8 Tricks to Make Your Produce Last Longer

8 Tricks to Make Your Produce Last Longer

Every dollar especially counts during this time of pandemic! Here are a few tricks to make your produce last longer and avoid food waste inside your home. Follow the tips below and get ready to enjoy more fresh food every day!

1. Dip your carrots in water.  Carrots do best with moisture. If you want them to last longer, remove the green part, put them in a container filled with water, and store inside your fridge. You can also wrap them in a bubble wrap before placing in the refrigerator to prevent them from drying out.

2. Keep your lemons whole. Lemon halves dry out very quickly. If you only need a  squeeze of citrus juice for your recipe or drink, puncture a whole lemon with a fork or skewer instead of cutting it in half.

3. Soak apple slices in salted water. Sliced apples will brown once exposed to air. Keep them looking fresh by dunking them in salted cold water for five minutes and storing in an airtight container inside the fridge.

4. Use plastic wrap to wrap banana stems.  Separate each banana from the bunch and wrap each individual stem in plastic wrap to stop the ethylene gas it emits from ripening it too fast.

5. Wrap celery in aluminum foil. The foil will allow the ethylene gas to escape. If you wrap the celery in plastic, it will be trapped and spoilage will occur.

6. Store potatoes with apples.  Interestingly, the ethylene gas emitted by apples keeps the potatoes fresh for longer. They will not sprout for over eight weeks!

7. Place onions inside a pantyhose. It may look strange, but the mesh-like material of the pantyhose allows enough circulation to keep the onions fresh. Just slip the onions into the nylons and tie a knot between each bulb to seal in the freshness.

8. Squeeze a lemon over the avocados.  You may know this very well – avocadoes turn brown when exposed to oxygen. How is that appetizing? Prevent this from happening by squirting the slices with lemon juice. You could also store avocado slices with large chunks of onion to stop the oxidation.

Ian Schindler