Do you ever feel like you’re in a race against time with your groceries? You bring home a beautiful haul of fresh fruit and veggies, only to find them wilting or going soft a few days later or your two-weekly fruit and vegetable box is delivered, and week two, that lettuce is looking a little sad! It’s a waste of food and money, and nobody likes that especially our planet!

Luckily, with a few simple tricks, you can stretch the life of your produce and make your fridge work harder for you.

Here are some of my favourite tips for keeping your food fresh for longer:

  • Revive Your Greens: Have you ever seen a sad, wilted lettuce that’s not brown or soggy? Don’t throw it out! My recent Oddbox tips suggests, simply stand it in a bowl of cold water for a while. The lettuce will absorb the water and become crisp and fresh again. This trick also works wonders for other leafy greens like spinach and kale!
  • Give Them a Drink: Oddbox also recommended this tip for other crunchy veggies, which worked beautifully with some of my carrots that got left in the fridge while we took a short holiday. If your celery, spring onions, or carrots are looking a bit floppy, it’s just because they’ve lost some moisture. Pop them in a container of cold water for 24 hours, and they’ll perk right up! I thought it might turn them watery but it didn’t and they were perfect roasted in the oven.
  • A Shower for Asparagus and Herbs: Treat your asparagus just like a bunch of flowers! Trim the ends and place them upright in a jar with an inch or two of water. This helps them stay hydrated and crisp for longer. This method works for fresh herbs like parsley, coriander, and basil, too! Just remember to change the water every few days.
  • Separate Ethylene Producers: Some fruits and vegetables, like bananas, apples, and tomatoes, release a natural gas called ethylene, which can speed up the ripening of other produce. Store them away from ethylene-sensitive items like broccoli, leafy greens, and cucumbers. I really recommend the banana trees for this one.
  • The Paper Towel Trick: For delicate berries and mushrooms, a simple paper towel can be a lifesaver. Before storing them in the fridge, line their container with a paper towel. The paper will absorb any excess moisture, which is the main culprit behind mould and spoilage.
  • Store Tomatoes at Room Temperature: This is a big one! Many of us are conditioned to put everything in the fridge, but tomatoes lose their flavour and texture when they get too cold. Keep them on the counter in a bowl, away from direct sunlight, and they’ll taste so much better.

By using these simple tips, you can reduce food waste and enjoy your delicious fruits and veggies for longer.

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And here are a few more tips:

  • Give Berries a Vinegar Bath: This one might sound odd, but apparently it works! Before storing berries, give them a quick rinse in a solution of one part distilled white vinegar to three parts water. The vinegar helps to kill any mold spores that might be present. Afterwards, rinse them thoroughly with plain water and make sure they are completely dry before storing them in the fridge. This can make them last for up to two weeks longer! I haven’t tried this generally for my berries, they tend to be eaten so fast, but interestingly I always rinse any blackberries I pick this way, just to make sure there are no bugs in them before using or freezing.
  • Store Potatoes and Onions Separately: While both prefer a cool, dark and dry spot, they should not be stored together. Onions release ethylene gas that can cause potatoes to sprout and go bad more quickly. Keep them at opposite ends of your pantry or kitchen. Store potatoes in a paper bag or a basket so they can get air circulation and never wash them BEFORE you store them, keep that for just before you use them – the added moisture will encourage them to spoil more quickly.
  • The Foil Wrap for Celery: Another tip to keep your celery from going limp, tightly wrap the entire bunch in aluminum foil before storing it in your crisper drawer. The foil helps trap moisture without causing the celery to rot, keeping it crisp for several weeks.
  • Hang Onions for Air Circulation: If you buy a lot of onions, you can store them in a cool, dark, and dry place by hanging them in a mesh bag or even an old pair of pantyhose. Tying a knot between each onion provides excellent air circulation, which is key to preventing them from getting mushy – which often happens if you keep them in the fridge for too long.
  • Don’t Refrigerate Unripe Fruit: Many fruits like avocados, peaches, and mangos ripen best on the counter top. Once they are at your desired level of ripeness, you can move them to the fridge to slow down the process and extend their life for a few more days. It’s always tricky to get this right – we’ve all had those overripe ‘cotton woolly’ peaches or the disappointment of that mushy avocado – but this tip works well.

What are your favourite tricks for keeping produce fresh?

References: Oddbox blog