Organizing Tip of the Week - Storing Fruits and Vegetables

Summer is officially here and as the temperature is rising, eating heavier meals is out and eating fruits and vegetables is in! There is nothing like having a fresh salad or juicy piece of watermelon on a hot summer day.

Here are some fruit and vegetable storage tips:

1) Try not to store fruits and vegetables together, many fruits have ethylene gas which can speed spoilage.

2) Hold off washing or cutting produce ahead of time, if necessary for meal prep, dry well and note that your produce will not last as long.

3) For the fridge - lettuce and all kinds of leafy greens, artichokes, asparagus, beets, berries, broccoli, sprouts, cabbage, carrots, cauliflower, cherries, corn, cucumbers, fennel, green beans, herbs (except basil, should be stored outside), mushrooms, peppers, radishes and zucchini.

4) Do not store in plastic grocery bags, use either plastic sealable bags (poke holes or keep a bit open, wash and reuse) or breathable mesh or cloth bags.

5) Put vegetables like broccoli, cauliflower, corn and leafy greens in the crisper drawer and on the top shelf (near the warmer part of the fridge) keep cucumbers, peppers and zucchini.

6) For the counter top – most fruit, tomatoes, citrus fruit, avocado, peaches, melons, pineapple, etc. Once ripe, put in the fridge (I love my fruit cold, but for best flavor take back out and eat at room temperature).

7) For a cool room or pantry - apples, garlic, onions, potatoes, pumpkins, shallots, sweet potatoes, turnips, winter squashes.

Here’s to a great summer and eating fresh fruit and vegetables!