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The higher the temperature, the faster fruit and vegetables spoil. There are many myths about how to extend the life of these products. But what is true? Erich Haller, Managing Director of Obsthaus Haller in Vienna, explains what you should look out for when shopping and reveals his best tricks for correct storage.
Where is it from? The origin of our food often tells us something about how it is stored. For example, anyone who has ever put a banana in the fridge knows that this is not a good idea. But other (sub)tropical fruits like mangoes or pineapples also prefer it a little warmer. The same applies to vegetables such as eggplant, peppers, tomatoes or zucchini. These thrive in our temperate climate, but also have southern roots. “Southern fruits can withstand warmer temperatures. Everything that grows in our latitudes needs cooling in summer to last longer,” says Erich Haller.
Proper preparation: After shopping, fruit and vegetables should be removed from the packaging. The green leaves of carrots and radishes absorb water from the tuber and should therefore also be removed. To protect fresh food stored in the refrigerator from drying out, you can wrap it in a damp cloth.
Unwashed lasts longer: Potatoes or carrots that have already been washed are particularly popular – the cleaner, the more appetizing they look. However, if you want to keep carrots, potatoes or turnips fresh for a long time, you should opt for apparently “dirty” specimens covered with soil.
Last rescue: Soft radishes become crunchy again after an hour in cold water. With lettuce, 30 minutes is enough, but about one tablespoon of sugar per liter should be added to the water.
Source: Nachrichten
