Are you storing your VEGGIES and FRUITS right?
In this need of the hour with the uncertainty of regular availability of fresh produce, here are few tips on how best we can store them and keep them fresh for a longer period of time. Point to be kept in mind while buying fresh veggies, buy what you need do not over a hoard. Below are some tips to "how to store veggies and fruits"
- Leafy greens stay fresh longer if they’re rinsed, wrapped in a paper towel or tea towel, and refrigerated in a container or sealed plastic bag. You can do this with coriander, mint, methi, lettuce greens, bok choy, Swiss chard, kale, and spinach.
- If you bought extra palak(spinach) and planning to use it after a few days you can make a paste and store in the freezer and add the paste to any dal or curries or smoothies any time. (For easy use store them as ice cubes)
- Plastic bags with tiny vents help keep greens fresh longer by releasing moisture.
- Root vegetables should be stored in a cool, dark, dry spot outside the fridge like a cupboard. You can also store garlic, onions, potatoes, sweet potatoes, yams this way. Onions and Potatoes to be stored together in our usual traditional method.
- Carrot, beetroots cut the stem part and store, that way they do not become soft and stay fresh for a longer period.
- For the best-tasting tomatoes, store them at room temperature away from direct sunlight. This will help them ripen evenly. Once they are ripe they can be placed in the fridge. If they get extra ripe simply grind and store in the freezer and use it when needed.
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 enjoy the taste.
- Most vegetables need to be blanched before they are frozen. This means that you should 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 be fine for up to one year.
- Freezing is not recommended for eggplant, lettuce greens, potatoes (other than mashed), radishes, sprouts, and sweet potatoes.
- Cauliflower and broccoli can be cut to florets a deep freeze.
- All your boiled extra dal can be stored in the deep freeze
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 using it. (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 in the fridge.
- Mushrooms can be kept in a cool, dry place and 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 keep the moisture in to maintain freshness for longer.
Hope this article helps you to fathom "how to store veggies and fruits"