If you find yourself getting excited at the grocery store and purchasing all the vegetables you hope to eat that week, then you are setting yourself up for success. However, if you are unable to store the foods correctly, you may be dropping the ball. Storing foods is an essential step to making the most of the nutrient levels of each of the fruits, vegetables, and oils you purchase. This will help preserve them so that you can enjoy them later. Whether it is exposure to light or oxygen, foods can spoil fast and be a complete waste of money.
Consider storing avocados, tomatoes and fruits at room temperature and directly out of the sunlight. If you want to ripen an avocado that is not ready yet, just place it in a paper bag with a banana and store it in a dark place. Veggies are best stored in the refrigerator. However, root vegetables are not. Do not wash berries until right before you are ready to eat them. Typically apples will last about 1-3 weeks, blackberries 2-3 days, grapefruit three weeks, cherries three days, clementines five days and oranges two weeks.
After going grocery shopping, come home and chop up some vegetables like celery, carrots and bell pepper and store them in an airtight container in the fridge. Fresh herbs can be chopped up and frozen in ice cube trays with water or olive oil to be used at any time. Stored nuts and seeds should be in mason jars that are airtight or kept in the freezer.
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