Most of us don’t have time to stock up on fresh produce daily and often end up with a pile of wilted greens and overripe fruit. Fortunately, all that nutritious food doesn’t have to end up on the compost heap. Use these tips to keep goods fresher for longer.
Left with half an avocado? Keep it in prime condition by placing it with the cut side down in a container. Fill the container with water, cover then store in the fridge. Your avo should be perfect for another day or two.
A good way to keep your bananas from ripening too fast is to wrap the stems in plastic. Research has also shown that storing bananas in the fridge helps to slow the ripening process. A chilled banana might have a brown or black skin in just a few hours yet be perfectly edible under the skin. The cold temperature of a fridge encourages an enzyme found in bananas to blacken the skin but the banana stays fresh.
Instead of storing celery in its original packaging, wrap it in foil and store in the crisper drawer in the fridge.
The secret to keeping salad greens from wilting is paper towels. Simply put a sheet of paper towel inside the bowl or bag you’re storing the lettuce in. The sheet absorbs excess moisture and keeps the leaves from going limp.
Do you avoid packing apple slices in your children’s lunchboxes because the sliced fruit goes brown? Squeeze a bit of lemon juice on the cut side before packing and the slices will look as if they’ve just been cut at breaktime.
DRAB COOKED BROCCOLI
If your broccoli looks a little lifeless after cooking, give blanching a try. Steam the florets then quickly dunk them in icy water – this halts the cooking process so you end up with vibrant green veggies.
It might be difficult to believe, but a 30-second dip in hot – not boiling – water can keep berries from going mouldy without cooking the insides. The heat kills off mould spores and keeps the fruit fresher for longer. After dipping the berries, spread them out on a tea towel to allow them to breathe and dry then store them.
To retard sprouting, store spuds in a cool, dry, dark spot and opt for a paper bag rather than plastic packaging. Research at the University of Idaho in the USA also shows that you can prevent sprouting by adding a few drops of essential oils such as clove, spearmint and peppermint onto the bag, or putting a cotton (muslin) bag of dried herbs such as sage, lavender or rosemary into the bag with the potatoes.
*We take great care to offer sound advice but any hacks are tried at your own risk. The magazine doesn’t accept responsibility for any damage or injury caused
SOURCES: LIFEHACK.ORG, MASSIVELIVE.COM, INHABIT.COM, NATURALWELLNESS.COM, ALTHEALTHNETWORK.COM