(NaturalHealth365) Whether we are juicing, blending or eating fresh fruits and vegetables, there’s nothing more frustrating than to witness our produce going bad, either because we forgot about it, or we didn’t store it properly.
In this article, I have listed several fruits and vegetables, commonly used, and will show you how to store them effectively – so you can extend their freshness as long as possible. Be sure to read, at the end of this article, about our “End of the Week” juice.
Juicing tips designed to save you lots of money
At the end of your weekly food – it’s a great idea to find what you haven’t eaten, blended or juiced and make that last healthy juice or smoothie. You’ll be saving at least $6 – that you would have spent at your local juice bar.
Simple storage tips: If you live in the Northern part of the United States, you can usually find a good storage bin to store your produce such as, carrots, beets, turnips, potatoes, apples, celery, Brussels sprouts, broccoli and cauliflower. However, beet tops need to be refrigerated. If you live in the Southern part of the U.S., then I would suggest you store your produce in the refrigerator.
Sometimes, if you have an extra refrigerator in the garage or basement, you can buy in bulk and save up to 50% off your grocery bill.
Don’t forget to label your food. Placing stickers on your bio-degradable bags (which store produce) will help you remember when you made your last purchase. Here’s a basic ‘time-line schedule’ for storing produce:
Veggies in the refrigerator
1. Kale, Swiss Chard (10 days)
2. Beet Greens (3 days)
3. Spinach, Cilantro, Endive, Escarole (7 days)
4. Parsley, Chives (10 days)
5. Salad Greens, Romaine and Frisee (10 days)
6. Collard Greens (10 days)
7. Cabbage (2 weeks)
8. Bok Choy (1 week)
9. Broccoli, Cauliflower and Radicchio (7 to 10 days)
10. Beets (2 weeks)
11. Apples (3 weeks)
12. Celery, Cucumber (7-10 days)
13. Zucchini (7 days)
14. Blueberries (10 days)
15. Strawberries and Blackberries (7 days-place in bowl uncovered)
16. Raspberries (4 days – placed in bowl uncovered)
17. Pears, when ripe (2 days)
18. Pineapple, leave top on until ready to juice or eat. (7 days)
19. Dandelion Greens (5 days)
20. Mustard Greens (7 days)
21. Fresh Peppers (1 week)
22. Tomatoes (5 days – when ripe)
23. Carrots (2 weeks)
24. Radishes and Roots (10 days)
It’s best to always refrigerate your fruit after they start getting soft. They will last another week if you let them ripen on your kitchen table or countertops, then once they get soft, you can refrigerate for another week.
If you buy your fruits already ripened, then make sure to refrigerate them once they start to soften. But our list is assuming all the fruits are hard when purchased.
25. Avocado (1 week) – then refrigerate.
26. Pears (1 week) – then refrigerate.
27. Stone fruits (1 week) – then refrigerate.
28. Lemons, Limes and Grapefruits (2-3 weeks) – then refrigerate.
29. Bananas – we never refrigerate them.
30. Grapes (1 week) – then refrigerate, although some small dark grapes are more sensitive.
31. Pineapple, leave the top on until you are ready to juice or eat it, (1 week) – then refrigerate.
32. Papaya (1 week) – then refrigerate.
33. Mango (1 week) – then refrigerate.
34. Watermelon and other melons, unless cut (1 week) – then refrigerate. If cut, then refrigerate immediately.
Getting the most out of your fruits and veggies
When you purchase fruits that are unripe, we recommend you keep them on your kitchen table or on the kitchen counter – until they start to ripen up. Then, place them into the refrigerator for longevity. For example, avocados refrigerate well, once they become ripe on the countertop. Once ripe, they will stay good another week when refrigerated.
We get the best results when we spin dry our greens, line zip lock bags with organic paper towels and make them air tight.
Once your fruit has naturally ripened, you can place into the refrigerator for an additional three or four days.
Try to juice or eat most everything you have within a week….but if you can’t, then make sure to put the older produce up to the front of your refrigerator. For example, at the end of the week, when we see we still have leftover produce, still in good shape, we gather it up and make a good liter of juice out of it!
Here’s a delicious ‘End of Week’ juice tonic:1 Beet with its Greens
4 leaves Swiss Chard
2 cups Spinach
Learn more about the benefits of jucing and enjoy the holiday season.
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About the author: Linda Kordich has been married for 33 years to Jay Kordich, world renown health educator and the “Father of Juicing”. She is the co-author of their new book, Live Foods Live Bodies and teaches throughout the world on the ‘Powers of the Gentle Art of Foods and Juices’. For more information about Jay and Linda Kordich – visit: www.JayKordich.com
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