Sign up for my mailing list!
resource

12 tips to reduce fruit and vegetable spoilage

It’s not always common knowledge to know how best to store certain fruits and vegetables, thus here are some tips to help you out and save you money!

How many fruits and vegetables do you have to trash (or compost) in a given week? According to a new study by KitchenAid, Canadians throw away $190.94 of fruit and vegetables annually, all because they didn't get eaten in time.

To help you reduce this waste, here are 12 tips:

  • 1. Shop more frequently – Buy only what you will actually eat in a given week. Don't let sales doop you into buying more than what's needed.
  • 2. Plan out your meals (especially dinner) – Using a grocery store list for planned meals will help you cut down on impulse foods which tend to never get eaten.
  • 3. Eat the most delicate produce first – this means leafy greens (kale, swiss chard, lettuce) before harder greens like zucchini & celery and berries before apples & peaches.
  • 4. Store your cucumbers at room temperature, not in the fridge – they are sensitive to temperatures below 10C/50F and will develop 'chilling injuries' like water-soaked areas and accelerated decay. If you must refrigerate, do so for no more than 1-3 days and keep them in the top part (warmer part) of the fridge.
  • 5. Keep your leafy greens (spinach, kale, lettuce) in a separate drawer from harder vegetables like apples, cantaloupes, oranges and melons. They emit a lot of ethylene gas which speeds up the ripening process (quicker to ripen, quicker to rotten).
  • 6. Use an ethylene gas absorber for use in fridge drawers to prolong freshness and storage life of foods.
  • 7. Don't wash fruits or vegetables right away – the moisture will increase spoilage, especially more delicate foods like berries and greens. Wash before use. This said, adding a damp paper towel into a bag of greens will help keep them fresh.
  • 8. Don't store these foods in the fridge – bananas, onions, baking potatoes, tomatoes, cucumbers and garlic. Instead, store them in a cool, dark cupboard.
  • 9. Tips for fruits with a stone pit (nectarines, peaches, apricots etc). Store on the counter if hard, in the fridge if ripe.
  • 10. Store herbs (coriander/cilantro, parsley) upright in a tall glass or container with a little water.
  • 11. Reduce waste by freezing ripe produce before it spoils – If you are new to freezing, here is a great step-by-step guide for freezing 16 different fruits & veggies.
  • 12. Keep your ginger fresh by storing it (unpeeled) in a Ziploc bag in the vegetable crisper. It will stay fresh for up to 8 weeks.


Additional sources courtesy of the Vancouver Sun


Leave a Reply

Why wait? Start living healthier now