How to keep vegetables, fruit and bread fresh longer
A lot of food is thrown away because it spoils too early, and that is often down to where it is stored. With a few simple rules, vegetables, fruit and bread last days longer.
The fridge: 4 degrees and the right spot
Set your fridge to 4 degrees; many fridges are warmer by default. Keep perishables such as dairy, meat and opened jars in the coldest spot (usually at the bottom, above the vegetable drawer). The vegetable drawer itself is slightly less cold, which makes it ideal for most vegetables.
What should stay out of the fridge
- Tomatoes: lose flavour in the cold; keep them on the counter.
- Bananas: turn brown in the fridge; keep them separately.
- Potatoes and onions: store dark, dry and outside the fridge.
- Bread: actually goes stale faster in the fridge; use a bread bin or the freezer.
Keep fruits apart
Apples, bananas and pears release ethylene, a ripening gas that makes fruit and vegetables around them ripen and spoil faster. Store them away from the rest. Want an avocado to ripen faster? Put it next to a banana for a day.
Leftovers and the freezer
Cool leftovers quickly, store them covered in the fridge and eat them within two days. If that won't happen, freeze them right away with a date on the container. Almost anything can go in the freezer: soup, sauces, bread, even grated cheese.
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