We’ve all been there: You shopped for ingredients, separated them, and then carefully stashed them away—only to find mushy apples or spotty onions the next day. What gives?
Chances are, you’re storing your produce wrong. For instance, throwing your tomatoes in the fridge will make them mealy, while keeping avocados in your pantry will make them ripen too fast. You’re spoiling these foods by putting them in the refrigerator, as well.
If that seems like too many rules to keep track of, we understand. Luckily, there’s an easy (but genius!) way to always know which type of produce goes where—no complicated flow charts required.
From California to New York, you can rest assured every grocery store’s produce section is arranged in the exact same way. There will always be a wall of cold storage along the sides, while room temperature items are displayed in the middle of the store. (By the way, here’s why grocery stores mist their produce.)
You probably already know where we’re going with this, but here’s how it works: If you got the fruit or veggie from the refrigerated walls of the store—like leafy greens or carrots—it should stay in your fridge. Meanwhile, produce items from the middle of the store (such as citrus fruits, apples, and tomatoes) can stay at room temperature.
Easy-peasy. But to guarantee you get the freshest produce from the very start, this is exactly when you should be buying your favorite fruits and vegetables.
[Source: Women’s Health]