Here are some storage tips for your organic fruit and veggies:
- ALL vegetables need to be packed away in the fridge, in a sealed container or reusable plastic bags or cloth bag (we recommend something like The Swag).
- Except for mushrooms, they are best kept in a paper bag in the fridge.
- Leafy greens and leaves can be washed, spun dry and stored in a container. If you don’t have time to do this, ensure they are well covered in the fridge to avoid wilting.
- Celery can be cut to size (remove base), soak in cold water before drying and storing away covered in fridge.
- Potatoes, Pumpkin & Sweet Potato can be kept in a cool dark cupboard.
- Onions & Garlic can be kept in a cool dark cupboard (away from potatoes).
- Tropical Fruits, like pineapples, melons, and mangoes are best stored at room temperature, as refrigeration can affect their quality and flavour. When they start to smell sweet they are ready to eat.
- Tomatoes are best stored at room temperature, as refrigeration can affect their flavour.
- Firm avocados can be placed in a paper bag in a dark warm cupboard, add a banana to speed up the ripening.
- Firm stone fruit and kiwi fruit can be stored at room temperature then transferred to fridge once ripe, or keep out in the fruit bowl if will be eaten up quickly.
- To ripen green bananas, store in a dark warm cupboard.
- Asparagus (trim the ends) and place in a glass of water in the fridge.
- Apples, pears and citrus can be stored in the fridge or at room temperature.
- Stone fruits, apples, bananas and pears, produce high levels of ethylene gas, so keep from other fruits and vegetables, unless you want to accelerate the ripening of nearby produce.
- If the celery and leafy greens have wilted in transport, you can revive them by soaking them in cold water.
- Any fruit or veggie that has been cut needs to be refrigerated.
