According to the US Dept of Agriculture Americans throw away about 14% of fruits and veggies that they buy and that’s before it goes on your plate.
Knowledge of how long fruits and veggies last and how to store them properly will help you save those hard earned dollars so that I (I mean you) can buy many pairs of skinny jeans that I desperately ( I mean that you ) desperately want.
Fruits and veggies give off an odorless gas called ethylene which will trigger the production of more ethylene. It’s like when one person starts yawning it causes someone else to yawn and before you know it everyone feels exhausted.
All fruits and some veggies have receptors that sense the ethylene gas which then activate production of more ethylene.
www.mint.com shows us a very handy solution on how to store our produce to keep it much longer and potentially saving our hard earned dollars.
According to http//www.mint.com the solution: Our handy storage guide below, compiled from chefs’ experience, as well as research by the Massachusetts Department of Agricultural Resources, MealsMatter.org, Self magazine and the Food Marketing Institute. (Got your own tips to extend the shelf life of fruits and veggies? Post them in the comments.)
Store on the counter. Move any uneaten apples to the refrigerator after seven days. In the fridge or out, don’t store near most other uncovered fruits or vegetables — the ethylene gases produced by apples can ruin them (making carrots bitter, for example). The exception: if you want to ripen plums, pears and other fruits quickly, put an apple nearby for a day or so.
Refrigerate whole for up to two weeks.
Store upright in the refrigerator in a plastic bag with either an inch of water or with a damp towel wrapped around the base, just like you would have flowers in a vase. They’ll last three to four days that way.
Ripen on the counter. Can be stored in the refrigerator for three to four days once ripe.
Store on the counter. Refrigerate only when ripe — they’ll last for another two days or so.
Remove green tops an inch or two above the crown. Refrigerate beets in a plastic bag to prevent moisture loss, which leads to wilting. (They’ll last seven to 10 days.) Refrigerate greens separately, also in a plastic bag.
Grower Driscoll’s recommends refrigerating berries, unwashed and in their original container. Blueberries and strawberries should keep for five to seven days; more fragile raspberries and blackberries up to two days.
Refrigerate in a sealed plastic bag. It’ll keep for three to five days.
Refrigerate in a sealed plastic bag for up to three weeks.
Refrigerate, stem side down, in a sealed plastic bag. It’ll last three to five days.
Refrigerate one to two weeks in a sealed bag. Keep in the front of the refrigerator, where it’s less apt to freeze.
Store oranges, lemons, limes, and grapefruit on the counter. They can last up to two weeks.
Refrigerate ears still in the husk. They’ll last up to two days.
Refrigerate, either in the crisper or in a plastic bag elsewhere in the fridge. They’ll last four to five days.
Store in the pantry, or any similar location away from heat and light. It’ll last up to four months.
Refrigerate in a plastic bag for three to four days.
Refrigerate for up to two weeks.
Fresh herbs can last seven to 10 days in the refrigerator. “When I use fresh herbs and store them in my refrigerator at home, I keep them in air-tight containers with a damp paper towel on the top and bottom,” says Raymond Southern, the executive chef at The Back Bay Hotel in Boston. “This keeps them fresh.”
Refrigerate unwashed. Full heads will last five to seven days that way, instead of three to four days for a thoroughly drained one. Avoid storing in the same drawer as apples, pears or bananas, which release ethylene gases that act as a natural ripening agent.
Take out of the package and store in a paper bag in the refrigerator, or place on a tray and cover with a wet paper towel. They’ll last two to three days.
Stored in the pantry, away from light and heat, they’ll last three to four weeks.
Ripen on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They’ll last another three to four days.
Store on the counter, ideally, in a bowl with bananas and apples, and then refrigerate after ripening. They’ll last another three to four days.
Refrigerated in a plastic bag perforated with holes, they’ll last three to five days.
Refrigerated, they’ll last four to five days.
Store them in the pantry away from sunlight and heat, and they’ll last two to three months.
Refrigerate. They’ll last 10 to 14 days.
Refrigerate in a perforated plastic bag. They’ll last four to five days.
Spread them out on the counter out of direct sunlight for even ripening. After ripening, store stem side down in the refrigerator and they’ll last two to three days.
Mangoes, papayas, pineapples and kiwifruit should be ripened on the counter. Kat Bretcher of Cottonwood, Ariz., ripens mangos in a paper bag in a cool place, and then refrigerates them for another two to five days.
Kept at room temperature on the counter, it’ll last up to two weeks, Bretcher says.
Store on the counter for up to two weeks.
www.mydancebody.com likes to wash and then freeze any fruit or veggie that you don’t think that you’ll eat any time soon. Just cut off any stems or seeds etc put them in plastic baggies and then freeze. For bananas I’ll wait for them to get really ripe (which makes them much sweeter for smoothies) I’ll peel them, cut them in half, put them in baggies and freeze. These fruits and veggies can then be thrown into a green smoothie which makes the smoothie thicker and richer tasting or made into purees that you can put into anything and lie to your kids about.