How to look after your fruit and veg.

One thing i would most certainly put in room 101 is wasted fruit and veg. An average off 1.9 billion whole vegetables are thrown away each year in the UK alone, which is shameful considering nearly 3million people in the UK are severely malnourished. So here is a tip on how to store your fruit and veggies pro longing their lifespan. (Remember tho just because a banana or other veg has gone too ripe or past its prime doesn’t mean it isn’t perfectly fine cooked in a stew or in banana bread or a smoothie/juice.)

Fruit and vegetables come in so different packets, from brown paper packs, to seal packed in plastic, so it can be confusing how to store your fruit and vegetables in order to preserve them desirably. Here is my brief guide on how to store your fruit and veggies to avoid waste:).


Best stored loose or in a simple paper bag in the fridge

  • beetroot
  • mushrooms
  • aubergine
  • courgette
  • peppers
  • broad beans
  • swede
  • artichokes

Best stored cool and dry and out of light exposure:

  • potatoes (all sorts)
  • onions and shallots
  • garlic
  • squash
  • pumpkin

Best stored in a plastic bag

  • broccoli
  • french beans
  • cauliflower
  • rhubarb
  • fennel
  • lettuce and all sorts of salad leaves
  • asparagus
  • cabbages, sprouts and flower sprouts
  • celery
  • rhubarb
  • carrots
  • turnips
  • parsnips
  • raddish
  • leeks
  • spring onions


All in fridge or a cool space other than :

Ripening fruit (avocados, bananas, kiwis, pears, tomatoes, mangoes, melons, stone fruits, custard apples and pineapples)

To speed up ripening: put in a closed paper bag at room temperature. The bag will trap ethylene gas the fruit produces speeding up the ripening process.

To slow down ripening: Keep in fridge BUT be careful; refrigeration can adversely affect texture and flavour of some fruits so make sure you bring to room temperature before eating. Also for tropical fruit the ripening process must take too long otherwise you risk them not ripening at all.



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