Who hasn’t brought fruits and veggies home from the grocery store only to find them wilted and lackluster in the refrigerator bin just a few days later? If you take time to prep your produce you can have fresh, crisp veggies that last for up to a week or more—all ready to use at your convenience:
Greens: After a good rinsing in a colander, pat gently and air dry on paper towels until completely dry; leave some leaves whole for sandwiches and chop the rest for salads; store in an airtight container or bag with a dry paper towel to draw out any additional moisture.
Crunchy Veggies: Making salads couldn’t be faster if you wash and dry your bell peppers, broccoli, cucumbers and other crunchy veggies as you do your lettuce. Then chop them up to size for your planned uses (including snacks!) and store them in an airtight (we prefer glass) container for up to a week or more.
Berries: Unfortunately washing just makes these mushy, so portion into individual containers and then rinse as you use them.
Fruit in the skins: Bananas, apples, oranges and other fruits with heavier skins ripen and stay freshest at room temperature. Plus, bananas and apples expel a gas that can ripen other fruits and veggies when placed in proximity in the refrigerator.
Root veggies: Who has a cellar for these anymore? Let sit at room temperature, turning them occasionally to avoid bruising that can lead to rot, and wash them only right before you want to use them.
The Association of Women’s Health, Obstetric and Neonatal Nurses (AWHONN) promotes the health of women and newborns.