Ever wished those groceries you bought at Your Local Greengrocer went just that little bit further for your family? Wanted to get an extra couple of days out of those fresh fruit and vegetables? Put an end to throwing out sad, spoiled produce with these produce saving hacks our greengrocers swear which can help you store your fresh groceries for longer!
1. Wrap or cover your leafy greens with a paper towel to keep them fresh all week long.
This absorbs any excess moisture which breaks down your leafy greens faster!
2. Place fresh herbs in a jar filled with enough water to cover the tips of the stems.
Trim the ends and then place them in a glass jar, like a bouquet of flowers. For basil and coriander, store them at room temperature. You can also use this trick on with fresh asparagus!
3. Store bananas away from other countertop produce and wrap their stems with plastic to keep them fresh.
Because bananas produce a lot of ethylene, a fruit-ripening gas, it’s best to keep them away from other produce, unless you want to speed up their ripening. If you want to ripen an avocado more quickly, place it in a bag with a ripe banana.
4. Place tomatoes on the counter with the stems facing down.
Because they’re fairly delicate, placing them upside down thwarts air from entering through its stem, which accelerates ripening. If they’re stored in the fridge, they’ll lose flavor and develop a mealy texture.
5. Cucumbers will last longer at room temperature whereas keeping them in the fridge will accelerate their decay.
Cucumbers tend to get “chilling injuries” in the fridge, which include wateriness, pitting, and faster decay.
6. Spray leftover guacamole or smashed avocado with cooking spray before putting it back in the fridge.
There are a number of ways to keep avocado green, including lemon juice and cooking oil. You can even keep the pit or seed in with the avocado which will help prevent browning.
7. Freeze any leftover diced shallots in a plastic bottle.
Just make sure they are completely dry before storing or they’ll get freezer burn.
8. And keep ginger in the freezer too.
It grates much more easily, and the peel grates up so fine that you don’t actually need to peel it. Plus it lasts way longer.
9. Store mushrooms in a paper bag, not a plastic bag.
A plastic bag will trap moisture and cause them to mildew. Put them in a paper bag in the fridge or in a cool, dry place.
10. Wash berries in vinegar before drying them and store them on a paper towel lining in the fridge.
This will prevent them from getting mouldy quickly. Compared to spoiling after a few days, they’ll last for up to 1-2 weeks.
11. Store potatoes with apples to keep them from sprouting.
The ethylene produced by the apples stops the potatoes from sprouting. Who knew food science was this cool?
12. Keep produce whole for as long as possible and limit the amount of chopped produce you store in the fridge.
If you do end up chopping too much that you won’t use in time, freeze it!
13. Corn should be left in the husk until the very last minute because, otherwise, it’ll lose flavour.
And try not to store corn in the fridge for too long. They’ll taste sweeter the sooner you eat them but if you have to store them, keep them in their husks.
14. Stop shallots from getting slimy by placing the roots in a jar of water.
By keeping the roots attached, they’ll continue to grow (if they’re stored in a sunny spot and the temperature’s warm) and you’ll have a long-lasting supply of green onions.
15. Store countertop items away from windows because sunlight tends to speed up the ripening process.
But if you want to expedite ripening, then place them in direct sunlight (works great for avocados).
16. And finally, follow this handy guide on what to leave in and out of the fridge:
Original article by Buzzfeed