Updated on December 19, 2024 by Ruth
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When it comes to shopping for fresh fruits and vegetables, avoiding common mistakes can make a significant difference in the quality and longevity of your produce. From selecting the ripest fruits to choosing the crispest vegetables, a few simple tips can help you make the most of your grocery trips. By being mindful of these tips, you can ensure that your produce stays fresh and flavorful, enhancing your meals and promoting a healthier lifestyle.
Table of Contents
1. Packaging
Packaging might not be the first thing that comes to mind when shopping for produce, but it plays a significant role in the cost you pay at the checkout. Every bag, styrofoam tray, or plastic wrap adds to the overall price of the vegetables, and these costs are ultimately passed on to the consumer. Additionally, plastic wrap can suffocate produce, leading to increased chances of mold growth and spoilage.
To address this issue, opt for loose and unbagged produce whenever possible. Bringing your own bags not only helps reduce costs but also allows you to select fruits and vegetables according to your preferences and needs.
2. Pre-cut
While pre-cut vegetables may seem like a time-saver, they often come with drawbacks. Not only do you end up paying a higher price, but the vegetables also tend to have a shorter shelf life due to increased exposure to bacteria. Every cut creates a potential entry point for bacteria, meaning that pre-cut produce should ideally be used within 24 hours.
Moreover, pre-cut fruits and vegetables often contain preservatives to prevent them from oxidizing and turning brown. Consuming these preservatives may not be ideal for your health. To avoid these issues, it’s better to skip pre-cut produce altogether and opt for whole fruits and vegetables that you can cut up yourself as needed.
3. Not having a plan for using a bargain vegetable or fruit
Encountering discounted produce can be a tempting opportunity, but it’s important to approach it with a plan in mind. These discounts can stem from quantity deals or slight blemishes on the fruits and vegetables. Before diving into a bargain, consider whether you have the means to handle a large quantity of produce. Are you prepared to can or freeze the excess today? If the produce is blemished, are you ready to turn those imperfect tomatoes into a flavorful salsa? Without a plan, you might end up with more produce than you can handle, leading to waste.
To address this, always have a couple of strategies ready for when you stumble upon a great deal. Ensure you have ample freezer space, be prepared to roast a batch of vegetables, or have your canning supplies organized and ready to go. Having these plans in place will allow you to take advantage of discounted produce without the risk of it going to waste.
4. Not storing properly
This may be the number one reason why produce does not keep well at home. Learn how to store your fruits and vegetables so that you have the best shelf life and flavor for each one.
Here are some quick tips for storing your fresh fruits and vegetables:
Non-refrigerated: potatoes, sweet potatoes, onions, garlic, winter squash. Store potatoes and onions away from each other and out of sunlight; onions cause potatoes to sprout. Ideal storage temperature is 50-60F. Bananas usually stay out of the refrigerator, although you can refrigerate if they have reached the desired softness. The refrigeration will make the banana skin turn black, but it does not affect the banana itself. Once you have cut any of these, you should refrigerate and use the other portion within 4-5 days.
Refrigerated: most fruits, all leafy greens, brassicas such as broccoli, cauliflower, and brussel sprouts. Keep apples stored separately, as they naturally give off ethylene gas which causes produce to ripen more quickly. For vegetables, that means decay; for other fruit, that means reaching ripeness sooner. Leafy greens need to be clean and dry, and with good humidity. If they get limp, soak in ice water for 10-15 minutes to revive. Use containers that can close airtight for most items. Most citrus stores best at 32F, with the exception of bananas (see above). Mushrooms store best in a paper bag in the refrigerator.
In-betweens: Peppers, tomatoes, eggplant. These want to be stored at 45-50F, which tends to be nowhere in the usual house. You can put them in refrigeration for 3-4 days if they are at the fully ripe stage, or leave outside of refrigeration for 1-2 days. Cool, moderate humidity, and low light are the preferred conditions. If you need to refrigerate to extend the shelf life, plan on using within 3 days for best flavor and condition. If the tomatoes are not fully ripened, you can leave them out until they are at maximum ripeness. Once tomatoes are refrigerated, they will not ripen any further.
Fruit: Many people like to leave a basket of fruit out on the counter. This is fine as long as you plan to use the fruit within 2 days. The texture and flavor deteriorate the longer you leave the fruit out.
5. Not washing before eating
Ensuring your fruits and vegetables are clean before storage is crucial to prevent the spread of bacteria or fungus. Any visible dirt should be brushed or washed off before you store them.
However, for highly perishable fruits like strawberries, raspberries, or blackberries, it’s best to wait to wash them until immediately before eating. These berries absorb water easily and can start molding quickly if even slightly damp. To emphasize, always wait until right before serving to wash any type of berries.
