Storing vegetables the right way will keep them fresh and safe to eat. Some vegetables and fruit need to be stored in the refrigerator, others need to ripen before being placed in the refrigerator, and others are best stored at room temperature or in a cool dry place. Find out more about how your favourite vegetables should be stored. Leafy greens stay fresh longer if they’re rinsed, wrapped in a paper towel or tea towel, and refrigerated in a container or sealed plastic bag. You can do this with lettuce greens, bok choy, Swiss chard, kale and spinach.
Do not store tomatoes in the fridge
This trick has less to do with shelf life and has more to do with freshness and flavour. Storing tomatoes in a cold environment rids it of its natural flavour and texture. They should be stored at room temperature to bring out the ideal flavour, and the trick to extend their shelf life is to store them with the stem side on the bottom, as it is the last part of a tomato to ripen.
Do not cut lemons in half
Most people squeeze the juice from a lemon by cutting it in half. The problem? It dries far too quickly. What you should do instead is pierce a hole in a whole lemon with a fork and squeeze the juice out through the hole. This prevents the whole lemon from drying out and you can end up using it longer.
Cover lettuce with a paper towel and plastic wrap
Moisture is lettuce’s worst enemy, and it turns the leaves soggy and brown, resulting in a spoiled batch. To keep lettuce fresh, store the leaves in a container covered with a paper towel, and then seal with a plastic wrap. The paper towel absorbs moisture while the plastic prevents any moisture from getting in.
Separate each banana from the bunch and wrap in plastic wrap
Mushy and brown bananas are a turn off. To prevent that from happening prematurely, separate each banana from the bunch and wrap every banana individually in plastic wrap. Ethylene gas is responsible for the process of ageing, and the process of separating and covering the banana prevents the spread of the gas.
- Avocados – Ripen on the counter then store in the refrigerator.
- Bananas – Keep green bananas out of the refrigerator and let them ripen on the counter or a banana hanger.
- Berries – Blueberries, blackberries, strawberries and raspberries are delicate and should not be washed until ready to eat. Keep in refrigerator in dry, covered containers.
- Cherries & Grapes – Store in refrigerator, unwashed, in their packaged plastic containers or plastic bags until ready to wash and eat.
- Citrus fruit – Extend the shelf life of clementines, grapefruit, lemons, limes and oranges by storing them in the crisper drawer or in a mesh bag in the refrigerator.
- Melons – Store cantaloupe and honeydew loose in the refrigerator, even before they’re cut. Watermelon can be kept in a dark, dry place away from other produce. Keep cut melon in the fridge.
- Broccoli & Cauliflower – Broccoli and cauliflower are best kept in separate refrigerator drawers away from other produce.
- Celery – Store in the refrigerator.
- Corn – Store in the refrigerator inside their husks.
- Cucumbers – Store at room temperature. Can be kept in the refrigerator for 1 to 3 days if they are used soon after removal from the refrigerator.
- Eggplant – Store at room temperature. Can be kept in the refrigerator for 1 to 3 days if they are used soon after removal from the refrigerator.
- Green beans – Store in the refrigerator.