Outside the refrigerator
Sometimes, when we go shopping, we tend to have eyes bigger than the belly and we take a little of everything in the cart because it is better to have more food than to miss it, is not it? do not you? But fruits and vegetables continue to ripen and, unfortunately, we always end up throwing a lot, because they rot very quickly.
That said, it depends on how you store your food. If you do it right, you can save money and prevent them from ending up in the trash. It is important to take into account the climate of where you live, as this can also affect the maturation of food. The warmer the place, the more vegetables are at risk.
MagicalTip wants to share with you some tips that you can use to keep fresh foods longer.
#1. Wrap banana stems in plastic or aluminum foil
Bananas produce ethylene gas during the ripening period. By covering the plastic or aluminum rods, you can prevent the stains from spreading to other parts of the fruit and the pulp softening too quickly.
- The duration will be 4 to 5 days.
#2. Place the onions in pantyhose
#3. Garlic likes darkness and low humidity
If you’re in the habit of putting garlic in the fridge, you better see your method again, because even if it can be preserved, it is more likely to rot because of moisture. Ideally, it should be stored in a container or paper bag in a dark, dry place.
- If you keep whole garlic heads, they can last up to 2 months; if you separate the teeth, the duration is reduced from 3 to 10 days.
#4. Parsley, coriander, basil and asparagus: place the stems in a bowl of water and leave them at room temperature (without washing them)
If you do not want to put them in the refrigerator, it is important to keep them in water, like flowers. In this way, you can cut the leaves you need to consume them.
- In good condition, they can last from 4 to 5 days.
#5. Potatoes should be in fillets or in bulk and in a cool place
Avoid putting them in plastic bags. It is best to put them in mesh or dark bags with perforations to promote their ventilation. If you wish, another option to keep them may be an open box. In this case, just cover the bottom with newspaper or paper towels. The ideal temperature for potatoes varies from 7 to 11 degrees.
- Duration of 1 to 2 weeks.
#6. If the avocados are not ripe, cover them with newspaper and put them in a paper bag
If the avocados are green and you put them in the refrigerator, you will slow down their maturation. If you want them to continue ripening, you have to wrap them in newspaper and place them in a paper bag. Then you can leave them in your pantry. If you want them to ripen faster, put a banana in the bag too.
- In a bag: they ripen between 3 to 5 days
- Bagless: they can take up to 7 days to mature
- Bag and banana: 2 or 3 days
#7. Tomatoes must be at a temperature above 10 degrees to better retain their flavors
In the case of tomatoes, the ripe they are, the most concentrated their flavors are. When they are placed in the refrigerator and their temperature drops, they lose their taste. The ideal is to maintain a temperature above 10 degrees.
- Their duration can vary from 3 weeks to 2 months, depending on their degree of maturity.
In the refrigerator
#1. Put the mushrooms (without washing them) in a paper bag with parsley
It is important not to wash the mushrooms if you are not going to consume them right away. When they come in contact with water, they can keep moisture. It is recommended to keep them in a paper bag and add a few bunches of parsley so that they act as antioxidants and that there are no stains. Then put them in the refrigerator.
- Duration of 3 to 5 days.
#2. Disinfect your strawberries with white vinegar without removing the stem
592/5000The ideal is to wash the strawberries when they are going to eat them, otherwise they can absorb water and start to soften, thus accelerating their maturation process. To disinfect them, you can use 1/3 of white vinegar and 2/3 of water. It is important to check that there are no moldy strawberries as this could damage everything else. If you will freeze them, remove the stem and place them in an airtight bag. When you take them out, put them in a strainer so that they breathe.
- In the refrigerator: they can be kept for 5 to 6 days
- In the freezer: 2 to 4 months.
#3. Envelop lettuce, spinach or chard (after disinfecting) to keep them fresh
First, wash and disinfect them. Make sure the leaves are completely dry before storing them in the refrigerator. You can do it in a plastic container or in an airtight bag. It is important to wrap them well with absorbent paper as this will completely eliminate residual water from the washing process.
- If you keep them properly, they will last from 1 to 2 weeks in good condition.
#4. If you have already cut a lemon, do not throw the other half. Wrap it in aluminum foil or put salt in it.
Sometimes we only use a half and we end up throwing the other in the trash. It is best to wrap it in aluminum. Another alternative is to put salt on the pulp and keep it in the refrigerator. Before using it, just rinse it well.
- Whole: up to 2 weeks
- Cut: up to 3 days without its color or flavor changing.
#5. Do not let the avocado oxidize after cutting
So that it does not lose its green color and does not blacken, add a few drops of lemon to cover all the pulp or a little oil. An alternative is to cut onion rings and place them in a container to put the avocado on.
- It will keep its color for 1 to 2 days.
#6. If you have peeled too many potatoes, put them in a bowl with water and white vinegar
Sometimes you do not do your calculations well and you end up with too many potatoes. As they are already peeled, if you put them like that in the refrigerator, the next day, you will find them darker. To preserve them, put them in a container and cover them with water. Add a few drops of white vinegar and place them in the refrigerator.
- Duration: from 3 to 4 days.
#7. If your bananas are already too ripe, you can put them in the freezer for smoothies
Often, when you realize that bananas are ripe, it’s already too late. In addition, if you have a lot, it’s not even worth thinking about eating them all at once. To keep them in good condition, remove the skin, cut them in half and put them in an airtight bag. Place them in the freezer.
- They can last from 2 to 3 months.
The World Health Organization (WHO) recommends eating fruits and vegetables. The recommended daily amount is close to 400 g. It is important to absorb enough and choose a wide variety because they provide the body with nutrients that help prevent disease.
The colors of fruits and vegetables indicate what are the specific properties they possess:
- Green: provide vitamins A, C, and K, folic acid, magnesium, calcium, fiber, and chlorophyll. With their nutrients, they improve liver function, accelerate metabolism and promote digestion, preventing constipation.
- Red and purple: Prevent cardiovascular disease and have lycopene, which reduces the risk of cancer and diabetes, as well as strengthening the immune system. They have high antioxidant content and fight memory loss.
- Orange and yellow: they contain a lot of vitamin C. They improve the skin, prevent eye problems and keep away certain diseases such as influenza and cancer.
- White: contain minerals such as selenium, which improves the immune system. Prevent water retention and protect the muscles.
If you find these tips useful, share them with family and friends, And have other useful methods tell us in the comments below.
Photo de couverture by @ Pixabay