There’s nothing worse than spending good money on great groceries, only to find a rotting pile of fruit and veg when you come to eat it. Caitlyn Davey finds out how to boost the shelf life of your fresh food.
It’s frustrating when fresh produce deteriorates, particularly when it happens quicker than you anticipated – especially in a hot climate. Anita Apel, nutritionist at Organic Foods and Café, explains some of the ways to lengthen the life of your groceries.
‘Usually, the recommendation is simply keep them cold – the colder the better. But this is not always the case. Citrus or exotic fruits and vegetables growing in a hot, humid climate prefer warm temperatures. Root vegetables such as cabbage and potatoes mostly grow in soil, therefore they prefer a dark, cool place like a cellar, though it should be not too cold. Leafy vegetables grow in cold, dark and humid places, therefore they like the fridge’s dedicated vegetable drawer: the crisper.’
Root vegetables, given their origins in the ground, are best stored in the cool dark places. Anita recommends keeping them cool in the crisper: ‘Carrots, parsnips, turnips and beetroot are best stored wrapped in cling film in the crisper – this can assist vegetables staying fresh for up to two weeks.’ Also, for quick ways to extend the life of the vegetables, Anita recommends a brief preparation before storage. ‘It’s best to remove the green leaves and stems from root vegetables before storing them, otherwise they can dehumidify the roots. You can use the stems and leaves from vegetables such as carrots and beetroot in smoothies and salads.’
For leafy greens, Anita says the crisper is the best place. ‘Here it will remain fresh, generally for up to five days. The ideal temperature is 5C, with high humidity. To enhance humidity, store a small bowl of water or wet kitchen towel in the crisper. You can also extend the lifespan of some leafy vegetables by up to two weeks by wrapping them in wet cloth or perforated cling film.’
It’s also important to keep some produce separate from others. Anita says, ‘Some fruits and vegetables produce a gas called ethylene, which has an influence on the maturity of other products.’ Ethylene is widely used in agriculture industries to quickly ripen fruits and vegetables.
‘Groceries that produce ethylene include: apples, apricots, avocados, bananas, pears, kiwis, mangoes, melons, nectarines, papayas and peaches. Those most susceptible to ethylene, meaning they over-ripen, include: aubergine, cauliflower, broccoli, peas, green beans, cucumbers, lettuce, pumpkins, carrots, bell peppers, parsley, watermelons and Brussels sprouts. It’s always best to store these types of produce separately.’
Organic Foods and Café, Masdar City, www.organicfoodsandcafe.com (02 557 1406).
What’s in store?
Potatoes
Potatoes are the most cold-sensitive vegetable. They are best kept at 5-8C in a dark location. I suggest wrapping the potatoes in brown baking paper or newspaper to ensure no light can get to them.
Potatoes turn green when exposed to light, and all the green parts of the plant contain solanine, which can cause food poisoning. Stored at lower temperatures, the starch in the potato will turn into sugar, turning the vegetable bad.
When stored in warmer conditions, potatoes produce unhealthy sprouts. These sprouts extract the essential vitamins and minerals, and the sprout germs develop into solanine.
Broccoli
Broccoli should be stored cool and wrapped in cling film in your fridge’s crisper at no cooler than 5C. If the broccoli is stored in too warm an environment, it loses a large amount of its vitamin C.
Green beans
Beans generally have a short life because they ripen quickly and the sugar turns to starch. They generally only last a few days in the crisper. Place withered beans in ice-cold water for 15 minutes before cooking them to restore their crunch.
Onions
Onions prefer an airy, dry environment and need a temperature that is not too cold (the fridge is too cold). To store them, make sure the location is airy, dry and cool, and use a clay, porcelain or stone pot, organic cotton or linen bag, or an open wooden box. Sprouting and soft onions are inedible.
Carrots
As with all root veg, store in a cool, dark place. Carrots taste fresh and crisp if you stick them in cold water for a few minutes before use.
Tomatoes
Never store tomatoes in the fridge – it’s too cold for them, and they will lose their aroma and flavour. We recommend storing tomatoes in the dark and at around 14-16C. Keep soft tomatoes for no more than two days, but hard tomatoes can be stored for up to two weeks. Tomatoes also produce ethylene, so keep them away from ethylene-sensitive fruits and vegetables.
