Helpful Tips For Keeping Fruit and Vegetables Fresh and Safe To Eat

Ø  Use cutting boards that are clean and have not been used to cut or prepare raw meat, raw poultry or raw fish when cutting fresh fruits and vegetables.

Ø  Always rinse fresh fruit and vegetables under cold running water only before eating or using in cooking.

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Ø  Do not soak fruit and vegetables in water as the water soluble vitamins may be lost.

Ø  Never use soapy water or detergents of any kind as they may leave a residue on the foods.

Ø  Use a small scrubbing brush or nail brush kept specifically for cleaning your fruits and vegetables to remove any surface dirt from thick or rough skinned vegetables such as potatoes.

Ø  Date canned foods at purchase and use within one to two years.

Ø  Remove damaged portions of fruits and vegetables before using.

Ø  Wilted vegetables lose a good deal of their goodness and are best used to make a stock rather than eating as normal.

Ø  If vegetables are too wilted or discoloured then discard them immediately.

Ø  If fruits become too soft but not showing signs of decay at all, then make jam

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or a fruit sauce with them.

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Ø  Over ripe fruits concentrate in flavours and sugars and make the perfect product for jam making but you must ensure that they are not beginning to rot at all.

Ø  Always store your fruits and vegetables separately from raw meat or fish to avoid possible contamination.

Ø  Leafy vegetables, cauliflower, broccoli should be kept refrigerated and used within 7 days of harvesting or purchasing fresh to retain their optimum vitamin levels.

Ø  Nuts and legumes should be stored in airtight containers and kept in a cool dark place to ensure that they are kept as fresh as possible and to prevent rancidity.

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