It’s possible to keep produce fresh for weeks
Nothing beats the taste of fresh vegetables and ripe fruits in a meal; their vibrant colors and rich nutrient value can elevate dishes from good to great. However, keeping these perishables fresh until you’re ready to use them can be a real challenge.
Naturopathic medicine and functional health principles teach that consuming fresh, whole, natural produce can contribute to a healthier, happier you.
And with food waste becoming an increasing issue, knowing how to properly store your fruits and veggies to extend their shelf life is more important than ever. From leafy greens to root vegetables, and from citrus to berries, different types of produce require different storage methods to stay fresh for as long as possible.
This article will guide you through some key tips and practices for storing your produce, ensuring it remains fresh and delicious for weeks.
Understanding plant hormones and their impact on fresh produce
Many plants produce a gas called ethylene, which is a natural plant hormone that can be both a friend and a foe in your pantry. Many fresh fruits and vegetables release this gas as part of their ripening process. While this is great for turning that avocado just the right level of ripe, it can cause other produce to spoil faster.
To keep your fruits and vegetables fresh for longer, it’s crucial to understand which types of fruits and vegetables produce ethylene and store them separately. Certain fruits and vegetables, such as apples, bananas, and tomatoes, are known high ethylene producers and should be kept in a separate part of the fridge or on a countertop away from ethylene-sensitive items like leafy greens.
When produce is stored properly, it can drastically reduce food waste and help fruits and vegetables stay fresh longer. Additionally, using produce bags from the grocery store that absorb ethylene can further protect sensitive items from spoiling. These days, there’s even smart gadgets like Shelfy to help filter the air inside your fridge!
Tips for storing specific vegetables and fruits:
Not all fruits and veggies are created equal when it comes to storage needs. Root vegetables such as carrots, sweet potatoes, and onions prefer a cool, dark place and can be kept longer in a paper bag rather than a plastic bag, which can retain moisture and cause them to sprout or rot. On the other hand, leafy greens like lettuce and other vegetables should be stored in the fridge’s crisper drawer wrapped in a paper towel to absorb any excess moisture that could cause them to wilt.
For example, fruits such as berries, citrus, and stone fruits, specific storage methods can prevent premature spoilage. Berries last longer when stored in a container lined with a paper towel and covered loosely to allow air circulation, which reduces excess moisture and mold growth. Citrus fruits and stone fruits, on the other hand, should be kept at room temperature away from direct sunlight until they are ready, after which they can be refrigerated to prolong their freshness.
Apples, Pears, Kiwis, etc.
Keep fruits like apples separate as they produce ethylene gas that ripens other things around them.
TIP: If you need produce to ripen quickly, place it with the apples and pears which speed up the ripening process of other fruits and vegetables.
Avocados
Store ripe avocadoes in the fridge which can extend their freshness for several days to a week. If your avocados are hard and unripe, leave them at room temperature. This will allow them to ripen naturally over a few days. If you have leftover avocado or you’ve used only half, sprinkle the exposed flesh with lemon or lime juice to help prevent browning and store refrigerated in an airtight container.
TIP: To speed up the ripening process, place the avocados in a brown paper bag with an apple or banana.
Bananas
Wrap banana stems with foil or a woven hat, and keep them separate from other produce. This works because the wrap acts as a barrier, containing the ethylene gas around the stems and reducing its spread to other parts of the fruit so the fruits will last as long as possible.
Bell Pepper, Carrots, and Celery
Store these vegetables unwashed and dry in a partly open plastic bag (or poke holes into it). Keep the bag(s) in the vegetable drawer of your refrigerator. Carrots do best by keeping moisture down so they last the longest.
Cucumbers
Don’t refrigerate cucumbers because they’ll get mushy within a few days. Instead, poke some holes in a plastic bag and store in a cool place.
Green Onions, Scallions, and Asparagus
Place the bottoms of these items in jar or cup with a little bit of water. Then place bag on top loosely. These items should be stored in the refrigerator to last as long as one to two weeks.
Herbs
Roll herbs up in a wet paper towel and put in a container without holes, like a Ziploc. Store in the fridge to last up to a week or more.
Lettuce
Wrap lettuce in foil and keep stored in the fridge to keep fresh for up to 30 days.
Lemon and Ginger
Storing fresh lemons or ginger in the fridge can make them last for about 3 to 4 weeks. To maximize their shelf life, store them in an airtight container or in the crisper drawer of your fridge. This helps to maintain their moisture and prevent them from drying out. If you notice any signs of mold or soft spots, it’s best to discard the affected lemons.
Onions, Garlic, Shallot
Store your onions, and similar items, in a cool, dry place outside of the fridge. Ideal storage temperatures are between 45°F and 55°F (7°C-13°C). Keep them in a mesh bag or a basket to allow for adequate air circulation.
Potatoes
Keep all tubers, like potatoes, in cool, dry, dark place — away from sunlight. You want to keep your spuds in a dark place because light accelerates the process of their solanine production, which is a toxic substance that turns them green. Also, never stash them in the fridge or their starch will turn into sugar.
TIP: it’s advisable to not store potatoes and onions together because this accelerates the ripening of the spuds.
Tomatoes
Keep tomatoes on the counter in a container at room temperature, but out of direct sunlight. Do not stack them and keep the stem side up.
TIP: If you need to use un-ripe tomatoes quickly, place them in a paper bag with an apple or banana which accelerates the ripening process.
Storing your fruits and vegetables to keep them fresh will be a game changer!
We hope you are able to put this information to good use, and help your family eat healthier!
Our licensed naturopathic medical doctor (NMD) and certified functional medicine physician offers comprehensive naturopathic health consultations in Meridian / Boise, Idaho. Free discovery calls are available!
