12 tips for fruit & vegetable storage (make your food last longer!)

So much time, effort and money goes into our grocery shopping and there is nothing more heartbreaking than reaching into the back of the fridge at mealtimes, only to find your ingredients limp and browned…after only 2 days of sitting in the fridge!

It goes without saying that sourcing in-season produce is always best. In-season fruits and vegetables are picked when they are at their peak ripeness, which means they are generally fresher, tastier and less expensive (compared to out-of-season fruit and veg, which may have been stored for long periods or transported long distances).

However, even the “freshest produce” needs to be stored correctly to prolong its shelf life and to maintain its freshness – and I have got the tips you need to help! They are simple, they require no fancy equipment or containers and they work.

Berries – Soak berries in ⅓ cup (80 ml) of white vinegar and 1 cup (250 ml) of water for 5–10 minutes to clean them and help them last longer. Dry them thoroughly before refrigerating in airtight containers, with a sheet of paper towel on the top and bottom to absorb moisture and maintain freshness.

Snacking fruits – Fruits such as watermelon, rockmelon (canteloupe), pineapple and orange can be sliced and refrigerated in an airtight container for 3–4 days. Grapes can also be washed and removed from their stems, then refrigerated in an airtight container, lined top and bottom with a sheet of paper towel to absorb moisture, for 3–4 days.

Lettuce, kale or silverbeet (Swiss chard) – Wash lettuce leaves, shredded kale or silverbeet and use a salad spinner to dry them thoroughly. Refrigerate the leaves in an airtight container or reusable sandwich bag with a sheet of paper towel on both the top and bottom to keep them fresher for longer. This will extend their shelf life by a minimum of 4 days depending on their freshness.

Cabbage – Shredded: Thoroughly dry your cabbage leaves before shredding. Refrigerate in an airtight container or reusable sandwich bag with a sheet of paper towel on both the top and bottom to keep it fresher for longer. This will extend the shelf life by a minimum of 3 days depending on their freshness. Cabbage quarters or halves: Wrap the cabbage quarters or halves in a damp tea towel (dish towel) to keep them fresher for longer. This will extend the shelf life by a minimum of 5 days depending on the freshness of the cabbage when purchased.

Broccoli and cauliflower – Prepping broccoli and cauliflower ahead of time speeds up mealtime and helps to avoid food wastage – I’m more likely to reach for them when I know they are cut and ready. Wash broccoli and cauliflower before shaking dry. Cut into bite-sized pieces and refrigerate in an airtight container or reusable sandwich bag with a sheet of paper towel on both the top and bottom to absorb moisture and maximise freshness. This will extend their shelf life by a minimum of 3 days depending on the original freshness.

Green beans, snow peas (mangetout) and sugar snap peas – These vegetables can be washed, sliced (if required) and refrigerated in an airtight container lined with a sheet of paper towel on both top and bottom. This will extend their shelf life by a minimum of 3 days depending on their freshness.

Herbs – Wrap washed herbs in two sheets of paper towel or a clean, damp tea towel before refrigerating in an airtight container or reusable sandwich bag. This will extend their shelf life by a minimum of 3 days depending on their freshness. Works with all herbs except for basil and mint, which brown in the fridge and are best stored in a jar of water (in a bouquet) on your countertop instead.

Leafy greens – Washed leafy greens, such as spring onions (scallions), Asian greens (bok choy/pak choy, choy sum and Chinese broccoli/gai lan), all benefit from being stored wrapped in a damp, clean tea towel. Wrap the vegetables individually before storing them in your refrigerator crisper. This will extend their shelf life by a minimum of 3 days depending on their freshness.

Ginger – Store whole fresh ginger in an airtight container in the fridge. It will last a minimum of 1 week (depending on its freshness at time of purchase). Alternatively, freeze it whole for up to 3 months and use a Microplane grater to grate it on demand.

Celery – Wrap whole or cut celery in a damp tea towel. This will extend its shelf life by a minimum of 3 days depending on its freshness. If your celery has already softened, place it in an airtight container and cover it with iced water. Place it in the fridge and it will revive within 8 hours and be crispy and delicious, ready for use.

Snacking vegetables – Refrigerate snacking vegetables, such as cut cucumbers, cherry tomatoes, sliced capsicum (bell pepper), carrot sticks and celery stalks, separately in containers. Use a single sheet of paper towel on the top and bottom of the vegetables (before covering with the lid) to absorb moisture and keep them fresher for longer. This will extend their shelf life by a minimum of 3 days depending on their freshness at time of preparation.

Potatoes and onions – Store potatoes and onions separately in a cool, dry, dark place. Use mesh or ventilated containers to maintain their quality. I like lining the base of the container with baking paper to help keep my pantry tidy.

If you are feeling overwhelmed and wondering how you’re going to find the time in your already very busy week to make all of this happen, I recommend (and follow!) a prioritised approach.

Start by doing your grocery shopping on a day where you know you will have enough time to unpack it. My grocery day is Friday, which gives me enough time on Friday (or the weekend) to prepare my fruit and vegetables, ready for the week ahead. The day you select will depend on your own personal schedule.

Don’t feel you need to do it all. Identify your “problem produce”. Is it the half-head of cabbage that you never end up using? Or maybe it’s the wilted coriander (cilantro) that, without fail, lands in the trash at the end of the week. If so, then start with these fruits and vegetables. Even the smallest changes, as insignificant as they may seem, will make a big difference to you being able to enjoy fresher food for longer.

Recommended

Prepare the fruits and vegetables that you know you are just not going to reach for unless they are already washed, cut and ready to be used/eaten. Heads of lettuce, kale, cabbage, watermelon, pineapple, rockmelon (canteloupe), whole broccoli and cauliflower are all great fruits and vegetables that you can cut and store in containers, encouraging you to use them when you need them.

Nice to do

Cut snacking vegetables ready for use and wash whole fruit ready for snacking.

Elite

Batch-wash your fruit and vegetables so that they are ready to go come mealtime.

Here are the direct links to my most frequently used kitchen equipment for fruit and vegetable storage.

I hope you found these tips for fruit and vegetable storage helpful. Let me know in the comments if you have any questions!

Nic x