Fruit & Vegetables storage Tips: 1. Some fruits and veggies produce a gas called ethylene as they ripen. This gas can prematurely ripen foods that are sensitive to it, so keep ethylene-producing foods away from ethylene-sensitive foods. Avocados, bananas, cantaloupes, kiwis, mangoes, nectarines, pears, plums, and tomatoes, for example, should be stored in a different place than your apples, broccoli, carrots, leafy greens, and watermelon. The fruits that ripen once picked are Bananas, Melons, Pineapple, Avocados, Pears, Mango, and Kiwi. 2. Keep potatoes, onions, garlic and tomatoes in a cool, dry place separately, but not in the fridge. The cold will ruin their flavor. 3. Potatoes‐ store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well. Do not store with onions or garlic. 4. Tomatoes – Store them in a cool, dry place. Don't store them in plastic bags as the trapped ethylene will make them ripen more quickly. Once ripe, you can put them in the fridge to slow the ripening process, but let them come to room temperature before using them. 5. Store unripe fruits and veggies like pears, peaches, plums, kiwis, mangoes, apricots, avocados, melons, and bananas on the counter. Once they're ripe, move them to the fridge. Banana peels will turn dark brown, but it won't affect the flesh. 6. Store salad greens and fresh herbs in bags filled with a little air and sealed tightly. Do not store with fruits. 7. Bell Peppers – Store loosely in a plastic bag in the crisper drawer of the refrigerator. Should keep for up to a week. These freeze beautifully if you wash, core and seed them. Cut into strips or leave whole. 8. Citrus fruits such as oranges, tangerines, lemons, and limes, will do fine for up to a week in a cool, dark place, away from direct sunlight, but you can lengthen their lives by storing them in the fridge in a mesh or perforated plastic bag. They'll stay fresh for about 2 weeks in the fridge. It doesn't matter if they are near other produce. 9. Use a fresh piece of parchment paper or wax paper to rewrap hard cheeses, then place in a zip loc bag. Wrap semi soft cheese like cheddar in plastic wrap. The harder the cheese, the longer it will last. 11. Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them. 12. As some fruits and vegetables ripen, they release ethylene, a gas that can cause other produce to become spotted, soft, or mealy. To prevent this, keep ethylene-sensitive fruits and vegetables separate from varieties that emit the gas. 13. Ethylene-producing - Apricots, Avocados, Bananas, Cantaloupes & Honeydew melons, Kiwis, Mangoes, Nectarines, Papayas, Peaches, Pears, Plums, Tomatoes 14. Ethylene-sensitive - Apples, Asparagus, Broccoli, Carrots Cucumbers, Eggplants, Green beans, Lettuce and other greens, Potatoes, Summer squash, Watermelons The best way to store your Cheese is in cheese paper. The next best thing is to wrap your cheese first in parchment or waxed paper, and then loosely in plastic wrap or a plastic baggie. This method provides a bit of breathability for the cheese without it drying out. Keep your cheese in the warmest part of fridge. Hard cheeses like Parmesan lasts longer. Diane
Posted by: Boonight@aol.com
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