Keeping Fruits and Veggies Fresh

Cathy Isom has some tips about how to keep your fruits and veggies fresher, longer. That’s coming up on This Land of Ours.

There is nothing more annoying or perhaps upsetting when finding one of your favorite fruits and vegetables that you’ve been waiting to enjoy has already ripened to the point of rotten. Every year, the typical American family ends up throwing away about 500 pounds of food! Wow, that’s a lot of food and a lot of money.

Here are some ways to help keep your fruits and veggies fresher, longer.

First, it’s important to know that some fruits and veggies produce a harmless, odorless gas called ethylene. If fruits and veggies that are ethylene-producing are stored next to those that are ethylene-sensitive, the gas will actually speed up the ripening process. One example, you wouldn’t store apples and kiwis in the same bowl, because apples produce ethylene which will cause Kiwis to ripen faster.

Secondly, there are rules when it comes to storing certain fruits and vegetables in the fridge and others on the counter. Apples should be stored loosely in the refrigerator, while stone fruits should be left on the counter until ripe, then placed in the fridge in a bag. Bananas and citrus fruits should stay on the counter until ready to eat. While berries, cherries, and grapes should be stored covered or in a bag in the fridge. Different types of kiwis, whether green, gold, or the more exotic red kiwi, can be kept on the counter until ripe, then refrigerated in a bag. The same goes for mangoes and melons. Tomatoes can be kept out on the counter, uncovered, or refrigerated if they’re ripe.

I’m Cathy Isom…