Keeping It Fresh Most, but not all, fresh produce lasts longer if stored in the refrigerator. The vegetable crisper drawer is designed is to keep in humidity and protect veggies from the drier refrigerator air. Newer fridges often have a sliding tab on the front of the drawers that allows you to make further adjustments. Fruits usually require less humidity than vegetables.
Some fruits produce ethylene gases they ripen. These include apples,
avocados, bananas, peaches, plums, melons and tomatoes. Some vegetables
are sensitive to ethylene and will spoil more quickly if exposed suit.
Lettuce gets brown spots and broccoli buds may turn yellow. Be careful
to keep the ethylene-producing fruits separate from broccoli, leafy
greens, beans, carrots, cucumbers, eggplant, peas and peppers.
For maximum storage time, it’s best to store produce unwashed. On the
other hand, d you know you won’t find the time during a busy workweek,
fill the sink with water and take care of a big load allot once.
Prepping vegetables ahead sometimes also makes sense. They won’t keep as
long, but you may be more likely to enjoy a pasta and veggie dinner if
you can get it on the table faster. If you do prep before refrigerating,
drain the produce well and store it in a plastic bag, preferably
perforated. Add some paper towels to absorb any excess moisture. See the
chart on the next page for more storage and freshness information.
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