Storing Produce

After grocery shopping is done, storing produce comes in play. The best strategy is to provide wooden shelves for fruit, and a fridge for vegetables and some fruit varieties.

  • Take the produce out of plastic

If fruit is packed in plastic, it should be taken out, since plastic around fruit creates moist and warmth that bring about fruit fermentation.

  • Fruit shelves

Neatly place fruits on shelves in proper rows so that each fruit has enough space to breath (literally and metaphorically), ensuring fruits stay intact and thus fresher for longer.

If you notice that some fruit has been damaged, place it in the first row, so it would be used sooner. When you are placing fruits in rows, make sure to place riper fruits in the first rows, and unripe fruits in the last rows, so as to use the ripe ones first and give time to the unripe ones to ripen up until the day they are to be used.

The fruit that is already ripe enough to be used, but you nevertheless don’t want to use it right away, place in the fridge so to slow down ripening, and thus preserve it until the moment you want to use it.

Be careful in colder days to take out the produce from the fridge an hour or two in advance so it can reach room temperature. You can experiment on warmer days with placing various fruits and veggies in the fridge and eating them cooler, but notice how coldness degrades the taste and texture of some produce varieties, and improves some other varieties.

  • Greens and other veggies should go into the fridge

It is best to keep greens and other veggies in the fridge, because coldness prolongs the freshness and shelf life of produce by decreasing the rate of its breathing or decomposing.

  • Nuts and seeds go into glass jars

It is best to keep nuts and seeds in glass jars with air-tight lids, especially if we are talking about shelled nuts and seeds. Closed glass jars preserve nuts and seeds from (further) oxidation.

  • Freezing produce

Freezing is the best method for food preservation with minimal nutritive losses. Berries and bananas are especially practical for freezing and then making fruit ice-cream out of these frozen fruits.

Some cellulose and starchy vegetables can be frozen and then thawed in order to have their cellular walls burst open, which gives the texture of cooked veggies without creating negative side-effects of cooking.

A great example would be the recipe creamy and warm butternut squash pudding or raw Russian salad.

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