SENIOR WOMEN: FRUIT AND VEGETABLE STORAGE

Apr 7th, 2012 | By Sharon Shaw Elrod MSW EdD | Category: For Senior Women

SEARCH FOR TIPS ON INTERNET

Produce delivery to our local food coop is great.  But a downside began to develop the past couple of months.  Some of the fruit began to over-ripen before we could eat it.  So I searched on the Internet for suggestions for fruit and vegetable storage that might be more effective than what I had been doing. There is a plethora of information about food storage available, and SCJ first suggests you do your own search, after reading this article.
Search the phrase ‘fruit and vegetable storage’.  Here’s what I found:

  • If the temperature in your refrigerator is too cold, fruits and vegetables will spoil.  Raise the temp a little if you are too close to 32 degrees Fahrenheit.  You should be between 36-38 degrees for optimal fruit and veggie storage.
  • Remember the ‘first in, first out’ rule; eat the older produce first; here’s a great guideline for more specific information about when to eat what.
  • If you have a pantry, and it is cold enough, you can keep whole grain breads there.
  • If you buy whole leaf lettuce, wash it and drain excess water (I use a salad spinner); then tear it into salad-size pieces and store it in a storage container/bag with a paper towel to absorb excess moisture.  The paper towel is the key!  Your lettuce will keep a couple of weeks if you follow this process.
  • Cut up other veggies you add to salads (onions, peppers, tomatoes, garlic, etc) and store them in containers in the refrigerator.  This is an efficient way to have them ready for your salads.
  • Wash and dry fruit before you put them in bags, or wrap in plastic, and place in refrigerator.  Don’t mix varieties because some give off ethylene gas that causes others to ripen too fast.
  • Wash veggies and remove excess water before you place them in bags with a paper towel, and then to the refrigerator.
  • Keep peaches, nectarines, plums, pears, avocados, kiwi in an attractive bowl in your kitchen until they begin to soften.  Then put them in bags (keeping each variety separate) in the refrigerator.
  • Keep bananas in the bowl in your kitchen (or on a banana ‘tree’).  If they ripen before you can eat them all, peel them and freeze in plastic bag for protein drinks and smoothies.
  • Store berries in their original containers until you are ready to use them.  Wash them just before you eat them.
  • Use another bowl in your kitchen to store potatoes, tomatoes, onions and garlic.
  • Broccoli, cauliflower, celery, beets, root vegetables can be stored in bags/containers with a paper towel to absorb moisture.

These suggestions came from a variety of Internet websites that provide information about fruits and veggies.  Be sure to do your own search for more specific information that you might find helpful.



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