Fresh Fruits for Rotting Vegetables is a compilation of poems about fruits and vegetables. Dried out fruits for rotting vegetables! Sometimes when fruits are not sold for a long time, they are thrown away. Why don’t supermarkets just sell these fruits at lower prices and we would still have them in the store.
Rotting Vegetables & Fruits In These Different Ways
Do not throw away the over ripe vegetables and fruits which you think are about to start rotting. Use them in these different ways.
A number of times this happens that the fruits and vegetables we had bought at the beginning of the week, were not used. Something pr the other does get left behind if we eat outside or have guests and had to order in or simply did not feel like having the regular food. Then the issue we are left with is that what do we do with those vegetables and fruits? We cannot just throw them, it aches because they are not exactly cheap. So what do we do with it? Here are some ways you can utilise them which are fun and easy as well.
The brilliant thing about smoothies is that you can add anything to it and it ends up being tasty. Just throw in whatever vegetables you have and add a bit of honey if you wear it will turn out sour. You can also throw in some curd to give it a better consistency and to enhance the flavour. A smoothie is like a small meal that is healthy and filling as well. To make it tastier, you can sprinkle some seeds as well as nut butter. There are many options and combinations that can be tried. Here are a few recipes.
Whether you have kids or not at home, popsicles are a great way to use overripe fruits. Everyone likes a popsicle every now and then and if they can be healthy, then it gets better. Mix some fruits together. You can make them with overripe and normal fruits as well in a mixture. Some people put fruit pieces in milk and freeze, some blend them all together and then freeze in the moulds. These also last for months in a freezer and the taste does not waiver either.
Just like popsicles, you can freeze their mash in an ice-tray. You can add these chunks to a smoothie for more flavour, or in preserves or simply in some plain water.
If you are a pancake lover then use the fruits mashes and pieces in your pancake batter. The taste will be divine and this way you utilise the leftover over riped fruit as well.
Fruit & Vege Chips
Some people use a dehydrator to make fruit and veggie chips. These chips taste really good. The one with fruits are good as it is but the vegetable ones can have a sesame dressing and pair with a dip as well. Dehydrated fruits taste like candy. But do not bing on them as they do add to calories. The vegetable chips are great when you have guests coming over as well. If you do not own a dehydrator, simply spread them on the baking tray of your oven with some oil brushed all over. Sprinkle your favourite seasonings and bake away.
What makes fruits and vegetables rot?
01/9How to prevent fruits and vegetables from rotting
Phew! What’s that smell? It happens sometimes when you open the door of your refrigerator and see fruits and vegetables become stale and rotten after a week or so. We usually blame it on the vendor for selling us the old stocked-up fruits and vegetables. Some of the primary culprits are air, moisture, light, temperature, and microbial growth. All food items should be stored in right manner so as to retain their inherent properties. Read on to know where and how to store your produce.
Some of the primary culprits are air, moisture, light, temperature, and microbial growth. Most fruits and vegetables spoil easily because of damage caused by microorganisms. Microorganisms such as bacteria, yeast and molds need water and nutrients for growth, energy and reproduction. With an average water content of 90 percent or more, fruits and veggies grow on the outside of food or within the holes or cracks and spoil quickly.
When fruits and vegetables exposed to light, their outer layers start to spoil in a process known as photodegradation that causes discoloration, loss of flavor, vitamins, and proteins.
03/9Signs of decay
The typical signs of decaying are bruises, blemishes, discoloration, mold and slimy patches or an unpleasant odor or taste.
Storing fruits and vegetables in the right manner has a significant impact on their shelf life. Refrigerating is the best way for slowing down respiration but do not store them inside airtight containers or store wet. As lack of respiration will speed decay. Onions, garlic and potatoes are best stored in a cool, dry and dark place. Some vegetables should be stored together like apples and apricots with spinach or other leafy greens as they emit ethylene gas, which speeds up ripening. Except for herbs and lettuce, you can store all other fruits and vegetables on sheet trays in the freezer for a few days.
05/9Extreme temperature promotes decay
Temperature also plays an important role in food spoilage. In order to increase their shelf life, fruits and vegetables should be stored at the right temperature. Extremes of hot and cold temperature can accelerate spoilage. If you freeze your fresh produce, the water inside plant cells forms ice crystals, which expand and rupture the cell walls and often cause discoloration and slimy texture and appearance.
