How to store fruits and vegetables in summer
Fruits and vegetables are essential food for our food, are a primary source of vitamins and minerals, contain protein and fiber, vital nutrients and essential for our body, are our allies in the treatment and prevention of many diseases.
But, in summer to keep fruits and vegetables along is not that simple, but with simple precautions we can cure this problem.
Below we give you some tips in order to keep in the hottest season of the year.
Strawberries and raspberries
Strawberries, raspberries and berries are likely to rot and become moldy quickly, even in the refrigerator, especially if they were bought at the supermarket. In order to improve their conservation you can use heat therapy that consists of dip strawberries or berries for 30 seconds in hot water at a temperature of 50° c. Then place the fruit on a cloth and allow to dry before storing it in the refrigerator. If you have available in abundance, freeze them or prepare some jams. Strawberries, once sliced, store better if sprinkled with lemon juice.
Potatoes, garlic and onions
In summer, due to the heat, potatoes, garlic and onions are likely to sprout faster. To save it to better store them in the basement or storeroom cooler space, inside paper bags or wooden boxes. Repair them as much as possible from light and heat. What if they sprout, planted in the garden or in pots, simply interrandoli, the garlic, potatoes divided into pieces depending on the position of the buds and the base or the midsection sprouted onions.
Watermelon can be stored, when it is full, in a cool place such as the basement, or at the least cold of the refrigerator, if the size of the fruit. How to best preserve the slices of watermelon? When watermelon is already opened, to prevent rot, you can use a simple trick that is to deprive it of the peel and slice it into small cubes. The cubes will be placed on a colander to be inserted inside the bowl and place in refrigerator. Thanks to circular air can colander (unlike what happens using cling film) and the watermelon it will ruin less quickly.
The best preserved tomatoes at room temperature rather than in a refrigerator. The temperatures and humidity the refrigerator may take them to rot more quickly. So keep them in place of the House more dry and protected from the Sun, within a container that allows the passage of air, such as a basket, avoiding plastic bowls. With more mature tomatoes prepared sauces to keep.
If you have the opportunity to pick lettuce from the garden or any kind of salad, take only the necessary part to daily consumption. Wash the leaves in a bowl of cold water, but do not let them soak. Drain and dry them with a cloth and using a salad spinner. Refrigerate only dry leaves. Usually the centrifuges have a perforated container placed inside a bowl. Use all to preserve the salad in the refrigerator.
To prevent the bananas ripen too quickly, do not keep them in the same basket where stored apples, that, releasing ethylene gas, accelerates ripening. Bananas can be stored in the refrigerator. If they are already mature and you are not going to eat them right away, cut into slices and surgelatele. Will be great to prepare milkshakes and ice cream.
Zucchini and eggplant
Wash the zucchini and eggplants until you use them if you are going to store them in the refrigerator. Can otherwise be kept in the cellar or in paper bags. An alternative way to keep the zucchini is their drying in the Sun, after they have been cut into thin slices. Both the zucchini that eggplants can be stored in oil and vinegar.
The best way to slow down the ripening of cherries is their storage in the refrigerator. It is preferable to use a simple glass container or a regular plate rather than a plastic bowl. Another tip is to wash them just before eating, so that the water does not lead to the formation of rottenness.
Peaches and apricots
If you have not yet ripe apricots or peaches, not keep them in the refrigerator. Their maturation would not take place properly and you’ll end up with little fruit desserts and savory dishes. Preserved peaches and apricots at room temperature until ripe, then refrigerate, but should be eaten within a few days.
If you have a ripe melon, but you’re not going to drink it right away, you can store it in the refrigerator, where it can be preserved for about a week. To enjoy it at its best, before slicing, let stand at room temperature for half an hour. If you have already opened, its melon slices will remain for two days in the refrigerator after being placed in a container, preferably glass.
Mara – Agency Mazzucco