- Leafy greens - Rinse with water before wrapping in a paper towel and place in airtight storage in the fridge. Work gently to avoid damaging and bruising the leaves.
- Avocado – once cut, squeeze a little lemon juice over the flesh before storing in an airtight container / ziplock bag. The Vitamin C from the lemon juice is an antioxidant and reduces browning of the avo.
- Bananas – once ripe, store in the fridge – the skin will turn brown but the banana remains fresh.
- Mushrooms – Mushrooms absorb Vitamin D from the sun when exposed to direct sunlight (gill side up)! Rest in direct sunlight for a couple of hours before storing in a paper bag in the fridge.
- Apples – Apples release a gas called ethylene that accelerates the ripening process of other fruits. Store away from other fruit & veg that are close to being ripe!
- Garlic – Store in the vegetable crisper drawer or in an airtight container in the fridge where it will last up to 2 weeks.
- Ginger – Keep ginger fresh for up to 6months by freezing! You can freeze in small pieces or grate and store in a ziplock bag or container.
- Coriander – Place in a glass jar / tumbler with a little water in the fridge to keep fresher for longer.
- Basil – A very delicate herb that only lasts a day or two in the vegetable compartment of the fridge. Fill an ice cube tray with basil leaves and cover with water / white wine / oil before freezing. Your herbs will last months instead of days!
- Broccoli – Similar to apples and bananas, broccoli releases ethylene, the gas that accelerates ripening, so keep it loosely wrapped in an unsealed plastic bag in the fridge to prevent trapping the ethylene and spoiling the broccoli.
- Pears – Allow to ripen at room temperature in a fruit bowl, before transferring to the fruit crisper compartment of the fridge. For any overripe pears, slice / chop into pieces and freeze for baking recipes or adding to smoothies later.
- Capsicum – Enjoy capsicums are dry before storing in the vegetable crisper, otherwise they quickly become slimy. Try wrapping in a paper towel to absorb excess moisture
- Carrots – To have delicious ready-to-go snacks, cut carrots into fingers and soak in a little water in a container, instead of leaving dry. Game changer!
- Cucumber – With such a high-water content, cucumbers are best stored immediately in the fridge in an airtight container or bag to avoid spoilage.
- Celery – Wrap tightly in foil or place in a sealed plastic bag to keep fresh in the fridge for around 2 weeks. Celery is also freezer-friendly and can be chopped into pieces to be used in dishes later on
- Grapes – Leave on the stem and store unwashed in the fridge in an unsealed plastic bag (or in the original plastic packaging that has holes in it). Too much moisture decreases the shelf life of grapes, and ensure you keep away from strong odour veg (like garlic or onion) as the grapes will absorb the smells.
- Lemons / limes – If you have excess citrus fruits that won’t be used before going bad, freeze slices of them with skin on and use later in drinks, baking, or smoothies
- Tomatoes – Tomatoes are best enjoyed fresh without refrigeration for maximum flavour! Allow tomatoes to properly ripen properly by storing uncovered in the open air but away from direct sunlight, before storing the crisper compartment of the fridge (if required).
- Cauliflower – buy a full head of cauliflower rather than chopped florets because these will spoil faster than an intact head with leaves. Store immediately in the fridge and an unsealed plastic bag in the crisper compartment.
- Parsley – Similar to leafy veg like lettuce, rinse a whole bunch of parsley, wrap in a paper towel and seal in a plastic / ziplock bag for approximately 2 weeks.
We absolutely love an organised fridge - so much so that last week we reached out to Marie Kondo’s Aussie consultant, Gemma Quinn, to chat about how we can better organise our fridges to speed things up in the kitchen and reduce food waste.
But in the process, it had us thinking about something else that has everything to do with reducing food waste - making the fruit and veggies that we already have last their course.
So, in order to get the ultimate guide to how to stop food wastage by storing your food correctly, we spoke to Cailie Ford, Clinical Nutritionist Advisor for Good & Fugly. The team at Good & Fugly have created a business around rescuing wonky, quirky, and misshaped fruit and veg and delivering curated seasonal boxes fresh to consumers’ doors.
While the cosmetic standards of supermarkets mean a wild amount of great food never reaches our plates, the Good & Fugly team is on a mission to make saving the planet affordable, convenient, and delicious. More about that here.
For now, check out Cailie's storage tops below.