Most fruits and vegetables can be stored for a few days at average refrigerator temperatures from 35 to 40 degrees Fahrenheit, but on the other hand some fruits and vegetables like bananas, lemons, squash and tomatoes should be stored at temperatures lower than 50 degrees.
07/9Packing is important
– Use perforated plastic bags to store the produce.
– Brown paper bags can also be used.
– Wrapping veggies and fruits in paper towels.
– Store them in air-tight containers.
08/9Some specific fruits and vegetables
– Peas should be stored in plastic bags.
– Broccoli and cauliflower should be kept in separate drawers in the refrigerator away from other products.
– Do not keep cucumbers in the fridge for more than three days.
– Wrap your leafy green vegetables like kale, spinach and broccoli in paper towels or paper and put them inside the plastic bags.
– Add washed and dried herbs in a plastic bag, with a paper towel inside the bag to absorb extra moisture.
– Mushrooms and okra should be stored unwashed in paper bags.
– Keep sliced melons in the fridge.
– Citrus fruits should be stored in a mesh bag in the refrigerator.
– Cherries and grapes should be kept unwashed in plastic air-tight containers or plastic bags
09/9What not to keep in the refrigerator?
– Potatoes, grapefruit, limes, winter squashes,sweet potatoes,lemons, onions, garlic and oranges should be stored at room temperature.
– Storing plums, raw mangoes, peaches and pears in brown bag ripes them at room temperature. And, then the ripe ones can be stored in the fridge.
Foods That Spoil the Fastest
Some foods just don’t stay fresh for as long as you would like. Here’s how to make them last longer.
Now more than ever you’re paying attention to all the food in your kitchen, making sure you’ve stocked up on items that are going to last a while. Even though it seems like just about everyone is flocking to frozen and canned goods, some are still hoping to make the most of the fresh fruits and veggies they do have on hand. But how do you prioritize what to eat first? Which foods actually last the longest? Important questions to be asking during these times, we know!
See, some foods simply spoil at what seems like a rapid speed. But knowing a few simple tricks can help them last longer—some rules of thumb, for example, include avoiding washing and chopping up your produce before you’re ready to consume them, and making sure you’re storing all of your eats properly (tomatoes should never be in your fridge! Like ever.).
But to find out more about which items you need to be paying particularly close attention to we reached out to some well-known health experts and asked them to single out foods that spoil the fastest and what you can do to extend the freshness. And for more of what else you should have in your kitchen, here are the packaged foods to stock up on right now.
Berries are considered highly perishable fruits. After a couple of days, they tend to mold, become discolored and wet. Store them in the refrigerator for maximum freshness where they can stay fresh for up to eight days. Note, however, that when berries begin to spoil don’t think you can simply cut off or toss the piece of moldy fruit. “Mold can grow below the surface and can be difficult to see; it also spreads quickly to nearby fruit. Be safe and toss it,” says Kathy Siegel, MS, RDN, CDN.
When stored in the pantry or on the counter bananas last two to five days. “It’s important to keep your unripe bananas away from those that are already ripe,” says Siegel. “Ripened bananas will let off ethylene, a gas that will speed up the ripening of adjacent fruits.” It’s best to buy less ripe bananas and let them ripen at home. Also, note that storing bananas in brown bags can make them ripen faster. Just because you have a few over-ripened bananas, however, doesn’t mean you need to toss them; make banana bread!
Tomatoes love the heat but hate the cold. “Putting tomatoes in the fridge can quickly cause them to become soft and mealy. Instead, leave them on the counter and enjoy them when they’re ripe,” recommends Dr. Zelana Montminy, Suja’s health and wellness expert and author of 21 Days to Resilience. If stored on your counter tomatoes should last a week.
“Peaches go bad quickly because they give off ethylene gas which makes them ripen faster once they start to get ripe,” says Isabel Smith, MS RD CDN, founder of Isabel Smith Nutrition. “Keep them in the fridge and away from other ethylene producing produce.”
“Potatoes prefer cool over cold, and storing them in the fridge can cause their starch to convert to sugar more quickly, affecting their taste, texture and flavor,” says Dr. Montminy. “Instead, potatoes are best left in a cool, dry cupboard, which will help extend their shelf life and result in a better taste.” And for more insight, here’s the single best way to store potatoes.
Avocados will last three to four days on the counter and seven to 10 days in the refrigerator according to Siegel. “A ripe avocado is dark green on the outside, slightly firm to touch and light green on the inside. An avocado has spoiled if it’s black or brown in color and has indents in the skin.” Once an avocado is ripe, it can be stored in the refrigerator for two to three additional days. For optimal storing keep unripe avocados on your counter until they’re ready to eat and then store them in your fridge.
