Question: I have been reading your articles every week and have found them to be very helpful.  I must confess that my diet could use some improvement. I started buying more fruits and vegetables and am really trying to eat them every day.  Could you please tell me what I should  with them after I get them home.  Should I wash everything? Should it all go in the frig or can it stay on the counter? Thanks in advance.

CS

Dear CS,

Glad to hear you are making improvements in the way you eat.  You can never go wrong eating more fruits and vegetables.  

When it comes to storing your produce, not all fruits and vegetables should be treated the same.  Some require refrigeration to prevent further ripening, while others should be keep at room temperature to encourage  ripening.  In general, it is not recommended to wash anything before storing it.  The following information is taking directly from the web-site www.fruitsandvegetablesmatter.gov.  This site has a wealth of information and I encourage everyone to explore all that it has to offer.

Apples Refrigerate to prevent further ripening. Apples can keep for up to six weeks. Check apples often, and remove any apples that begin to decay, or the others will do the same.

Bananas Keep at room temperature to further ripen. Once ripe, store in refrigerator for up to 3 to 5 days. Although the peel will turn dark brown, the fruit is good.

Bell Peppers Store unwashed bell peppers in a plastic bag in the refrigerator. Peppers should stay fresh for about a week.

Broccoli Store broccoli unwashed in an open plastic bag and place in refrigerator crisper. Use within a day or two after purchasing.

Carrots Refrigerate carrots in the crisper section. Carrots should last several weeks.

Corn Cook corn shortly after purchase for the best taste. If not, store in the refrigerator. Keep it in its husk until you are ready to cook it. For best flavor, eat within a couple of days.

Garlic Store garlic bulb in a cool, dark place with low humidity out of the refrigerator. Garlic should last for several weeks.

Lemons Store at room temperature or in a plastic bag in the refrigerator. Lemons should keep for about two weeks at room temperature or six weeks in the refrigerator. Cut lemons should be refrigerated and used as quickly as possible.

Lettuce Keep unwashed lettuce in plastic bags in the crisper section of the refrigerator. Salad greens should be stored separately from fruits. Lettuce can last up to two weeks.

Onions Store in a cool, dry, open space away from bright light. Because onions absorb moisture, do not store onions below the sink. Do not place onions near potatoes because potatoes give off moisture. Depending on the season, onions may last two to four weeks.

Oranges Keep oranges at room temperature or in the crisper drawer of the refrigerator. Oranges will generally keep for up to two weeks.

Potatoes Store in a cool, dry place. Sunlight can cause the skin of brown potatoes to turn green.

Remove any green spots before using. Potatoes will keep for three to five weeks.

Spinach Pack unwashed spinach lightly in a cellophane or plastic bag, and store in the refrigerator crisper. Spinach should be eaten within three to four days.

Squash Place summer squash in plastic bags and store in the refrigerator. Squash should keep for about a week. Winter squash has a longer shelf life and may be stored in a cool, dry place for up to three months.

Tomatoes Store at room temperature away from sunlight until fully ripened. Ripe tomatoes may be stored in the refrigerator and used within a week.

General Storing Tip: For fruits and vegetables that require refrigeration, store the fruits and vegetables in separate crisper sections to prevent exposure to ethylene gas, which is produced by some fruits, and decreases the storage life of certain vegetables.

If you have a nutrition question you’d like answered in this column send it to oconeenutrition@yahoo.com subject title:  Question for Breeze

Lisa Eisele, RD, CSO, LD is a Registered and Licensed Dietitian. She also holds a Board Certification as a Specialist in Oncology Nutrition. Lisa and her partner Stacy Paine, RD, LD own Oconee Nutrition Consultants, LLC located at Cowles Clinic.  (706) 473-5801