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Tips To Keep Veggies And Fruits Fresh In Summer

The Tomato Catch-Up

Tomatoes are a staple year around, but keeping them from rotting in the summer can be difficult. Putting tomatoes in the fridge might seem like a sure fire way to keep them fresh but it is one of the most common food storage mistakes. Keeping them in cold temperatures rids them of their flavor and transforms their texture. Instead, put them in a bowl that you have lined with a paper towel with the stems on top. Room temperature is preferable and do move them around in the bowl to avoid bruising.

Wrap Them Leaves!

Leafy greens should be consumed within 1-2 days of purchase to ensure both freshness and nutrient value. But if you are going to store these greens, the best way to extend their life is to wrap the unwashed leaves in a paper towel so that the towel can absorb any excess moisture - if the leaves retain excess moisture, they will rot quickly. After wrapping in the paper towel put them in plastic bags and keep them in your fridge. Also, before making them into a salad, you can dunk them in ice water to keep them crunchy

Freeze It Right

If you overestimated how quickly you consume your purchases, don't get down on their demise. Instead, chop those fruits and veggies up and freeze them for use later. Bell peppers, green beans, broccoli, brussel sprouts, cabbage, celery, cucumbers, mushrooms, strawberries, blueberries, bananas... and more! Just make sure you blanch them in hot water before sticking them in the freezer. Blanching neutralizes bacteria, delaying spoilage.