28 Oct 2017
Summer is now fast approaching in Sydney and with the warm weather comes a bounty of delicious seasonal fruit and vegetables. However, keeping them fresh can be a challenge. Most of us don’t have enough time to visit grocery stores daily to get fresh produce and instead we buy everything at once. Sadly, with even the best intentions and big appetites, by the weekend we often find our fridges and pantries full of bruised fruits and moldy veggies.
Thankfully, all that good food doesn’t have to end up in the bin. With just a little bit of effort and extra attention, there are many ways of keeping your greens and fruit in prime shape for a summer shake or cake.
In today’s blog, we would like to share our tips and tricks on how to keep your fruits and vegetables fresher for longer before the Sydney’s weather gets hot!
– Wash your berries in hot water.
Do you often cool yourself down with cold and fresh berries topped with a bit of creme fraiche? Unfortunately, even with a good appetite and fridge, uneaten berries can go moldy overnight. The best way to stop the onset of the fungus is to give your berries a hot bath before storing them. The process is called ‘thermotherapy’ and it can be easily done. Just grab a plastic bowl, put your berries in and pour in some hot, previously boiled water. The hot water kills off mold spores and lets them stay fresher longer. After bathing the berries spread them out on a towel to allow them to breathe and then store.
– Keep tomatoes OUT of the refrigerator.
Most of us love eating tomatoes all year round, but keeping them from rotting in the hot Sydney summer can be difficult. One of the most common food storage mistakes is keeping tomatoes in the fridge, when in fact storing them in cold temperatures makes them lose their flavor and can ruin their texture within just a couple of days. As refrigerator specialists, we recommend to put them in a paper towel lined bowl that closes at the top. The most tender part of a tomato is directly around the stem, making it easy to bruise. Room temperature is preferable when it comes to storing these type of vegetables and make sure to keep them away from sunlight and direct heat sources such as kettles, ovens, etc.
– Wrap your leafy veggies.
Leafy vegetables should be eaten within 2-3 days from the purchase because they quickly lose the majority of their nutrients and go off. The best way to extend your greens freshness is to wrap the unwashed leaves in a paper towel to absorb any excess moisture. After wrapping your lettuce, kale, etc put them in a plastic bag and keep in your fridge. Get rid of any rotten leaves from the bunch before storing and keep different varieties of vegetables in separate bags or containers.
– Freeze your fruits and veggies.
If you overestimated how quickly you could eat your fruits or veggies, the best way is to freeze them for future use. You can freeze the majority of them, but the most popular are strawberries, blueberries, bananas, eggplant, mushrooms, onions, beans, broccoli, peppers, chillis, cucumbers, cabbages, brussel sprouts and the list goes on! Just make sure you rinse them in hot water before sticking them in below freezing temperatures.
What are your tips and tricks to keep your food fresh for longer? Share them with us in comments!
If you would like to find out more about JD Refrigeration and our commercial refrigeration services visit our website: www.jdrefrigeration.com.au