How to store your fruit and vegetables
New research has revealed that every year Australian households are disposing of $5 billion worth of food and the number one category of food being discarded is fruit and vegetables, valued at $1.1 billion.
Correct storage is the best way to prolong the life of your fresh fruit and vegetables. So remember:
CRISPER: broccoli, cabbage, carrots, cauliflower, celery, chilies, cucumbers, green beans, leafy greens, leeks, lettuce, mushrooms, peppers, radishes, scallions, summer squash, turnips, zucchini- COUNTER: tomatoes (stored upside down) in a bowl lined with a paper towel
- PANTRY: garlic, onions, potatoes, shallots, sweet potatoes
- Keep fruits and vegetables separate, in different drawers, because ethylene can build up in the fridge, causing spoilage
- When storing herbs snip off the ends, store upright in a glass of water (like flowers in a vase) and cover with a plastic bag
- Wrap Lettuce and green leafy in wet paper towel put them in plastic bags and keep them in your fridge
- Store apples out of direct sunlight, either directly on the countertop, in an uncovered bowl or inside a perforated plastic bag
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