We source the freshest possible fruit and veg and do our best to ensure they reach you in top condition. Having got your bags home, here are a few extra things you can do to keep your produce at its best.
Some like it cool, some like it dry
Veg keep best in different conditions. Here's a guide.
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Plastic bags
Plastic bags are the best way to keep in moisture. Some of our greens come in plastic bags, so hold on to these and reuse them for other veg that prefer to be cold and moist. Or return them to us - clean please - for recycling.
Limp leaves
If leafy greens go limp, spray with water or soak in a basin of cold water, then shake off excess water, put in a plastic bag and keep in the fridge.
Or stand them with their stalks in a glass of water. They’ll perk right up within hours.
This also works for asparagus, celery, broccoli, rhubarb and herbs.
Ripening fruit
Shipping fruit before it’s ripe makes it easier to transport and less liable to spoil or bruise. So you may need to ripen bananas, plums, peaches and other fruit by leaving them out on the counter top or on a sunny windowsill.
To speed up ripening: put the fruit in a closed paper bag at room temperature, ideally with a ripe banana, apple or pear. The ripe fruit produces ethylene gas, which speeds up the ripening process.
To slow down ripening: keep your fruit separate from other ripe fruit and store it in the fridge.
Freezing veg
Some veg can be frozen raw; others need to be blanched briefly before freezing. Wash veg thoroughly first and remember to label and date your items.
Blanching: submerge veg in boiling water for 1 to 3 minutes then plunge immediately into icy cold water. Pat dry and store in plastic bags, Tupperware or glass jars. Store in portion sizes so you can easily defrost the amount you need.
Unblanched freezing: this is the fastest, easiest method. Some unblanched, frozen vegetables can be stored for up to two months and maintain good colour, flavour and texture.
Freezing herbs: good for cooking but not suitable for salads as they go limp when thawed. Woody herbs: strip the leaves or keep sprigs whole. Pack in bags or jars. Softer leaves: chop and freeze in ice cube trays with a little water. Once frozen, you can take them out of the tray, store in a bag, and use a portion when needed for cooking.
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The excellent Ethical Consumer magazine sheds light on whether to refrigerate or not to refrigerate from a carbon point of view" "As food accounts for 20% of an average Brit’s carbon footprint, & fridges & freezers account for 1%, if you’re thinking about not running one to make carbon savings, make sure you’ve really got food waste under control."
If you have any other tips for storing your fruit veg, we'd love to hear them. Send them to us and we'll add them to this guide.
