In a time where food has to last and visits out of the house are for essential needs only, we thought we would put a list together of great ways to store fruit and veg to get the best out of them for the longest period.
In a perforated bag in the fridge. For longer term storage, wrap each one in newspaper and arrange in a single layer, folded side down, in a wooden box or wicker basket, kept somewhere cool and dark. Check each one regularly to make sure they haven't gone rotten - one rotten apple will spoil the whole lot.
Bananas that require further ripening should be kept at room temperature, but away from heat or direct sun. Ripe bananas can be refrigerated, which arrests the ripening process, for a few days - allow them to reach room temperature before eating.
Loose leaved cabbages will keep in a cool, dark place for several days. Tight leaved varieties will last even longer.
Very young carrots just need to be scrubbed clean and topped and tailed. Older carrots may need to be be peeled (but try not to take too much off, as most of the nutrients are stored just beneath the skin) as well as topped and tailed.
In a perforated bag in the vegetable drawer of the fridge for around 2 weeks. Leave the stalks attached to the base until you're ready to use them.
Keep in the fridge for up to a week.
Up to a week in the fridge.
Stored loosely wrapped in plastic (to keep them from drying out and to contain their smell) they will keep in the fridge for a week.
In the fridge (for a couple of weeks) or in a fruit bowl (for around one week). Once cut, wrap and keep in the fridge for up to four days.
Depending on their condition when purchased, dried onions will keep for several months. Store them in a cool, dry place (not the fridge as they will go soft). After opening the pack, wrap in the fridge and use within two or three days. Spring onions can be stored in the fridge for up to a week.
If you buy underripe pears, keep them in a fairly cool place until they are ready to eat. They can then be stored in the fridge, but should be eaten as soon as possible.
Peppers are best kept chilled and out of the light.
In a cool, dark, dry place (not the fridge) away from onions or any strongly flavoured foods.
Store in the fridge and use within a couple of days.
Chilling tomatoes mutes their flavour so, unless they are very ripe, they should be stored at room temperature. If you won't be eating ripe tomatoes for a couple of days, put them in the fridge in a perforated bag, but take them out of the fridge for about 30 minutes before eating, so that they can warm up. If you don't use a tin of tomatoes all in one go, transfer the remainder to a non-metal, airtight container and store in the fridge - it will last for around two days.
If you can fit it in, keep watermelon in the fridge - it should last for up to a week. Otherwise, keep it in the coolest place that you can find. Cut watermelon should always be stored in the fridge, wrapped in clingfilm. Eat within 2-3 days.
Stay safe everyone.