Four Tips to Prepare and Store Fruits and Veggies

You Never Know Where Germs are Lurking!


Yes, there are some negative things about menopause. Weight gain, hot flashes, hair loss, and itchy skin are certainly not on the list of your favorite things. However, menopause can also be a wake-up call about paying more attention to your eating habits.

Eating fresh vegetables and fruits not only helps you keep the pounds off, it also keeps your body in tip-top shape. There are some things to remember when you prepare and store fresh produce. Here are four tips to get the most out of your fresh fruits and veggies.

Beware of Pesticides and Bacteria

It doesn’t matter if you bought fresh produce at the farmer’s market, an organic grower, or at the grocery store, there is always the threat of pesticides and or herbicides on the outside skin.

However, bacteria is a bigger problem. Before produce ever hits the shelf, it is handled by the packers, delivery person, and store personnel. Don’t forget about the kids that like to run around and touch things as you’re shopping or the person with a cold who doesn’t cover their mouth.

How to Wash

Contrary to popular belief, washing your fresh produce doesn’t take much time. You don’t need soap or detergents. Just a quick rinse with cool running water is all you need. To keep bacteria from growing, dry with paper towels or a clean cloth.

Don’t Wash Until Ready to Use

I know Rachael Ray from the Food Network is constantly nagging you to wash all your fresh produce when you get home, but if you wash them too soon, any moisture that is left after drying, can cause more bacteria to grow, and may spoil before you can use them up.

How to Keep Fresh

There are some fruits that are ripe and can be kept at room temperature. Take off the original packing and let the fruits set on the counter. Items such as apricots and avocados should be stored in a paper bag on the countertop and this will help them ripen faster. Bananas can sit on the countertop for five days, or stored in the freezer to use in baked goods.

Red and green cabbage, which are so good in coleslaw, can be kept in the refrigerator for two weeks. Broccoli and cauliflower can be stored for a week, which gives you plenty of time to whip up a vegetable dish or casserole. Refer to this handy reference guide for more tips.