How to store fruit and vegetables

These tips will help you to eat fresh fruit and vegetabels the whole week 🙂

 

Fruit:

Apples:  Store apples on a cool kitchen worktop or shelf for up to two weeks. For more than two weeks storage the apples in a (cardboard) box in the fridge.

Citrus:  Store all citrus (lemons, limes, oranges, grapefruits,…) in a cool place with a good airflow. Store them never in an airtight box. They need air 😉

Apricots: If the apricots are not-fully ripe store them on a cool kitchen worktop or shelf to room temperature. If they are fully ripe store them in the fridge.

Cherries: Don’t wash cherries until ready to eat, any added moisture encourages mold. Store them in an airtight box in the fridge.

Berries: Be careful! Berries are fragile. When storing, always only a single layer. Wash them only before you plan on eating them.

Dates: Store dried dates on a kitchen worktop or shelf in a bowl. Store fresh dates in a box in the fridge.

Figs: Put them on a plate in the fridge.

Melons: Place uncuted melons in a cool dry place, out of the sun. Place cuted melons in a open box in the fridge.

Nectarines: If the nectarines are not-fully ripe store them on a cool kitchen worktop or shelf to room temperature. If they are fully ripe store them in the fridge.

Peaches: If the peaches are not-fully ripe store them on a cool kitchen worktop or shelf to room temperature. If they are fully ripe store them in the fridge.

Pears: Place them in a paper bag on a cool kitchen worktop or shelf. For more than two weeks storage the pears in a (cardboard) box in the fridge.

Plums: If the plums are not-fully ripe store them on a cool kitchen worktop or shelf to room temperature. If they are fully ripe store them in the fridge.

Pomegranates: Store them on a cool kitchen worktop or shelf.

Strawberries: They need it dry. Store strawberries in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

 

Herbs:

Place them in a closed box in the fridge to kept up to a week. Except basil – basil is difficult to store well. Basil does not like the cold, or to be wet. So store it an airtight box or jar loosely packed with a small damp piece of paper inside. Put the box or jar on a cool kitchen worktop.

 

Vegetables:

Always remove any tight bands from your vegetables or at least loosen them to allow them to breath

Artichokes:  Place them in an airtight box sealed, with light moisture.

Asparagus: Place them loosely in a glass upright with water at room temperature on the kitchen worktop for a week.

Aubergine: Wash it only before use. Place it on the kitchen worktop or loose in the crisper.

Avocados: Place avocados in a paper bag at room temperature on the kitchen worktop.  Place an apple in the bag to speed up their ripening.

Beets: Wash the beets, dry them well and cut off the greens, by leaving about 5 cm. Put the beets in an open box with a wet towel on top.

Beet greens: place them in an airtight box with a little moisture.

Broccoli: place it in an open box in the fridge or wrap in a damp towel before placing in the fridge.

Brussels Sprouts: store them in an open box with a damp towel on top.

Cabbage: left out on a cool kitchen worktop or in the crisper.  Peel off outer leaves if they start to wilt. Cabbage might begin to lose its moisture after a week.

Carrots: cut the greens off to keep them fresh longer. Place them in closed box with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days.

Cauliflower: place it in a closed box in the fridge.

Celery: place it in a cup or bowl of shallow water on the kitchen worktop.

Celery root/Celeriac: wrap the root in a damp towel and place in the crisper.

Cucumber: wrap the cucumber in a moist towel and place it in the fridge.

Fennel: place it in the fridge in a closed box with a little water.

Garlic: store it in a cool, dark place.

Green beans: Wrap them in a damp cloth and place them an open or loosely closed box.

Lettuce: Whole lettuces stay a lot fresher than cut leaves. Put the whole lettuce or leaves in a resealable plastic bag with a couple of spoons of cold water. Seal the bag and turn it over so that all the leaves get slightly wet. Store it in the fridge for four or five days.

Okra: Wrap them in a dry towel and place them in an airtight box.

Onion: store it in a cool, dark and dry place. A good air circulation is best, so don’t stack them.

Parsnips: Place it in an open box in the crisper, or wrapped in a damp cloth in the fridge.

Peas: Place them in an open box in the fridge.

Potatoes: store them in a cool, dark and dry place (a box or paper bag in a dark corner of the pantry).

Radicchio: place it in the fridge in an open box with a damp cloth on top.

Radishes: Cut the greens off (store the greens separately, so they don’t draw out excess moisture from the roots) and place them in a open box in the fridge with a wet towel placed on top.

Rhubarb: wrap it in a damp towel and place in an open box in the fridge.

Rocket: Put the rocket leaves in a resealable plastic bag with a couple of spoons of cold water. Seal the bag and turn it over so that all the rocket get slightly wet. Store it in the fridge for four or five days.

Spinach: store it loose in an open box in the crisper, cool as soon as possible.

Spring onions: Remove any band or tie and place the spring onions in the crisper.

Sweet peppers:  Only wash them right before use. Store them in the crisper.

Sweet Potatoes: Store them in a cool, dark, well ventilated place. Not in the fridge.

Tomatoes: Store them on the kitchen worktop, not in the fridge.

Turnips: Cut the greens off (store them separately) and store them in an open box with a moist cloth on top.

Zucchini: Wrap it in a cloth and place it in the fridge.

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