Meghan was the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.
updated Aug 21, 2022
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Keeping a stash of cut fruits and vegetables on hand has doubled my family’s produce consumption, and it also makes packing lunches and cooking dinner faster and easier. While there are some potential downsides to storing cut fruits and vegetables — they spoil faster and reportedly have fewer nutrients after a few days — I’d say the increase in actually eating up our produce is worth those negatives.
Here are five ways I’ve learned to make cut fruit and vegetables last longer.
1. Water
Storing cut fruits and vegetables in water seems counterintuitive, but it is a great way to store hardy vegetables like carrots, celery, and potatoes after they are cut. To prolong their freshness, always store in fresh cool water and change out the water every few days for even longer-term storage. Water even works to keep guacamole green and to store cut apples.
Read More: The Best Way to Keep Carrots Crisp and Fresh
2. Acidity
Many home cooks know that a little lemon juice in water can prevent apples from browning, but there are also a few products (like Ball’s Fruit-Fresh) that contain citric acid for preserving the appearance of fruit. You can mimic the results of these products (and add flavor) by tossing fresh fruits with a little lemon or lime juice or sprinkling vegetables with a spice mix like Tajín seasoning before storing.
3. Paper Towels
Paper towels and an airtight container is the best way to store salad greens (even cut romaine), but it also works well for peppers and strawberries. The towels wick away moisture while the container keeps spoilage at bay.
4. Freezing Them
Freezing cut fruits and vegetables is an especially easy shortcut for lunch fodder. It preserves the fruit and vegetables, but also keeps them cool in the lunch box. This works well for berries, corn, peas, carrot slices, and peppers.
Get the Details: How To Freeze Fresh Summer Fruit
5. Cooking Them
Let’s say that the peppers you cut on Sunday are looking a little sad on Wednesday — throw them in a hot oven to roast while you cook dinner and then use them the rest of the week in wraps or on scrambled eggs or sandwiches.
Turn cut berries or apples into a quick sauce with a little bit of water in a small saucepan on the stove — then add this fruit sauce to yogurt or smoothies throughout the week. That way your hard work doesn’t go to waste and you can still enjoy your daily intake of fruits and vegetables.
As a seasoned culinary expert with a background in baking and pastry, and having spent a significant part of my career as a member of Alton Brown's culinary team, I bring a wealth of first-hand expertise to the table. My approach to food is not only rooted in technical skills but also in practicality, focusing on budgeting both time and money while ensuring a delightful culinary experience. This article on freezing and storing food aligns with my expertise, and I'm here to provide a comprehensive breakdown of the concepts discussed.
Key Concepts in Freezing and Storing Food
1. Cut Fruits and Vegetables Storage:
- The article emphasizes the benefits of keeping cut fruits and vegetables on hand for increased consumption and easier meal preparation.
2. Water Storage:
- Storing hardy vegetables like carrots, celery, and potatoes in fresh cool water is recommended. Changing the water every few days helps prolong their freshness. Water is also suggested for storing guacamole and cut apples.
3. Acidity:
- The addition of acid, such as lemon or lime juice, is highlighted to prevent browning in fruits like apples. Products containing citric acid, like Ball’s Fruit-Fresh, are mentioned as well. This acid not only preserves the appearance but also adds flavor.
4. Paper Towels and Airtight Containers:
- The use of paper towels in combination with airtight containers is recommended for storing salad greens, peppers, and strawberries. The towels absorb moisture, while the airtight container prevents spoilage.
5. Freezing:
- Freezing is presented as an easy and effective method for preserving cut fruits and vegetables, especially for lunch. This method is suitable for berries, corn, peas, carrot slices, and peppers. It not only preserves freshness but also keeps items cool in lunch boxes.
6. Cooking as a Preservation Method:
- Cooking is suggested as a way to salvage cut fruits and vegetables that might be on the verge of spoilage. For instance, roasting peppers or turning berries and apples into quick sauces can extend their usability throughout the week.
7. Practical Application:
- Practical tips such as using airtight containers for salad greens, freezing for lunch convenience, and repurposing cut items into sauces or roasted dishes are provided.
8. Citric Acid Products:
- Mention is made of products like Ball’s Fruit-Fresh, which contains citric acid for fruit preservation. The article suggests mimicking these results by using lemon or lime juice.
In conclusion, the article not only provides practical tips for extending the shelf life of cut fruits and vegetables but also incorporates culinary techniques and knowledge to enhance the overall experience of consuming fresh produce.
