As a health coach and keen home cook I’m regularly asked for simple tips that make healthy living easy. One of the first suggestions that I give is to spend an hour or two in the kitchen each weekend, prepping meals, washing produce and doing general “Sunday Prep”.
Knowing how to store fruit and vegetables correctly will not only extend the shelf life of your produce, it also makes it a breeze to eat healthfully during the busy week.
Here are three reasons why I do this every weekend:
- It may sound lazy but I hate washing fruits and vegetables every time I cook. Having clean produce in the fridge makes it easy to munch my way to good health.
- Knowing how to correctly wash and store your fruit and vegetables will keep it fresh for longer, saving you time and money.
- The time spent up front will save you hours during the week. If I spend about two hours each week on Sunday Prep, I will have a healthy dinner on the table every night in 30 minutes or less (including washing up).
In today’s video I’m sharing 6 storage tips that will keep your produce fresher for longer, and help you to eat more fruit and vegetables every day.
If you really want to simplify and supercharge your healthy eating routine, then click here to download a (totally free) sample week from my Healthy Living Made Easy Service. This includes 5 delicious recipes, two full-length workout videos, and my full Sunday Prep Guide.
Tip #1 Invest In Storage Containers & Ziploc Bags
Airtight glass storage containers come in handy for storing “crunchy” produce such as radishes and snap peas, as well as chopped vegetables and leftover meals. Plus it’s oh-so-satisfying to stack them neatly in the fridge.
Tip #2 Store Leafy Greens & Herbs In A Punctured Ziploc Bag
Fruits and vegetables emit an odorless, colorless gas called Ethylene that triggers the ripening process of produce. Leafy greens are particularly sensitive to Ethylene gas and will quickly wilt when shoved in the refrigerator next to other produce.
Storing greens in bags protects them from the gas emitted by other produce, and the small holes allow the Ethylene emitted by the greens themselves to escape. Using this one trick allowed me to keep a head of bibb lettuce fresh for over two weeks!
I actually filmed a video exclusively on washing and storing leafy greens. You can watch it here.
Tip #3 Wash Thick-Skinned Produce
You might not think to wash the inedible skin on produce like lemons, avocado, pumpkins and melons, but every time cut into these fruits and vegetables you are taking the dirt and chemicals from the peel and slicing them directly into the flesh.
Tip #4 Store Asparagus In A Glass Jug
This tip goes for anything that has a tendency to wilt, including herbs, baby carrots and scallions. Sticking the ends in a glass jug with an inch of water will keep this produce crisp and crunchy.
Tip #5 Keep Tomatoes & Stone Fruit On The Bench
I never refrigerating tomatoes or stone fruits. This isn’t to prolong their shelf life — they will continue to ripen on the bench — but it will make them taste a lot more vibrant.
Tip #6 Don’t store your potatoes and onions together.
Potatoes produce a LOT of Ethylene gas and onions are super sensitive to the stuff, so storing these two veggies side by side will quickly turn your onions brown and soft.
It’s been fun to be in the kitchen with you today. I’ll be back again soon with more kitchen tips, as well as recipes, in the coming weeks.
See you then!
P.S. Don’t forget to download your free sample week of the Healthy Living Made Easy Program. Take the stress out of meal planning with weekly recipes, grocery lists and Sunday Prep guides delivered straight to your inbox.