6 Tips On How To Keep Your Fruits & Veggies Fresher For Longer | Lifestyle | KenyaBuzz
Lifestyle

6 Tips On How To Keep Your Fruits & Veggies Fresher For Longer

03 Aug 2016 | By Lisa Mugera

fresh-organic-vegetables

So you've made the decision to keep healthy and stock up on fresh organic fruits and vegetables. But then they start to rot and go bad. That's not only a waste of money, but a boost kill as well. Why keep healthy when all your stuff does is mould away?

While keeping healthy is great, it's pretty tricky to ensure your produce stays fresh. Here's 6 tips on how you can make your stuff fresher for longer:

Tip 1.
Don’t wash your fruits until ready to eat. Especially for summer fruits like berries, oranges and tangerines, water increases the likelyhood of the fruits starting to mould.

Tip 2.
Storage is key. Some fruits and veggies need refrigerating, while others don’t. Fruits like bananas, apples, mangoes & veggies like potatoes, tomatoes and greens should be stored in dry places under room temperature. Cherries, berries and light veggies like celery and green peas can be stored in the refrigerator.

Tip 3.
Unpack your healthy food from their packaging – either from plastic bags or brown paper packages. Fruits and veggies need fresh air to keep healthy. The trapped moisture will otherwise make them go bad.

Tip 4.
Don’t let your produce stay overnight. The fresher the product, the better, crunchier and tastier. Fresh products oxidise very fast, over a period of few hours. If you do have to keep say, a fruit or vegetable salad overnight, ensure it’s refrigerated at low temperatures where the enzymes are inactive.

Tip 5.
Here’s a fun trick: An attractive appeal leaves your produce much fresher. Place your fresh herbs or leafy greens in a jar or vase of water, and your fruits in jars or baskets just like you would a bouquet of flowers. They'll last longer and you'll have a beautiful arrangement!

Tip 6.
Avoid placing your fresh produce next to other foods such as meat in the same area of the fridge. This makes cross-contamination likely.

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