It’s no secret we love our fresh fruit and veggies here at Sporteluxe HQ. Sadly, we can’t visit the farmers market or grocer daily to stock up on fresh produce. So we’re always searching for ways to keep our fruit and veggies crisp and get the most out of our fresh herbs. We spoke to chef Matt Hannah from Dan the Man cooking to get his top tips on how to keep your produce fresh for longer.
Bruises be gone. Remove any bruised or over ripe produce before storing. Certain fruit and vegetables release ethylene gas when they are bruised or as they ripen. This can spoil nearby produce that is sensitive to it. Matt suggests learning to differentiate between ethylene-producing foods (which include avocados, bananas and tomatoes) and ethylene-sensitive foods (such as apples, broccoli and leafy greens) so that you can store them separately.
“Foods that produce high-levels of ethylene gas act as a ripening agent for those that are sensitive to ethylene,” says Matt. “This means that your produce can end up spoiling before you know it. On the other hand you can use this to your advantage and place an underripe apple, which is ethylene-sensitive, next to a ripe banana which emits ethylene gas to speed up the ripening process of the apple.” Pretty cool huh?
Wash and dry. It’s always a good idea to wash your leafy greens, but make sure you aren’t tossing them into the fridge wet! Leaves that are damp can rot quickly. Matt recommends investing in a good old-fashioned salad spinner. “They are cheap and buy far the best way to dry leaves and ensure they stay fresher for longer,” he says.
Let them breathe. If you choose to store your produce in plastic bags make sure to poke holes in the bag. This allows your veggies to breathe and reduces condensation.
Be cool. Potatoes, onions and garlic are sensitive to the cold. Try storing them in dark and dry place instead. “Keeping them in a basket, with a dry tea towel on the top and bottom keeps them fresh for longer,” advises Matt.
Herbs are plants to you know. So the best way to ensure they survive for longer is to feed them water. Try trimming the stems and placing them in a cup of cold water. “Make sure you are only placing the stems of your herbs in the water and that you replace the water every day or two,” says Matt. “Otherwise try wrapping them gently in a damp muslin cloth.”