FOOD WISE: Keeping fresh produce (fruit and vegetable) fresher for longer

Households tend to throw away a lot of good food because they are not handled in the correct manner. Below are some guidelines you can use to ensure that your fruits and vegetables can stay fresh for longer.

Strawberries (and any other berries)

Household vinegar can be effective at killing the bacteria and mold spores that spoil berries. Wash the berries in a mixture of water and white vinegar. This will make your berries keep for longer in the fridge

Bananas

Bananas release high amounts of  ethylene gas. To slow the ripening process down, you need to separate the bananas from the bunch before storing them. Alternatively you could cover the stem ends of each banana with aluminum foil or plastic wrap to slow down the release of ethylene gas. 

Citrus fruits

Oranges, lemons, limes, soft citrus and grapefruits can be stored for up to one week at room temperature. For a longer shelf life, they should be kept in a bag in the refrigerator. Citrus fruits can be frozen in slices, wedges, zest form or as juice.

Pears

Pears, when bought, often very firm and take a long time to ripen. To speed up the ripening process, store the pears in a brown paper bag at room temperature, along with other fruits that produce ethylene gas (avocados, bananas, or ripe apples). Fully ripe pears will stay fresh in the refrigerator for three to five days.

Grapes

Grapes should be washed, patted dry, and then stored in an adequately ventilated container in the fruit and vegetable drawer (crisper draw) at the bottom of the refrigerator. This will allow them to last for up to two weeks. Do not place them into an airtight container or plastic bag, as these prevent air circulation

Potatoes

Potatoes should be placed in a basket, cardboard box, or mesh bag to ensure good ventilation. Store your potatoes in a cool, dark place. Potatoes release carbon dioxide and water vapor, so a tightly sealed bag will get damp without proper ventilation. Only perfect potatoes will keep well in long-term storage, therefore you should inspect all the potatoes for sprouts, soft spots, shovel damage or mold. Cut away any damaged areas and use those potatoes immediately.

Onions

White, yellow, and red onions should be kept in a cool, dry space away from direct sunlight, and moisture. Halved or sliced onion can be kept in the fridge for up to a week, in an airtight container, preferably glass, as plastic ones absorb odour. 

Cauliflower

Store fresh cauliflower heads in a loosely closed or perforated plastic bag in the refrigerator. Cauliflower needs air circulation, so don’t seal or knot the bag closed. Grocery stores often use cling wrap on a head of cauliflower. Ensure to loosen up the wrap to allow the cauliflower to breath.

Tomatoes

Unripe tomatoes are best stored on the counter for a few days until they ripen. Once they’re ripe, either consume them or place them in the refrigerator to maintain their freshness.

Carrots

If you leave the greens on the carrots, they will draw moisture and cause the roots of the carrot to rot quickly. Keep them dry, and they will stay good for a long time. Carrots should be stored in a dry paper towel, an airtight food storage container or bag in the coldest part of the refrigerator.

Very Important: Cooked food and raw food should be stored separately in the refrigerator. Raw food bacteria can contaminate cold cooked food, and the bacteria can multiply to dangerously harmful levels if the food is not cooked thoroughly again.

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