Ever get stuck with over-ripe fruit?
In these hot summer months, a day or two in that nice bowl on your countertop may be all that’s needed to turn a picture perfect specimen into a messy mush.
The Amazon Fresh blog has a few pointers:
Tomatoes – Tomatoes need room temperature to ripen, and that’s why it’s good to keep them OUT of the fridge. But once they are ripe and red, they CAN be refrigerated.
Bananas – you can keep them in the fridge for 2-3 days. Their skin will brown rather quickly in the fridge, but the inside will be just fine.
A few more suggestions:
Some fruit need no room temperature at all, they stop ripening the minute they are picked – strawberries, blueberries, pretty much any-type-of-berries, figs, litchis, and grapes.
Keep ripe apples away from fresh fruit. The apples release a chemical – ethylene – that can adversely affect neighboring fruit.
Lastly – don’t wash berries until you’re about to eat them. The water not dried off is an invitation for disintegration.
Please share your best practices for fruit (and veggie) longevity.