Proper storage of fruits and vegetables preserves their heart-healthy vitamins and antioxidants longer and saves money by reducing waste. Here¿s how to get the most nutritional bang for each buck you spend on produce.
Are you tossing more produce in the trash than you're eating each week? Try our tips for storing 15 fruits and veggies that Cleveland Clinic, a top-ranked hospital, considers among the best foods for heart health.
Our tips help maintain the flavor, texture, and nutritional value longer-and avoid wasted produce (and wasted dollars).
Refrigerate salad greens in a perforated* plastic bag with a paper towel (to absorb condensation) 3-7 days.
*Purchase fresh produce bags with moisture vents or make your own by cutting six to eight small holes in a 1-gallon bag.
Refrigerate berries in a vented plastic clamshell container 2-5 days.
Tip: Fruits generally require lower humidity (and release more ethylene gas) than vegetables, so store in separate drawers, if possible.
Place squash in plastic wrap (or a bag) and refrigerate 3-5 days.
Tip: Paper towels help absorb excess moisture in crispers. Replace weekly.
Refrigerate bell peppers up to 1 week in plastic bags. Keep them away from ethylene-releasing fruits such as apples, pears, peaches, and melons. Fruits that release ethylene will decrease the product quality and shelf life of foods stored around them, but ethylene is not harmful to humans.
Bell Pepper Recipes: