How to Keep Fruits and Veggies Fresh in the Summer Heat

Rapid spoilage of fruits and veggies under summer heat is a major concern. Here are some cool solutions for hot weather:

Buy fruits and vegetables as much as you can consume in 2-3 days. If possible, start shopping 2-3 times a week around this time.

Store root vegetables like potatoes, sweet potatoes, onion, garlic, pumpkin, yam on a cool, dry shelf in a cupboard.

Wash leafy greens first. Then wrap in paper towel, put in a zip lock pouch, and seal it. Now, it is ready to go into crisper drawer.

Roll fresh cucumbers in a dishcloth before tossing into fridge. It will absorb extra moisture and retain freshness.

Before okra goes to crisper, pack it in perforated plastic bag without rinsing. Ensure no direct contact with moisture.

Summer season means mango season. Store slightly unripe mango in paper basket at room temperature. If it is a super-ripe mango, dig in!

Grapes need breathing space. Leave it in its original pack at the back side of crisper. Do not put smelly food near it.

Use airtight containers for freezing apples, pears, and peaches. These fruits release ethylene gas that can spoil other items in crisper.

Banana can tolerate summer temperature. Set a separate fruit bowl at a cool spot on the countertop as banana releases ethylene.

Take two containers with good airflow and line them up with paper towel. Fill unwashed blueberry in one and strawberry in another.

Remove rotten berries from the lot. Put these two containers on fridge shelf and not in crisper.

There are certain fruits with high water content like watermelon and muskmelon. Try to consume them soon after purchase.

Declutter fridge for proper air circulation. Fruits/vegetables will stay fresh and crisp. Thus, wastage of food is avoidable.

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