If there’s nothing to eat in your fridge and by the end of the week you end up with a giant pile of rotten fruit and veggies ready for the compost pile, then you probably are not storing them the right way!
Before overstuffing your fridge with fruit and vegetables find out which ones are best to preserve at room temperature.
As it turns out, the fridge is not the best place to keep your tomatoes fresh. If you have ever grown your own tomatoes you’ll know they love heat. But even after being plucked from the vine, tomatoes are best preserved at room temperature. Store them in your kitchen selves and avoid direct sunlight. When they become too ripe don’t through them away; they can make a great tomato sauce or chutney!
Basil, similarly to tomatoes, loves warmth. Storing basil in the fridge will cause it to wilt sooner. The best place to store basil is on your kitchen counter and remember to treat it as you would treat freshly cut-flowers; place it in some water, keep it away from direct sunlight and use within 5 days.
You should store your potatoes at a cool, dark and dry place, just not “fridge-cold”. Storing them in the fridge will affect their flavour as their starch will convert to sugar faster and will end up looking bruised after a couple of days!
If you can’t find a cool, dark and dry place, store them in paper bags (not plastic) in a coolish environment. The kitchen cupboard springs to mind as the best alternative, but not the one next to the oven!
To maintain garlic’s strong taste store it in a cool, dry and ventilated place. When the head is broken, use the cloves within 10 days.
The best place to store a whole onion is NOT in the fridge! Refrigerating the onions will cause them to mild quicker. They are better off being stored in a dry, dark environment. Avoid storing them near potatoes as they give off moisture, which will cause them to spoil faster.
Once cut, place in an airtight bag and store in a fridge drawer alongside the rest of your vegetables. However, scallions and chives are best maintained in the fridge, as they contain more water and have a shorter shelf life.
Fresh apples are best kept outside the fridge. If not eaten within two weeks you can preserve them a little longer by storing them in the fridge, but that is really your last resort (and a hint that you should be eating them faster!).
To retain its flavor keep your watermelons and melons out of the fridge. Storing them at room temperature helps preserve their precious antioxidants intact. After cutting them, store in the fridge for 3-5 days.
8. Pome Fruits
Let peaches, apricots, nectarines and plums ripen at room temperature. If you don’t eat them soon enough, keep them in the fridge for a few days. (You should really eat more veggies!)