Friday, March 9, 2012

How To Store Fruit and Vegetables

YOU GUYS. If you're like me, and still kind of new to the whole "healthy eating" lifestyle (by which I mean I've only been doing this for about 2 years), then you'll love this list I found today from Community Markets.

I've always been confused about how to store food. Because, really, don't you just throw it all in the fridge? Doesn't the fridge keep everything fresh? These were my thoughts. Sometimes I would read cookbooks about how some things should not be kept in the fridge, like peaches. They should be left on the counter, and then they'll ripen and the whole house will smell like peaches. Or something like that. Very strange, but okay. Peaches: no fridge.

But that always left me confused about everything else. I've been trying to follow the grocery store guidelines, i.e. whatever is refrigerated or on ice goes in the fridge and whatever's in the regular bins goes in the pantry or on the counter. But I'm certainly not one to trust the grocery store to know what's best for me to eat.

Then recently I found this website called, Save Food From the Fridge, which I thought would be awesome and full tips, but it's actually just a few photos of a couple of (admittedly, very cool) modern designs for the kitchen, though it does have a few tips.

Interesting: Store apples with potatoes, so potatoes don't sprout.  Also interesting: Apples don't go in the fridge.

Interesting: Eggs have lots of pores and need to breathe. I wonder if non-organic eggs can be left out of the fridge?

Interesting: They need water! Also interesting: These also don't go in the fridge. Hm.

This one makes sense! Though, there's still a funnel to water them.
So what's the problem with these highly designed food trays? They seem a little over the top and somewhat elitist, but mostly the problem is that I can't figure out where to buy them.

So luckily for me, I came across the list I mentioned earlier, that tells you exactly how to store fruits and vegetables. If you're very gung-ho about this, like me, you can print out a list to hang up. Otherwise, feel free to peruse here:


How to Store Fruit and Vegetables without Plastic 

Apples‐ store 
on 
a 
cool 
counter 
or 
shelf 
for 
up 
to 
two 
weeks. 
For 
longer 
storage 
in 
a
 cardboard 
box 
in 
the 
fridge.
Apricots‐
 on 
a 
cool 
counter 
to 
room
 temperature
 or 
fridge 
if 
fully 
ripe
Artichokes‐ place in an airtight container sealed, with light moisture.
Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.
Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.
Beans, shelling‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!)by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Beet greens‐ place in an airtight container with a little moisture.
Berries- ­
Don’t 
forget, 
they’re
 fragile.
 When 
storing 
be
 careful 
not
 to
 stack 
too 
many 
high, 
a 
single 
layer 
if 
possible. 
A 
paper 
bag 
works 
well, 
only 
wash
 before 
you 
plan 
on 
eating
 them.
Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots‐ cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery‐ does best when simply places in a cup or bowl of shallow water on the counter.
Celery root/Celeriac‐ wrap the root in a damp towel and place in the crisper.
Cherries‐ store 
in 
an 
air tight 
container.
 Don’t 
wash 
cherries 
until 
ready
 to 
eat, 
any
 added
 moisture 
encourages 
mold
Citrus‐ 
store 
in 
a 
cool 
place, 
with
 good
 air flow,
 never 
in 
an 
air‐tight 
container
Corn‐ leave unhusked in an open container if you must, but corn really is best eaten sooner then later for maximum flavor.
Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Dates‐ dryer 
dates
 (like 
Deglet 
Noor)
 are 
fine
 stored 
out 
on 
the 
counter 
in 
a 
bowl 
or 
the
 paper 
bag 
they 
were 
bought 
in. 
Moist 
dates 
(like 
Medjool)
 need
 a
 bit 
of 
refrigeration
 if 
they’re 
going 
to 
be 
stored
 over 
a 
week,
 either 
in 
cloth
 or 
a 
paper 
bag- 
as
 long 
as 
it’s 
porous
 to
 keeping 
the
 moisture 
away 
from
 the 
skin 
of 
the 
dates.
Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.
Fava beans‐ place in an air tight container.
Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Figs‐ 
Don’t 
like 
humidity,
 so, 
no 
closed
 containers. 
A 
paper
 bag
 works 
to 
absorb 
excess
 moisture, 
but 
a
 plate 
works 
best 
in 
the 
fridge 
up 
to 
a 
week
 un‐stacked.
Garlic‐ store in a cool, dark, place.
Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.
Lettuce‐ keep damp in an airtight container in the fridge.
Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Melons‐
 uncut 
in 
a 
cool 
dry 
place,
 out 
of 
the 
sun 
up 
to 
a 
couple 
weeks.
 Cut 
melons 
should
 be
 in
 the 
fridge, 
an 
open 
container 
is 
fine.
Nectarines‐
 (similar 
to 
apricots) 
store
 in 
the 
fridge
 is 
okay
 if 
ripe,
 but
 best
 taken 
out 
a 
day
 or 
two 
before 
you 
plan 
on 
eating 
them 
so 
they 
soften
 to 
room
 temperature.
Okra‐ doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.
Parsnips‐an open container in the crisper, or, like a carrot, wrapped in a damp cloth in the fridge.
Peaches (and 
most 
stone
 fruit)‐
 refrigerate 
only
 when
 fully 
ripe. 
More
 firm
 fruit 
will 
ripen
 on 
the 
counter.
Pears‐ 
will 
keep 
for 
a
 few 
weeks
 on
 a
 cool 
counter, 
but 
fine
 in 
a 
paper 
bag.
 

To 
hasten 
the
 ripening 
put 
an 
apple 
in 
with 
them.
Persimmon‐ Fuyu‐ (shorter/pumpkin
 shaped):
 store 
at 
room
 temperature. Hachiya‐
 (longer/pointed 
end): room 
temperature 
until 
completely 
mushy.
 The
 astringentness 
of
 them
 only
 subsides 
when 
they 
are 
completely 
ripe. 

To 
hasten 
the
 ripening 
process
 place 
in 
a 
paper 
bag 
with 
a 
few 
apples 
for 
a 
week, 
check
now 
and
 then,
 but 
don’t 
stack‐ they
 get 
very 
fragile 
when 
really
 ripe.
Pomegranates‐
 keep 
up 
to 
a 
month 
stored
 on 
a 
cool 
counter.
Potatoes‐ (like garlic and onions) store in cool, dark and dry place, such as, a box in a dark corner of the pantry; a paper bag also works well.
Radicchio‐ place in the fridge in an open container with a damp cloth on top.
Radishes‐ remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.
Rhubarb‐wrap in a damp towel and place in an open container in the refrigerator.
Rutabagas‐ in an ideal situation a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas‐ refrigerate in an open container
Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring onions‐ Remove any band or tie and place in the crisper.
Strawberries‐
 Don’t 
like 
to 
be 
wet. 
Do 
best 
in 
a 
paper
 bag 
in 
the 
fridge 
for 
up 
to 
a
 week‐ check 
the 
bag 
for 
moisture 
every 
other 
day.
Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut.
Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.
Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.
Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.
Turnips‐ remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.
Winter squash‐store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.
Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.

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