Ingredients:
- Refrigerate:
- Berries: Store in a breathable container or lined with paper towels to absorb moisture.
- Apples: Keep in the crisper drawer for a cool, humid environment.
- Cruciferous Veggies: Broccoli, cauliflower, and Brussels sprouts stay fresh in plastic bags.
- Carrots: Remove green tops and store in water for ultimate crispness.
- Leafy Greens: Wash, dry, and store in airtight containers with a dry paper towel.
- Don’t Refrigerate:
- Potatoes: Store in a cool, dark, ventilated space.
- Onions: Keep in a dry, well-ventilated area away from potatoes to prevent sprouting.
- Bananas: Hang or place on the counter for even ripening.
- Avocados: Store at room temperature until ripe; refrigerate if overripe.
Construction:
- Separate Ethylene Producers: Fruits like apples, bananas, and avocados emit ethylene gas, speeding up ripening. Store separately from ethylene-sensitive items (berries and greens).
- Layer for Longevity: Use paper towels or breathable bags to control moisture.
Variations:
- Freezing: Chop ripe produce and freeze in airtight bags for smoothies or cooking.
- Pickling: Extend shelf life with vinegar-based brines for cucumbers, carrots, or onions.
- Drying: Dehydrate fruits like apples or veggies like tomatoes for long-term storage.
Tips:
- Check the Fridge Temp: Maintain 37–40°F (2.8–4.4°C) for optimal storage.
- Revive Wilted Greens: Soak in ice water to bring back crispness.
- Don’t Wash Until Use: Moisture accelerates spoilage, so rinse only when ready to eat.
Proper storage = longer freshness + better flavor!