Shannon Center Weekly Nutrition Tip – National Fresh Fruit and Vegetables Month

June is National Fresh Fruit and Vegetables month!

It’s time to start hitting those Farmer’s Market’s!  A common complaint people make about produce is the amount of produce they throw away from spoilage or from not being used.

Here are some ways to store your fruit & vegetables for optimal flavor.

 

Store in the refrigerator

Fruit: apples (more than 7 days), apricots, Asian pears, berries, cherries, cut fruits, figs, grapes.

Vegetables: artichokes, asparagus, green beans, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cut vegetables, herbs (expect basil), leafy vegetables, peas, mushrooms, radishes, spinach, sweet corn.

 

Ripen on the counter first, then refrigerate

Avocados, kiwi, nectarines, peaches, pears, plums.

 

Store only at room temperature

Fruit: apples, bananas, citrus fruits, mangoes, melons, papayas, pineapple, plantain, pomegranate.

Vegetables: basil (in water), cucumber, eggplant, garlic, ginger, onions, peppers, potatoes, sweet potatoes, tomatoes.

 

Refrigeration can cause cold damage and prevent ripening to an optimal flavor and texture. For example, pink tomatoes will ripen and turn red only at room temperature. Keep fruits and vegetables away from direct sunlight, store in a well-ventilated pantry. Rinse produce under running tap water immediately prior to use

 

Source: www.fruitsandveggiesmorematters.org