According to the NSW Environment Protection Authority, over 35% of the average household bin is food waste.
So it makes sense that we all do our bit to hang onto our fruit and veggies a little longer. Not only does it save us money in the long run, it also helps reduce our impact on the environment with food waste.
So, we thought we’d share a few tips on how to extend the shelf life of fruits and vegetables.
- Ripen out of the fridge first. Avocados, peaches, tomatoes, pears all love to be ripened out of the fridge, but can be moved to the fridge once they’re ripe to extend their life.
- Don’t wash mushrooms. Instead store them in a sealed container and when you’re ready to use them, wipe them clean on a paper towel.
- Some veg love dark and cool, but not cold. Some veg, such as potatoes, onions and garlic don’t suit being kept in a fridge. Instead, look for a dark, cool spot and your veg will last for around a month.
- Some fruit and veg don’t like to be stored together. Some produce release ethylene, which speeds the ripening process. Keeping apples and apricots for example in the fridge will extend their life, but keep them apart from green leafy veg as they’ll cause it to wilt quicker.
- Avoid sealed bags. Fruit and veg love to be able to absorb moisture and air, so avoid sealed bags as your beautiful produce will deteriorate quickly. If you like to keep your produce in a bag, try and use a breathable produce bag.
- Split your bananas. Bananas ripen each other, so if you’re trying to slow down the ripening process, keep them apart from each other.
- Dry your veggies before storing them. If you’re washing your veg before they go in the fridge, make sure they’re dry first so they don’t end up going soggy.
- Store your grapes on a paper towel. With moisture, grapes can go mouldy, so remove your grapes from the container, wash and gently dry them. Then place them in the fridge on top of a paper towel and in an open container.