We have all been there before. Blurry-eyed, searching through our fridge for something substantial, we come across those blueberries we swore we were going to eat that now have a lovely blanket of white mold on them. After the disappointment has settled in, we throw away not only those blueberries, but our money as well. From one broke college student to another, I am here to tell you that the deadline on wasted produce is one less you need to worry about. Here are 10 ways to save your produce and eat them too.
1. Do NOT overbuy.
This one seems like common sense but I tend to find myself guilty of this more times then not. When shopping, ask yourself “How much of this will I actually eat?” Make sure you are buying the freshest produce possible. The less you buy, the less money and produce you wasted.
2. Keep your fridge clean.
A dirty fridge is more likely to inhabit mold from leftover residue that will make it easier for your fruits and vegetables to rot, plus your roommates will thank you. I try to clean my fridge once every three weeks.
3. Take lemons and make… fresh produce?
To ward off any cut fruits or vegetables from turning brown, sprinkle lemon juice on them and keep them covered in plastic. Try removing any rotten produce away from the others as soon as possible.
4. The old saying is true, one spoiled apple WILL ruin the whole bunch.
Remove any rotten produce away from the others as soon as possible. The rotting is contagious.
5. Ice Ice Baby.
Scared your beautiful fruits and veggies are going to spoil because you can’t eat them in time? Freeze them! Simply put all your goodies in a freezer safe plastic bag. This makes for an easy and quick healthy base for a smoothie.
6. Moisture is the enemy.
Avoid washing your produce until you are about to eat them. I know this sounds unsanitary but it works and is completely healthy. Dampness is a big contributor to mold growth.
7. Seeing is believing.
At first, keep produce on your counter, the more you see it, the more likely you will remember to eat them. But once they start to show signs of getting too ripe, move them to the fridge to lengthen their shelf life.
8. Know where everything’s home is.
Referring to back to number 7, do not put potatoes, onions or tomatoes in the fridge. They will loose all their flavor.
9. Temperature is key.
Try to keep all produce from being stored on the doors of your fridge. The doors tend to fluctuate in temperature more due to constant opening and closing. The drawers are the prime spot for keep your produce at a safe regular temperature.
10. Lastly, produce that is already ripe is not a nuisance!
Many recipes actually prefer overly ripe fruits and vegetables for flavor. For example, banana bread, a good stew or even preserves and jams.
I hope these tips help ward off any fears of wasted money on fruits and vegetables and turn you into a MacGyver of produce. Happy shopping!