Healthy Eating
Preserving Vegetables And Fruits
Why? To Avoid Waste

How to keep vegetables fresh? How to slow the ripening process of fruits? Preserving vegetables and fruits fresh for a longer time is possible.

Full of vitamins and minerals, vegetables and fresh fruit should be stored in the right place to maintain their nutritional value.

To prevent spoilage you should know some tips because certain foods shouldn't be stored together....some should be kept in the fridge, others be left on the countertop...

but first....

Tips For Preserving Vegetables And Fruits Fresh For A Longer Time

  • Keep your fruits and veggies in different drawers of the fridge
  • Fresh mushrooms, unwashed, should be placed in a brown paper bag
  • Asparagus; you should cut the ends and place them (ends down of course) in a glass of water
  • Do not wash berries( blueberries, strawberries, raspberries, blackberries) before refrigerating because water hastens deterioration
  • With time, kernels of sweet corn will become starchy...better if eaten as soon as possible
  • To extend shelf life of citrus fruits such as grapefruits,oranges, lemons, limes...they can be refrigerated
  • Remove the foliage of carrots, radishes and other root vegetables before storing to keep them fresh and crisp. The leaves dehydrate the root and take all the vitamins
  • After they're picked, some fruits and veggies produce ethylene. This gas may speed up the ripening process of sensitive food
    • Ethylene-producing fruits & veggies are: apples, aprocits, avocadoes, ripening bananas, cantaloupe, honeydew, nectarines, onion, peaches, pears, plums, tomatoes

      Ethylene-sensitive fruits & veggies are: brocoli, Brussels sprouts, cabbage, cauliflower, lettuce, potatoes, squash, unripe bananas

  • Bananas can be refrigerated to stunt ripening but the skin will turn brown
  • If possible buy only the amount of fruits and vegetables necessary for a few days

preserving vegetables

What is the best way of storing vegetables and storing fruits? What can you store in the fridge and what can be left on the countertop? Here is a list to help you....

Store In The Fridge

  • Apples
  • Asparagus
  • Beets
  • Berries
  • Brocoli...up to 1 week in a perforated plastic bag...
  • Brussel sprouts
  • Carrots...up to 4 weeks in a plastic bag
  • Cauliflower...up to a week in a plastic bag
  • Cabbage...will keep for several weeks
  • Citrus extend shelf life
  • Celeri...will stay crisp up to 10 days
  • a plastic bag...wash just before eating
  • Corn
  • Grapes
  • Green beans
  • green onions
  • Honeydew
  • Fresh herbs (except basil)
  • Lettuce...up to 7 days in a plastic bag
  • Leek...up to 7 days in a plastic bag
  • Mushroom...up to 5 days in a paper bag
  • Pepper...up to a week
  • Radish...up to 10 days in a plastic bag
  • Strawberries: 2 or 3 days in refrigerator. A tip: take them out of the fridge a bit before eating ... they will be tastier
  • Spinach...leaves will keep for up to a week but better if eaten immediately
  • Zucchini...up to a week

Can Be left On The Countertop

  • Apples
  • Avocados
  • Bananas
  • Basil
  • Citrus fruits (grapefruit, orange, lemon, lime)
  • Cucumbers...can also be stored in the fridge
  • Eggplants
  • Garlic
  • Ginger
  • Mango
  • Peaches
  • Pears
  • Plums
  • Pineapple...use within 2 to 3 days
  • Tomatoes
  • Watermelon

Stored In A Dry And Cool Place

  • a bag that allows fresh air circulation
  • Potatoes...keep in a cool and dark place and away from onions
  • Pumpkins...keep for several months in a dry and cool place

Fruits and vegetables are good for health. Eaten them as fresh as possible is the ideal solution to benefit all the nutrients they contain.

Preserving vegetables and fruit is important to keep them fresh for a longer time.

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