mesh bag in the crisper. You can keep peaches and plums on the counter until ripe and then move them to the fridge. It’s best to keep the bananas at room temperature until ripe.

You should be really aware of what goes where. For instance, always use paper bags for ripening fruit, breathable bags for berries and green beans, and airtight containers only for items that need moisture retention. Store-cut fruits and vegetables you buy must go in airtight containers with paper towels to manage moisture. On the other hand, keep the herbs like cilantro and parsley upright in a glass of water. This way, they will last weeks instead of days, like a fresh bouquet for your fridge.
These simple tricks can help you keep the produce fresh for longer. Now go forth and store like a pro!