It’s widely known that fruits and vegetables should be a large part of a healthy diet. Proper storage can save you from wasting food and money.
- Peaches, plums and other pitted fruits generally can be stored right on a counter at room temperature. These fruits are usually picked before ripe, and they will continue to ripen once you bring them home. If fruits are very ripe, them place them in a perforated plastic bag and put them in the top part of the refrigerator.
- Bananas are another fruit that is picked before optimal ripening, hence the green bunches you often find at a store. Bananas should be stored at room temperature until they are ripened. Again, if very ripe, bananas can be put in the refrigerator to prevent spoilage. The skin will turn brown, but it won’t affect the flesh of the fruit.
- Apples should be stored at room temperature and away from other fruits and vegetables. They produce a gas that can ripen other produce very quickly.
- Moisture is the enemy of most produce. You can store celery, carrots, lettuce, or cabbage in a crisper drawer in the refrigerator, but they should be kept dry and used quickly. Line the bottom of the drawer with an absorbent paper towel and be sure not to keep produce in tightly sealed plastic bags. Eventually moisture will rot these items or at least cause them to become soggy.
- Root vegetables such as potatoes, yams and onions do best at room temperature and away from the floor, or anywhere vermin may be present. A cool, dark place, such as a pantry cabinet, would be effective. Refrigeration may compromise the taste of many root vegetables.
Information was by Home and Garden Advertising Feature à Niagara This Week