Save Money Storing Your Produce Correctly

Eating more fruits and vegetables is a staple required for a healthy well-balance diet. I have the best of intentions when produce shopping but tend to overbuy. When the end of the week rolls around, I’m tossing out over ripe or rotting produce that we didn’t eat and throwing the money spent out along with it.

I’m not alone in this practice. The U.S. Environmental Protection Agency states that Americans throw away 34 million tons of food each year. Wouldn’t you like to put some of that unused money back into your bank account? Well, now you can by learning how to store your fruits and vegetables the proper way to ensure they last longer.

Storage Options

Countertop – Certain fruits and vegetables store and ripen best on the countertop but direct sunlight should be avoided at all costs.

Refrigerator – For produce that is best stored in the fridge:

  • Keep fruits and vegetables separate due to production of Ethylene gas.
  • Keep refrigerator drawers clean and temperature at 40 degrees
  • Store in cloth produce bags or perforated plastic bags
  • Store fresh herbs upright in a small glass of water loosely covered in plastic wrap.
  • Do NOT wash before storing. Washing first may promote bacterial growth and speed the spoiling process

Ethylene Gas

As mentioned above, fruits and vegetables should be stored separately due to the productions of Ethylene gas. But what is Ethylene? Ethylene is an odorless, harmless and tasteless gas produced by fruits and vegetables after they have been picked. Some foods produce greater quantities while others are ethylene-sensitive and can be negatively affected. By storing your produce separately you also make it last longer.

Ethylene can also be used to your advantage. If you want to make a batch of banana bread this weekend but all the fruit at the store is fresh picked and green. Throw an apple or avocado in a paper bag with your banana to accelerate the ripening process.

Heavy ethylene producing items which should be stored separately are:
Apples
Apricots
Avocados
Bananas
Cantaloupe
Figs
Honeydew
Nectarines
Peaches
Pears
Plums
Tomatoes

Where to Store What

Here is a helpful list of what should be stored on the counter versus in the refrigerator. You can also download our free printable for handy kitchen reference.

Countertop
Apples (storage < 7 days)
Bananas
Tomatoes
Basil
Cucumbers
Eggplant
Garlic
Ginger
Grapefruit
Jicama
Lemons
Limes
Mangoes
Oranges
Papayas
Peppers
Persimmons
Pineapple
Plantains
Pomegranates
Watermelon

Refrigerator

Apples (storage >7 days)
Apricots
Cantaloupe
Figs
Honeydew
Artichokes
Asparagus
Beets
Blackberries
Blueberries
Broccoli
Brussels sprouts
Cabbage
Carrots
Cauliflower
Celery
Cherries
Corn
Grapes
Green beans
Green Onions
Herbs (except basil)
Lima beans
Leafy vegetables
Leeks
Lettuce
Mushrooms
Okra
Peas
Plums
Radishes
Raspberries
Spinach
Sprouts
Strawberries
Summer squash
Yellow squash
Zucchini

Cool, Dry, Dark Place
Acorn squash
Butternut squash
Onions (away from potatoes)
Potatoes (away from onions)
Pumpkins
Spaghetti squash
Sweet potatoes
Winter squash

Counter Then Refrigerator

A few items should be ripened on the counter top and then placed in the refrigerator for storage. These include:

Avocados
Nectarines
Peaches
Pears
Plums
Kiwi

Download your kitchen reference chart here.

 

 

Photo Source: One Girl’s Taste On Life

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