Have you ever bought fresh fruits or vegetables only to throw away half of them soon after because they have gone bad? If so, these 7 tips will help you make your food last longer! The sooner you start putting these tips into practice, the fresher your fruits and vegetables will last. Once you practice it, you’ll always know exactly what to do when you go bad! It doesn’t matter if you have an apple or an avocado, these tips will ensure it lasts for as long as possible!
1) Do not buy too much at once.
First, buy the right kind of vegetable. You can’t just go out and get a head or ten pounds worth because they don’t have any idea how many you’ll need! Second – check if it’s time for another shopping trip yet- some people like getting more than one type at once so that way their fridge isn’t filled up with things only half used before moving onto what is fresh from store shelves instead but others would rather purchase smaller quantities every day which works well too since those who prefer buying large amounts might already be done eating all ingredients within an hour.
2) Store them in their natural state.
When you buy your fruits and veggies, it’s a good idea to store them in their natural state. For example, if you buy a potato, leave it in its wrapper until you plan on using it. You can even keep potatoes for up to 2 weeks in a cool, dark spot like a pantry or an empty fridge. If you have too many root veggies lying around, simply stick them into bags of soil—or just wrap them up with paper towels—and store them somewhere cool (but not cold) like your garage or basement. By storing fruits and veggies naturally in their state when they’re bought, they’ll be fresher by days end.
3) When you get home, put them in the fridge as soon as possible.
Fresh fruits can give off a gas called ethylene, which causes neighboring produce to ripen. Keeping them away from other produce will help your fruit stay fresher for longer. If you need to delay eating or storing them until later in the week, stick them in a brown paper bag instead of plastic; it’ll minimize their contact with other odors and help prolong freshness. Use a simple water bottle system: Fruit typically stays fresher when it’s left out on a counter rather than inside a fridge, but that also means they tend to dry out more quickly.
4) Keep them away from sources of heat and light.
Heat, light, oxygen, and moisture are all enemies of freshness. The more you can limit their presence, the fresher your food will be. In fact, one of these has a larger impact than any other: heat (aka temperature). It’s really not that difficult to keep produce fresher for longer – as long as you remember not to leave it out on a countertop or in a window! Here are some ways you can do that: Don’t store fruits and veggies in direct sunlight or under bright lamps. Also try not to keep them on open counters where they may be exposed to heat from lights or appliances.
5) Don’t wash your fruits before storing them.
Most fruits (with a few exceptions, like avocados) don’t need to be washed before you store them. Wash them just before eating or cooking, so they stay as fresh as possible. If you’re buying large quantities of fruits and veggies, like spinach or broccoli for a big family dinner, place them in plastic bags that won’t come into contact with water. Just about any produce will keep for weeks if placed in an airtight container or bag that is kept away from light and moisture; apples are good for up to two months at room temperature!
6) Eat your vegetables raw whenever possible.
Raw veggies have more antioxidants than cooked ones. And, aside from those added nutrients, they’re also better for you because enzymes in raw produce help break down vitamins into absorbable pieces. This is especially true for people with digestive problems such as Crohn’s disease or irritable bowel syndrome. Avoid over-drying your produce: An old wives’ tale goes that leaving fruits and veggies on a counter will dry them out—but it turns out there’s a kernel of truth to that story. If you cut up food at home but don’t eat it right away, cover it with a damp cloth to keep moisture levels up—it might just prolong its shelf life by days.
7) Keep bananas covered but still breathing.
Bananas are a great source of potassium, but they do go bad rather quickly. If you have some yellowing bananas (or even brown ones), don’t worry! They’re still safe to eat—you just have to know how to store them properly. Instead of putting your bananas in a non-airtight container with other fruits that also spoil quickly; place them in their own individual bags with holes poked in them. Then, store those bags on a shelf so they can continue breathing while still remaining covered. Doing so will ensure your bananas stay good for up to two weeks after you buy them.