Are you storing your VEGGIES and FRUITS right?

In this hour of need coupled with the uncertainty of availability of fresh produce, here are few tips on how best you can store and keep produce fresh for longer.

A point to be kept in mind while buying fresh veggies is to buy what you need do not over a hoard. Below are some tips to "how to store veggies and fruits"

LEAFY GREENS

  • Leafy greens stay fresh for longer if they’re rinsed, wrapped in a paper towel or tea towel, and then refrigerated in a container or sealed plastic bag. You can do this with coriander, mint, fenugreek(Methi), lettuce greens, bok choy, Swiss chard, kale, and spinach.
  • If you bought extra spinach and are planning to use it later, you can make a paste and store it in the freezer. Add the paste to any dal, curry, or smoothies. (For added convenience store them as ice cubes)
  • Plastic bags with tiny vents help keep greens fresh for longer by releasing moisture. 

 ROOT VEGETABLES

  • Root vegetables should be stored in a cool, dark, and dry spot outside the fridge like a cupboard. Store garlic, onions, potatoes, sweet potatoes, and yams this way.
  • For carrots and beetroots cut the stem and store so do not become soft and stay fresh for a longer.

 TOMATOES

  • For the best-tasting tomatoes, store them at room temperature away from direct sunlight. This will help them ripen evenly and once ripe they can be placed in the fridge. If they get overripen simply grind and store in the freezer.

Freeze your vegetables if you can’t eat them right away

  • Freezing vegetables at home is a fast and easy way to preserve nutrients and taste.
  • Most vegetables need to be blanched before they are frozen. First boil the whole or cut up pieces of the vegetable for 1-2 minutes and then immediately place in ice-cold water to stop the cooking process. This will keep your vegetables from getting freezer burn. Frozen vegetables will last for up to one year.
  • Freezing is not recommended for eggplant, lettuce, potatoes (other than mashed), radishes, sprouts, and sweet potatoes.
  • Cauliflower and broccoli can be cut into florets before deep freezing.
  • Extra boiled dal can be stored in the deep freeze as well.

AT ROOM TEMPERATURE

  • Garlic and onions should be kept at room temperature (or cooler) in a well-ventilated area.
  • Tomatoes should be stored at room temperature and washed just before consumption. (except for current condition where you first wash and air dry and store)
  • Mangoes, plums, peaches, and pears can be ripened at room temperature in a brown paper bag and should then be refrigerated for longer storage. 
  • Store pineapple upside down for a day or two at room temperature or in the fridge to allow the sweetness to spread throughout the fruit.
  • Keep whole melons at room temperature. Cantaloupe can be stored at room temperature, but it will ripen.

IN A COOL, DRY PLACE

  • Keep bananas, tomatoes, potatoes, lemons, and limes in a cool, dry area; not the fridge.
  • Mushrooms can be kept in a cool, dry place. Should only be washed just before use.
  • Eggplant should be stored in a cool area and used within a couple of days of purchase.

IN THE FRIDGE

  • Store your apples in the fridge. They soften ten times faster at room temperature.
  • Most fruits and veggies can be stored in the refrigerator.
  • A crisper drawer will help protect your product and retain moisture to maintain freshness for longer.

 Hope this article helps you better understand how to store veggies and fruits.

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