Eating more produce is a great way to nourish your body, but what’s not so great is finding produce in your kitchen all moldy. Learning how to best store produce in the fridge helps you maximize the freshness and flavour of ingredients, as well as cut down on food waste, because sis! we don’t have time for that. When our fruits and vegetables are vibrant and fresh, they are more appealing and you’ll be more inclined to cook with it.
HOW TO STORE VEGETABLES
Dark Leafy Greens
Wash before storing by soaking in cold water to remove the dirt, then drain. Store in the fridge in a water-draining container. You can put your greens that have long stems, like kale, Swiss chard and collard greens in a mason jar with water. Cover the greens with a bag and secure with a twist tie or rubber band.
Wash and dry them well. You can store them in a mason jar with water or wrap them in a cloth napkin or paper towel. See our blog post on keeping herbs fresh longer.
Remove the tops first, as that draws moisture from the carrots. Cut to size and store in a bowl of water or glass container. Change water every 3–4 days. You can cut the carrots in different sizes for many uses like soups, salads and even stews!
Broccoli + Cauliflower
Store in an airtight container in the fridge. Wash before using.
Cut to size and store in a bowl of water or glass container. Change water every 3–4 days.
Cucumber and Zucchini
Store in your crisper. Too much moisture will cause moldiness! You don’t want that.
Store in warmer parts of the fridge: Towards the door and out of the produce bins, which tend to be cooler. These can be cut to size and stored in an airtight container in the fridge for 3–4 days.
Store at room temperature in a dark cool place with good air circulation. These can be cut to size and stored in an airtight container in the fridge for 3–4 days.
Store at room temperature in a dark cool place with good air circulation. Cut them to size and store in an airtight container in the fridge for 3–4 days.
HOW TO STORE FRUIT
Store at room temperature. To help them ripen faster, place them in a paper bag. Once ripe, transfer to fridge.
Store loosely in the fridge (ditch the plastic bag). If washing first, dry completely before they are stored.
Store at room temperature. If you’re going to freeze them, do yourself a favour and peel them first.
Store in an airtight container in the fridge, with a towel underneath to absorb extra moisture. Be sure to remove any soft or moldy berries before you store them. Wash just before eating. Berries, like strawberries and raspberries, can be quite delicate so it’s best to eat them within 1-2 days of buying them.
Store in the fridge. You can juice a bunch of lemons or limes at the beginning of the week to use in recipes. You can also freeze citrus juice in small jars or ice cube trays for easy use in recipes and smoothies.
Store at room temperature. Ripe tomatoes will keep for up to three days.
Try out these tips and let us know if you have any too! Visit PBH for more info, recipes and tips on eating produce and keeping them fresh longer!
Proud F&V Ambassador in Action for Produce for Better Health Foundation