Do you love to bite into your crunchy, juicy, and delicious fruits? Do you know how much money you can save on your annual bill if you reduce the amount of food you throw away?
After food stops looking perfectly good, we often fall into the trap of throwing it away.
Actually, after weekly shopping and as we try to make room in the refrigerator for new products and food, many of us often discover a sad mess of unsightly leftover fruits and vegetables.
But the only solution we have is to banish them to the trash? Fortunately, it is not.
With a little knowledge and some useful tips, we can strategically store our fruits and vegetables so that they stay fresh and last longer.
Let’s get to know a little more about it!
As they ripen, some fruits release a chemical compound called ethylene gas, which can cause other fruits around them to spike or spoil, prematurely ripening foods that are sensitive to it.
For that reason, keeping fruits or vegetables too close together can be a mistake. But there’s a tip: keep ethylene-sensitive fruits away from varieties that emit the gas.
You can look up a list of foods that emit ethylene gas to know how you should store them. Still, you can follow the rule of keeping apples, bananas, carrots, broccoli, leafy vegetables, and watermelon away from melons, kiwis, mangoes, nectarines, pears, plums, tomatoes, and avocados.
Remember that there are fruits that must ripen on the counter before being stored in the fridge.
Those are apricots, avocados, mangoes, melons, papayas, peaches, plums, guava, kiwi, nectarines, and bananas.