Tired of Throwing Out Produce? Tips for Long-Lasting Fresh Fruit

A recent survey of 2,000 Americans found that the average person tosses about $10 of fruit per week, or $520 of fruit each year. That’s a lot of produce and money wasted!

If you’ve ever experienced frustration over produce going bad quickly, we’re here to help. Here are five simple fruit hacks for keeping things fresh as long as possible!

Don’t wash everything at once. Do you rinse your entire carton of blueberries as soon as you get home from the store? Excess moisture encourages growth of mold, meaning your fruit will rot a lot faster if washed too early. Wait to wash your berries until you’re about to eat them, and they’ll remain fresh much longer!

Keep citrus in a cool, dark place. Citrus fruits, such as oranges, lemons, and limes, dry out as they go bad. Keeping them in a cool environment slows that drying process. One of the easiest places to keep them is in the crisper drawer of your refrigerator, but let the fruit sit on the counter to warm up right before enjoying. Their flavors are stronger and more delicious at room temperature!

Chill apples and use lemon juice to avoid browning. Apples will stay fresh and crispy for up to two months in the fridge, as opposed to only two weeks on the countertop. If you love sliced apples but hate browning apples, you can use a lemon juice and water mixture to keep your slices fresh for hours. Mix 1 tablespoon of juice per cup of water, soak the slices for 5 minutes, then rinse and enjoy!

Separate high ethylene producing fruits from others. Ethylene is a gas that fruit produces as it ripens, and different fruit varieties produce different amounts. If one fruit is exposed to excess gas by a nearby fruit, it will go bad quicker. Keep refrigerated fruits in separate drawers or shelves, and don’t let different varieties sit too close on the counter. Some of the highest ethylene producers to keep away from other fruits include apples, bananas, pears, and peaches.