Tips for Storing Fruit and Vegetables
Leave currants on the stem and berries – strawberries, raspberries and loganberries, for example – unhulled. Store the fruit in a colander in the fridge, then remove the hulls or stems just before serving.
Too many apples?
Wrap the fruits individually in paper or foil, pack into boxes and keep them in a cool, dark, well-ventilated place. Kept like this they should last for several months. Don’t store bruised fruit or it will rot and contaminate the rest.
Left with half a lemon?
Cover the cut surface with plastic wrap or waxed paper and it should last for several days in the fridge.
Keeping vegetables fresh
If possible, remove stones or pips before freezing; they could taint the fruit. Don’t freeze any fruit that’s not in perfect condition, except for slightly overripe fruit, which can be frozen if pureed first.
To stop frozen fruit going brown
Soft fruits such as apricots and cherries are prone to this problem, but it can often be prevented by sprinkling a little citric acid or lemon juice over raw fruit, or adding it when cooking.