How to get the most out of your fresh fruit and veg

We’re calling it — there’s nothing worse than buying beautiful fresh fruit and veg, only to have it start to wither away before you get a chance to eat it. Sure, you can stash away a couple of bags of frozen peas and pre-cut stir fry mix in the freezer, but why would you, when Australia produces some of the highest quality fresh produce that is jam-packed with flavour, colour and goodness!

We’ve researched some of the top tips to get the most out of your fresh fruit and vegetables without it becoming a race against the clock!

  1. Don’t cut your fresh produce before you use it! Even cutting a few leaves off will start the decomposing process so keep your fruit and veg as untouched as possible until it’s time to eat. 
  2. Any additional water that’s on your produce will cause it to go mushy even faster. Don’t wash your greens until you’re using them, and towel off any additional liquid before storing in the fridge. 
  3. Don’t jam everything into your crisper drawer on top of each other. Try and spread out in a single layer so that there is plenty of airflow throughout your fridge. 
  4. Any damaged fruit — for example, a single bad strawberry — will spread quickly through the rest of the produce if you keep it together. Remove any mouldy or damaged pieces to prolong the life of the remaining pieces. 
  5. Garlic, onions and potatoes do not belong in the fridge or in harsh light! Instead, pop them somewhere cool and dark, like the pantry. 
  6. Don’t immediately toss out anything that is past its “prime”. Overly ripe bananas make delicious banana bread, and zucchinis that are past their heyday are the perfect addition when grated into pasta sauces or fritters. When in doubt with leftover veg, make a big pot of vegetable soup. 
  7. Clean out your fridge regularly, so you don’t forget about the vegetables that might have fallen to the back of the fridge. Bring older produce towards the front of the fridge to keep it front of mind. 
  8. Herbs can be super delicate. Hardy herbs — like rosemary — should be arranged lengthwise on a damp paper towel, rolled up and then placed in an airtight container and left in the fridge. Delicate herbs — like coriander or basil — should have the ends removed and then placed in a mason jar with a little bit of water, like a bunch of flowers. Cover with the lid if they fit or place an overturned plastic bag over the top of the leaves and then leave in the fridge. 

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