Six smart tips to keep food fresh for longer
FOOD waste is bad for your wallet – and also for the planet.
With a few tricks, you can extend the life of fruits and vegetables so they’re less likely to spoil before you use them.
Try these tips for storing fresh produce to help it last longer.
VINEGAR RINSE: Strawberries, blueberries and raspberries can spoil disappointingly quickly.
Rinse them quickly with a mixture of one part vinegar and two parts water.
This helps disinfect and protect against mold.
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Then dry them thoroughly, as excess moisture will also spoil them.
Then store the berries in paper towels.
LEMON HELP: If you need a squeeze of lemon for a recipe, try poking a few holes and squeezing the juice instead of slicing it.
This will help prevent the lemon from drying out so you can use it again afterwards.
KITCHEN TOWEL: Storing cucumbers with paper towels can help absorb the moisture that spoils them.
Remove all plastic packaging, place in a tissue and store in an airtight plastic bag in the refrigerator.
This method also works well for loose green lettuce leaves, including spinach and kale, as well as carrots.
NO PLASTIC FOR SPUDS: Potatoes are often delivered in plastic packaging.
But this can also retain moisture, making them spoil more quickly.
Instead, place them loose in a basket in a cool and dark place, such as a cupboard or drawer.
You should also keep them away from onions, which produce gas that makes them ripen and sprout faster.
STAY CALM: Many people store apples in fruit bowls, but they last longer in the refrigerator.
The same goes for oranges, grapefruits and ripe pears.
But keep them at the front of your refrigerator so you don’t forget them.
BANANA WRAP: Banish brown bananas by wrapping the stems in cling film.
This helps trap the gas that causes rapid ripening.
- All prices on the page are correct at the time of going to press. Offers and offers subject to availability.
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