Tips To Keep Your Summer Produce Fresh and Safe

Summer is here—and so is all that fresh, beautiful produce. Chances are, your fridge is filled with greens, veggies, berries, and melons. But nothing’s worse than reaching for raspberries…only to find mold.

Want your produce to last longer (and stay safer)? Try these simple tips:

• Treat herbs like flowers. Trim stems and place herbs, asparagus, and green onions in a glass of water. Cover loosely and refrigerate.

• Store smart. Not everything belongs in the fridge. Keep avocados, citrus, bananas, stone fruits, onions, tomatoes, and potatoes at room temp. (And don’t store onions and potatoes together—they spoil faster.)

• Add paper towels to greens. A few towels help absorb moisture and keep lettuce and spinach from getting slimy.

• Wrap banana stems. A little plastic wrap around the crown slows ripening. Too ripe? Peel and freeze for later.

• Use foil for celery. Wrap it tightly—it’ll stay crisp for weeks.

• Wait to wash. I know—it’s tempting. But moisture speeds spoilage. Wash just before using.

• Give berries a quick soak. A 3:1 water-to-vinegar bath helps prevent mold. Rinse, dry well, and refrigerate. (No vinegar taste, promise.)

• Check your fridge temp. Aim for 40°F or slightly below.

Now, go enjoy that fresh produce!