Are vegetables and legumes damaged too fast? Do you know how to keep them healthy and fresh for a few days?
Keeping fruits and vegetables is not easy, sometimes we do not give them the proper treatment for their conservation and they are damaged very quickly. Therefore, I will give you some tips so that you can preserve them correctly and their freshness last for as long as possible.
FRUITS:
Apples:
If they are still green, they are kept at room temperature unwrapped until ripe. If they are ripe, they are kept uncovered in the refrigerator, and you don't wait more than a week to eat them or use them in a recipe.
Pears, peaches, grapes, avocados, and plums:
Before they mature, they are put in a ventilated room, taking care that they do not get sun. When ripe, they are stored in the refrigerator unwrapped, and eaten in three to five days.
Cherries and strawberries (strawberries):
They should be kept in the refrigerator uncovered, and not washed until they are to be used. Washing them and cutting the stems before storing them in the refrigerator causes them to lose some of their nutritional value and spoil before their time. After maturing, they last one to two days.
Bananas or bananas:
They are left at room temperature without wrapping, and away from the sun.
Melons and citrus fruits:
They are best kept in a cool place, unwrapped, and can be eaten up to a week after they mature. Citrus fruits can be stored in the refrigerator for a short time, but not for many hours at a time, as cold temperatures cause the skin to crack and the pulp to change color.
VEGETABLES:
Potatoes:
They are put at room temperature, in a dark, well-ventilated room. Too much light makes them greenish and diminishes their quality, and too high a temperature tends to wrinkle them and cause sprouts to appear. They should be used within a week.
Lettuces:
They wash well, dry, and store in a special container or plastic bag in the refrigerator. They are used within a day or two.
Spinach:
They are washed in warm water, and then in cold water. They are removed, drained, and stored in the vegetable storage of the refrigerator in a plastic bag. They are used within one to two days.
Onions:
Green onions are kept in plastic bags in the refrigerator to keep them moist and cool. Ripe onions keep well at room temperature, as long as it is not too warm, in open containers so that they receive sufficient ventilation. In this way they can last several months. However, high humidity or heat causes ripe onions to spoil more quickly.
Asparagus and broccoli.
They are carefully checked, and those that are damaged or in poor condition are discarded. They are then stored in the bean compartment of the refrigerator, preferably in a plastic bag. They last from one to two days.
Cabbage and cauliflower:
They are stored in the same way as the previous ones, and they are used in one or two weeks.
Carrots, beets and radishes:
The tops are removed and stored covered in the refrigerator. They last from one to two weeks.
I hope these tips are of great help to keep your fruits and vegetables in good condition for longer.
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Main Image:https://www.henryford.com/blog/2017/02/easy-ways-to-fit-fruits-vegetables-into-your-diet