Green beans, either fresh or cooked, should last five to seven days in the refrigerator. “Spoiled green beans will become limp and moist,” says Siegel. “Keep your beans dry during storage, if the beans become damp, they can quickly grow mold. If you see mold, throw them away!” Also note that green beans are ethylene-sensitive so keep them away from ethylene-producing produce. Ideally, store your beans in an open Ziploc bag with a piece of paper towel to absorb excess moisture.
Dark leafy greens wilt quickly. “To save them from moisture loss, wrap them in a plastic bag with a piece of paper towel and store in the produce drawer to add days to their life,” recommends Desiree Nielsen, BSc, RD.
Cold Pressed Juices
Most cold-pressed juices are not pasteurized, making them very easily spoiled. “In addition, many nutrients such as vitamin C degrade quickly – so for the most nutritious drink, use cold-pressed juices within a couple of days and always keep them refrigerated,” says Nielsen. So Is V8 Juice Healthy or Is It Terrible for You? Here’s What an Expert Says.
Fresh broccoli will last refrigerated for seven to 10 days. “Broccoli will begin to smell and change color at the first sign of spoilage and the crisp texture will become limp,” explains Siegel. “Moreover the longer broccoli is stored the greater the loss of nutrients; vitamin C in broccoli degrades particularly rapidly after harvest and this degradation continues during storage. After seven days of storage, the vitamin C content of vegetables, such as broccoli, could be as much as 100 percent lost.” Also note that broccoli, like green beans, is an ethylene-sensitive food, so you don’t want to store it with your fruit and you shouldn’t store it in a closed bag because broccoli needs air circulation to prevent mold.
How to prevent fruits and veggies from rotting
There are few things worse than stocking up on fruits and veggies only to have them spoil before you can enjoy them. Start making them last longer!
Fruits and veggies can last in the fridge from two days to more than a month, depending on the specific fruit or veggie, of course. Certain factors play a role in their freshness — such as how ripe the produce was when you purchased it, the temperature of your fridge and which types of produce should or shouldn’t be stored together. Here’s a quick guide to help prevent your fruits and veggies from rotting and maintain their freshness longer.
Autumn and winter produce
Winter fruits and veggies can last all season long if you store them properly. Apples, pumpkin, squash and garlic should all be kept dry and cool. The area should be well-ventilated and dark, such as a basement. Prevent placing any fruits or vegetables in a spot where they’ll be in direct contact with the sun. The ideal temperature for winter produce is 32 degrees F. Winter squash will last the longest at up to six months, whereas cabbage, cauliflower and broccoli can only last one month, assuming it’s properly stored.
Typically, summer fruits and vegetables do not last as long as their winter counterparts. Berries, watermelon, zucchini and peppers last up to one week in the refrigerator. Summer produce should all be stored in separate plastic bags in the refrigerator for maximum freshness and quality. Lettuce and chard should be kept dry and in a separate crisper drawer than all other fruits and veggies. Corn, cucumbers and green beans have the shortest lifespan of just four days, so plan a meal right away to use up these foods.Report ad
Extra tips on keeping produce fresh
- Certain foods should be kept away from each other to prevent premature spoiling. Bananas, mangoes, avocadoes and plums should be stored separately from broccoli, carrots and leafy greens.
- Citrus fruits last up to one week when stored properly. Ideally, store them in a cool, dark place (such as the fridge) away from sunlight.
- Keep all veggies as dry as possible in the crisper drawer.
- Do not wash berries until you eat them to prevent extra moisture.
- Carefully select your produce before buying it. Do not buy anything that is bruised or cut, as it will spoil faster and cause your other produce to spoil quicker as well.
- Herbs and asparagus should be stored in a glass of water and covered with a plastic bag.
- Root vegetables — like carrots or beets — can be frozen to last all winter long.
- Shop at the farmers market to get the freshest, best-quality harvest.
- Plan meals ahead of time and only buy what you need. Shop regularly to ensure your fruits and vegetables won’t go to waste.
revive wilted greens
If your lettuce becomes wilted despite your best efforts to keep it fresh, it can be salvaged as long as it’s not moldy. The reason lettuce (and other greens) become wilted is simply because they lose their water. To perk them back up, submerge in cold water for 30 minutes. This allows them to regain their crispness and provide you with a fresh, delicious salad in under an hour.