We frequently get asked about purchasing and preserving vegetables to avoid cross-contamination and food waste.
So, to preserve your veggies fresh and edible, we’ve compiled a list of our top suggestions. You can use this knowledge to try out our recipes and make some salad or use in food.
- Choose fruit and vegetables that aren’t spoiled or damaged.
- When shopping for fruits and vegetables, keep them away from raw meat, poultry, and fish in your bags.
When you get your shopping home
- Within two hours, store any fruit or veggies that you cut, peel, or cook in the fridge.
- Store fruit and vegetables that are ‘keep refrigerated’ or have a ‘use by’ date in the drawers of your refrigerator, and follow the ‘use by dates’.
- Unwashed fresh fruit and veggies should not be stored or handled with ready-to-eat items.
- Potatoes and sweet potatoes should be kept in a cool, dark location such as a cupboard. Carrots and other root vegetables do not need to be kept cold.
- If you don’t think you’ll be able to consume fresh veggies on a regular basis, consider keeping them frozen for later.
- Before and after preparing fruits and vegetables, wash your hands, kitchen utensils, and surfaces, including chopping boards and countertops. You need to properly follow this to become a good cook and also BBQ Expert.
- Wash fruit and vegetables before eating, preparing, or cooking them unless the package says they have been washed. We have lot of sides and salad recipes where you have to be prepared regarding vegetables.