There’s nothing more annoying than going to cook a delicious recipe, only to discover that all the fruit and vegetables you need have gone off.
Thankfully, the days of rushing back to the shop for fresh ingredients could finally be a thing of the past.
Dr Primrose Freestone, a microbiologist at the University of Leicester, has revealed how to make your fruit and veg last as long as six weeks.
While use–by dates can be helpful, Dr Freestone claims that properly storing items is the key to maximising their freshness.
‘The environment fresh produce is stored in can affect the shelf–life of produce – so use–by dates may not always be accurate,’ she explained in an article for The Conversation.
‘Fruit and veg are living – so things like humidity, temperature, atmospheric gas, light, how long it’s been in storage and any potential microbial contamination can all affect how long produce can be stored.’
So, have you been storing your fruit and vegetables in the wrong place this entire time?
Here’s where Dr Freestone says each item should go to keep it safe to eat for longer.
There’s nothing more annoying than going to cook a delicious recipe, only to discover that all the fruit and vegetables you need have gone off
Fruit
Fridge
While many of us put our apples in the fruit bowl, Dr Freestone advises storing yours in the fridge.
‘Apples have a shelf–life of around one week at room temperature, and three to four weeks in the fridge’ she explained.
‘These should ideally be stored in the fridge’s veg drawer and washed before eating.’
Berries also have a shelf life of around a week if refrigerated.
However, if you spot even a speck of mould on yours, don’t eat them.
‘Even if only one berry in the punnet has mould and the rest look fine, they may still contain mould,’ Dr Freestone said.
Depending on how ripe they were when you bought them, bananas can last for up a week at room temperature
‘This is because the toxins produced by moulds and other fungi – called mycotoxins – are invisible and directly penetrate food and can spread to adjacent foods.
‘Mycotoxins, such as the Aspergillus aflatoxin, can cause serious damage to the liver and have been linked to liver cancer.’
Meanwhile, grapes and citrust fruits can also benefit from being kept in the fridge.
‘Citrus fruits are usually good for around one week at room temperature, and up to one month in the fridge,’ Dr Freestone added.
‘Grapes can last several days at room temperature, and up to two weeks when refrigerated.’
Cupboard
Depending on how ripe they were when you bought them, bananas can last for up a week at room temperature.
However, make sure you keep your bunch away from any other items.
‘Bananas are high ethylene producers, while apples are even stronger ethylene releasers,’ Dr Freestone said.
‘Both can prematurely accelerate ripening of other fruit and veg, which can lead to over–ripeness, spoilage and mould growth. It’s therefore a good idea to avoid storing these fruits near other produce.’
Vegetables
Fridge
Carrots and parsnips tend to get relegated to the cupboard – but moving them to the fridge could be a wise move, according to Dr Freestone.
She said: ‘Carrots and parsnips can be stored for up to two weeks in a cool pantry, and for more than a month in the fridge. Just make sure they’re stored in perforated bags to allow airflow.’
Cucumbers and lettuce are also best placed in the fridge, along with mushrooms.
‘Mushrooms have a shelf life of only one day at room temperature, and three to seven in the fridge,’ Dr Freestone said.
Cupboard
The two vegetables that should definitely go in the cupboard are onions and potatoes – although not together.
Dr Freestone explained: ‘Onions can sometimes last more than six weeks when stored in a cool, dry, well–ventilated area.
‘You shouldn’t store them with potatoes or other veg that release moisture, as this will cause fungus to grow.
‘Potatoes can also last more than six weeks when stored in a cool, dark, dry place.’
