Ever feel stuck in the produce aisle at the grocery store trying to pick the perfect watermelon? You see people slapping the watermelons and listening closely but you have no clue what the result is supposed to be. Then you bought some spinach to make a nice salad for lunch, only to have to throw out the container because the leaves looked soggy and wilted by mid-week. Often I, myself, am confused about how to store certain fruits and veggies once I get home from shopping on Saturday so that they don't go bad by Wednesday. Stop wasting your precious mula, and use this handy guide to picking and storing the best produce!
Apricots – Choose apricots with a beautiful orangey-yellow colour, that are slightly soft but not overly soft, as they will be too mushy inside. Store at room temperature until ripe, then transfer to fridge.
Bananas – Choose bright yellow bananas without brown spots or marks, which are ready to eat immediately or choose slightly green and unripe bananas that will ripen and be ready to eat in a few days. Store at room temperature, on your counter, preferably hanging in a fruit bowl to avoid too much bruising.
Blueberries – Choose berries that are dry, firm, and blue. Avoid ones that are green, mushy, or rotten, as a fungus covered berry can spoil the entire container easily. Store in airtight container in the fridge. Place a paper towel to absorb any extra moisture. Wash before consuming.
Cantaloupe – Choose a cantaloupe that is firm, fragrant and golden in color. Avoid melons that are green and have soft spots. Store at room temperature for a few days. Once cut, store in an airtight container for 3 – 5 days.
Cherries – Choose cherries that are plump, shiny, and deep red (although there are different variations of cherry colours). Cherries with stems will stay fresh longer. Refrigerate cherries in a plastic bag and wash before consuming.
Figs – Choose semi-soft, plump figs with the stems intact. Avoid buying dry or mushy figs. Figs can stay fresh in the fridge for a few days in a shallow container or paper towel.
Kiwi – Choose kiwis that have a slight give when you press the skin. Avoid choosing kiwis that are rock hard (unripe) or mushy to the touch (overripe). Store at room temperature on the counter for a few days to ripen. Once ripe, consume immediately or store in the fridge.
Lemons and Limes – Choose lemons and limes that are hard but feel juicy with a slight squeeze. Avoid ones that are too brown or shrivelled. Store lemons or limes in the fridge.
Mangoes – Choose mangoes that have a slight give when you press the skin. Avoid choosing mangoes that are rock hard (unripe) or mushy to the touch (overripe). Store mangoes at room temperature on the counter. Once ripe, consume immediately or store in the fridge for up to 5 days.
Peaches – Choose peaches that are deeply coloured, fragrant, and firm with a slight give when you press the skin. Store at room temperature until ripe, then transfer to fridge.
Pears – Choose pears that are soft and without brown marks or bruises. They will become ripe if left out for a few days. Ripen at room temperature, then transfer to the fridge.
Pineapple – Choose pineapples that smell sweet, and have green and fresh leaves. If you pull one of the leaves, it should come out easily. A ripe pineapple will keep for around 3 – 4 days. Once cut, store in an airtight container in the fridge for 3 – 5 days.
Plums – Choose plums that are deeply coloured, firm but not rock hard. If they’re green, that means they’re still not ripe. Store at room temperature until ripe, then transfer to fridge.
Strawberries – Choose fragrant, red, shiny strawberries that have green tops. Avoid ones that are too bruised, rotten, or have fungus, as they can ruin the rest in the container. Store in airtight container in the fridge. Place a paper towel to absorb any extra moisture. Wash before consuming.
Watermelons – Choose watermelons that are firm, and feel hollow when you thump it. Keep the watermelon at room temperature for up to 2 weeks, or once cut, refrigerate for 3 days.
Asparagus – Choose asparagus with firm, smooth, and bright green stalks. Avoid limp and wilted stalks. Thinner stalks equal faster cooking time than thicker stalks. Break off the ends and store in the fridge, in a vase or jar of water if consuming them a few days later.
Avocados – Choose avocados that are slightly soft to the touch. Even if they’re still firm, they will ripen after a few days at home, which ensures that they will last longer if consuming them throughout the week. Avoid ones that are too soft, mushy, cracked, or dented. Keep avocados out on the counter to ripen. Once they become ripe, store in the fridge if not consuming immediately.
Brussels Sprouts – Choose sprouts that are firm and bright green. Avoid ones that have loose or discoloured outer leaves. Store in an airtight container and wash before use.
Carrots – Choose firm carrots, and avoid ones that are whitened, wilted, pale, or have brown discolourations. When you get home from the grocery store, cut the tops off. Store in a bowl with water, and change the water every few days.
Cucumbers – Choose cucumbers that are green and firm to the touch. Avoid cucumbers are soft to the touch, mushy, or coated in a wax-like substance. Store cucumbers in your fridge produce crisper.
Garlic – Choose firm and large heads of garlic. Avoid heads with soft spots, green or brown marks, and are overly dried out (that the peel is already flaking off). Store at room temperature, in a cool, dry, and dark place.
Kale – Choose crisp and deep green coloured leaves. Avoid wilted leaves, or leaves that are already yellow or brown. Wash in cold water, allow to dry slightly, and store in a container that allows water to drain so that the leaves don’t spoil too quick. Do not spin in a salad spinner, until ready to use.
Leafy Greens – Choose greens that have crisp and green leaves. Avoid leaves that are wilted or have too much moisture (they tend to become slimy and make the bunch rot faster). Wash in cold water, allow to dry slightly, and store in a container that allows water to drain so that the leaves don’t spoil too quick. Do not spin in a salad spinner, until ready to use.
Onions – Choose onions that are dry and firm. Avoid ones that are soft, mushy, or have green/brown spots. Store at room temperature, in a cool, dry, and dark place.
Peppers – Choose peppers that are shiny with firm skin. Avoid peppers that have bruised or softened skin or that have spots. Store in the fridge (it doesn’t need to be in the produce crisper). Cut and store in an airtight container for 3 – 4 days.
Tomatoes – Choose tomatoes that are firm, shiny, and their ripened colour. Avoid tomatoes that feel soft, mushy, or are extremely green and unripe. Store at room temperature. Ripe tomatoes can stay at room temperature for up to 3 days.
Comments