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How to Make Fresh Fruits and Veggies Last Longer

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How to combat food waste

At the grocery retailer, you fill your cart with recent fruits and veggies with each intention of utilizing them. But before you realize it, it’s every week later and you’re throwing half of those fruits and veggies within the trash.

You’re not alone. The U.S. wastes a whopping $160 billion in food annually—about 1,249 calories per individual per day—and a big chunk of that is recent produce, according to a USDA report.

It’s onerous to find the correct stability: You need to ensure you have plenty of recent fruits and veggies available so that you don’t have to run to the shop each time you need a salad or smoothie, however you also don’t need to toss your food (and your cash) out the window once they go dangerous a number of days later.

Luckily, there are ways to reduce on food waste by extending the lifetime of your produce.

Store Fresh Produce Properly

Some fruits and veggies belong on the counter, others belong in the fridge. “Cherries, berries, cut-up fruit, grapes, apricots, inexperienced beans, beets, broccoli, celery, cauliflower, lettuce mushrooms, greens, sprouts, and apples (after 7 days) must be stored within the fridge,” says Erin M. Shyong, RD, CDE. “At room temperature, they will spoil quickly. Refrigerating them will help preserve your produce and control enzymatic reactions from occurring too early.”

“Avocado, bananas, melons, papaya, pumpkin, tomatoes, and apples (less than 7 days) can be stored on the counter,” says Shyong. “Refrigerating these foods would actually cause damage to the fruit due to the cold and prevent them from ripening appropriately. Keeping them out on the counter will ensure they ripen at the correct speed, optimizing flavor and texture.”

You additionally need to be sure to hold your fruits and veggies separate. “Ethylene is a gas given off by different plants such as bananas, pears, kiwis, peaches, and pears,” says Shyong. “It’s naturally produced as foods ripen, however many fruits and vegetables as sensitive to ethylene, which may speed up their own ripening processes [and lead to] early rotting.” When unsure, this USDA information or Foodkeeper app will help.

Preserve What You Can’t Use Right Away

One smart way to protect fruits and veggies is thru freezing. “Freezing works due to the high water content of fruits and veggies which, when frozen, halts the enzymatic reaction that causes food deterioration,” says Shyong. So as an alternative of tossing these brown bananas in the trash, chop them up, toss them within the freezer, and use them later to whip up some smoothies.

Another nice choice for repurposing your recent produce? Drying. “Drying fruit and veggies is a great way to retain many nutrients and allow for a much longer shelf life,” says Shyong. “Dried fruit—such as apples, cranberries, raisins, and apricots—are easy on-the-go fruit that add not only some great flavor to your salad or trail mix, but also have a high fiber content to help keep you full throughout the day.”

If you don’t have a dehydrator available, you possibly can dry your produce in your oven. When saved in an hermetic container, dried fruits and veggies can last so long as six months.

Incorporate Them Into More Meals

If you discover your recent fruits and veggies are beginning to take a turn for the more severe, it could be time to perform a little work within the kitchen. Tossing recent produce into a recipe—as an alternative of into the trash—is a good way to scale back food waste.

If you might have a number of apples or pears available, boil them till they are tender and then mash/puree/mix till you get a sauce like consistency,” says Shyong. “Then, add to a dip or salad dressing for a high fiber meal. Not sure what to do with carrots, celery, or onions? Make a quick soup stock. Cook them and add to a pot of water with your favorite herbs and spices; let simmer for about 45 minutes and strain out any solids. Freeze your stock and you’ve got it ready for the next batch of soup you want to make.”

Fresh produce gets a nasty rap for spoiling quicker than you need to use it. But with the following pointers, you might have all the things you want to make recent fruits and veggies last longer—and hold your food waste to a minimum.


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