Making you produce last

Fresh fruits and vegetables aren't the only way to meet your daily fruit and veggie requirements, but during the summer, who can't resist the fresh stuff? To avoid the frustration of fresh produce going bad quickly, there are a few strategies you can follow.

Reduce waste by buying only as much as you can eat (or prepare) until your next shopping trip. That may require a trip to the market once a week to pick up fresh produce, but it's more cost effective in the long run.
Go straight home after the market so your food won't be in the heat very long and can be stored properly.

Wash produce with clean hands when you are ready to eat it, not when you bring it home. Unless of course you're chopping it up and preparing it for future meals and snacks.

Refrigerate all cut-up fruit and veggies (fresh OR cooked) within two hours.

Different fruits and vegetables require different temperature and humidity levels for optimal shelf life and food safety. Here are some additional tips to keep all your produce as fresh as possible.

Counter tops: Many fruits do best when they are ripened on the counter, then stored in the refrigerator once ripe. Items in this category include melons, peaches, plums and nectarines, as well as avocados and tomatoes. It also works for more tropical fruits such as bananas, papayas and mangoes. Do not leave fruit in plastic bags on counters as this can slow the ripening process and may lead to rotten spots; paper bags allow better airflow and are fine for most fruits.

Refrigerator: Most other fresh fruits and vegetables are best stored in a clean refrigerator at 40°F or below in plastic bags with holes to allow for air flow. Use crisper drawers for whole produce, being sure to store fruits separately from vegetables. Fruits give off a gas (ethylene) that can shorten the storage life of other items, while vegetables (such as broccoli) give off odors that can affect the taste and quality of fruits.

Cupboards: Some produce items are stored best in a clean, dry, well-ventilated space with no direct light; like a cupboard. Foods that do well in cupboards include potatoes, sweet potatoes, yams, and winter squash, as well as garlic and onions.

If you want more detailed information on storing specific fruits and vegetables, visit www.fruitsandveggiesmorematters.org

Info from InShapeIN