how to
Buy and Store Fresh Produce
When purchasing produce, be sure to shop the season, choosing fruits and vegetables that are at their peak in your own region of the country. It will make eating the rainbow all the easier.
Buying
You’ll get the best flavor when you follow these simple steps.
- Buy locally as much as possible—either at farmers’ markets or at the many supermarkets that sell local produce (look for the labels in the produce aisle). This will also ensure that you are buying what’s in season.
- Skip the prepackaged (clamshell or bagged) greens and buy them in bunches; same for fruits and vegetables sold bundled in bags. For the most part, you’ll want to hand-pick each specimen for the freshest results.
- Don’t buy more than you think you will be able to consume (except for storage vegetables like potatoes and onions); better to shop frequently for these items.
- Learn what to look for when picking your produce: Lettuces should have close heads and, similar to kale and other greens, no signs of wilting; fruit should be free of soft or bruised spots (melons and stone fruit should also smell sweet); avoid broccoli and cauliflower with any dark spots.
Storing
Many fruits and vegetables will stay fresher longer in the refrigerator (see right for exceptions). Wait until just before using to wash produce—delicate herbs and leafy greens can quickly wilt if damp.
- Most refrigerated vegetables do best in a perforated resealable plastic bag (make six to eight holes in a one-gallon bag). The bag holds in moisture; the holes help release compounds that produce spoilage while letting the vegetables “breathe.”
- If vegetables were sprayed with water at the market, lining the plastic bag with paper towels will help absorb excess moisture.
- Keep mushrooms in a breathable brown paper bag (to avoid slime or spots) in the refrigerator’s vegetable bin for up to a week.
- Fruit can be stored at room temperature, or in the refrigerator to slow ripening. Keep in a separate drawer from vegetables, preferably one set at low humidity, while the latter should generally be set at high humidity.
- For faster ripening, put stone fruit—peaches, nectarines, apricots, and plums—in brown paper bags. Same goes for avocados, or keep these on a sunny windowsill.
After buying a bunch of basil, trim the stems and stand them in a tall glass of water. Loosely cover the basil with the plastic bag it came in, cinching it around at the base; this will extend its life for a couple of days.