To address this, wash your vegetables with a solution of one part vinegar to 20 parts water to disinfect any potential contaminants. Ensure the produce is completely dry before storing. Despite using vinegar, the flavor of your produce will not be affected; instead, the vinegar acts as a natural disinfectant.
6. Going for the cheapest option
Saving money on food is important, but when it comes to fresh fruits and vegetables, the cheapest option isn’t always the best. Cheap prices can often indicate that the produce is about to spoil, lacks flavor, or has bruises or blemishes. These factors can affect the taste and nutritional value of the produce, as it may be past its prime.
It’s important to note that produce on sale isn’t the same as buying a dented can; the quality of fresh produce matters more. For example, while a zucchini with minor blemishes is still perfectly edible, it won’t keep as long as an unblemished one. Plan to use such produce within 1-2 days to avoid spoilage.
However, during peak growing seasons, farmers may have an abundance of a particular vegetable and offer specials for bulk purchases. This is a great opportunity to get high-quality produce at a lower price, but you should be prepared to use it quickly.
Look for better pricing when you purchase directly from the farmer or when you buy in quantity. If you want the item that’s very cheap, be ready to use it immediately.
7. Out of season
Knowing when produce is in season can be challenging, especially with the availability of almost all types of produce year-round in grocery stores. However, exceptionally high prices can be a telltale sign that the vegetable is not in season in your area. Non-seasonal produce is often transported long distances, incurring transportation costs that are passed on to consumers. Additionally, these fruits and vegetables are harvested before they are fully ripe, affecting their flavor and nutrient content. This means that even though you may be paying more, you’re getting a product that lacks the robust flavor and nutritional value of locally sourced, in-season produce.
To combat this, consider learning to eat seasonally. Growing some of your own vegetables can help you understand your local growing seasons. Alternatively, seek out farm markets that grow a good portion of what they sell. Subscribing to a Community Supported Agriculture (CSA) program can also help you eat seasonally, as you’ll receive what’s being grown locally each week.
But what about produce that’s never in season in your area, like pineapple in Delaware? While you may not want to give up eating certain fruits, such as mandarin oranges or grapefruit, it’s important to know when these fruits are in season elsewhere. For example, Florida citrus is typically in season from December to May, while Texas citrus is in season from November through April. By understanding these seasonal variations, you can make more informed choices about when to purchase certain fruits and vegetables to ensure the best quality and flavor.
How do you find good fruits and vegetables?
To find the freshest and most flavorful fruits and vegetables, look for local farms that grow a variety of crops and welcome visitors. These farms often offer seasonal produce directly from the field to your table, ensuring freshness and flavor. You can also take advantage of bulk purchasing opportunities during peak seasons, such as when tomatoes are abundant and at their tastiest. Some farms even allow you to pick your own produce, offering a fun and interactive experience, though it’s important to check pricing beforehand as most farms charge for this service.
Many farms also run Community Supported Agriculture (CSA) programs, where you can receive a selection of fresh, seasonal produce each week. This not only supports local farmers but also keeps you in tune with the natural rhythms of the seasons. Additionally, farmers markets are great places to find fresh produce from multiple local farms, often offering year-round options for fresh eating. By connecting with local farmers, you’ll discover a world of delicious options that will make you think twice about buying produce that has traveled long distances.
Conclusion
For the freshest and most flavorful fruits and vegetables, opt for locally grown produce from a nearby family farm. Buying directly from the farmer ensures you get the best-tasting produce. Purchase only what you know you’ll use within the week and store items properly to maintain freshness. While tempting, avoid excessively cheap prices unless you have an immediate plan for the produce. Ensure your fruits and vegetables are clean before storing, and minimize packaging whenever possible. Embrace the deliciousness of fresh produce in your daily meals!
Happy eating!
~Ruth
Additional resources:
If you are not close to any of our delivery sites near Wilmington, Delaware, or Philadelphia, Pennsylvania, then please support a farm near you. A great resource for finding a local farm is https://www.localharvest.org/csa. Google is always helpful, if you search for “farm market near 19803” or whatever your zip code is, then a number of options should appear.
It can get confusing about how to store your produce. You will have the best outcome when you start with truly fresh vegetables or fruits from the farm. The Spruce Eats provides a good overview, but keep in mind that you will need to find the best places in your kitchen and your home for storing items. Ambient temperatures matter quite a bit, so you will find that potatoes keep better in the winter than in the summer, for instance. More at https://www.thespruceeats.com/how-to-store-vegetables-4687049.
