Fruits and vegetables are abundant at the moment. The grocery store shelves are a temptation to the taste buds and a stroll through the Farmer’s Market can make my head spin. There are so many flavors and colors to pick from. It is easy to overindulge and then up funding a very expensive compost heap.
Did you know that pairing fruits and vegetables together in the refrigerator will cause your produce to expedite their trip to the compost? The two bins in the bottom of our refrigerator are labeled “fruits” and “vegetables” for a reason. When the vast majority of families lived on a farm or at least had a functional garden it was common knowledge that fruits and vegetable should not be stored together. We have lost that knowledge along the way as we make room in our heads for cell phones, apps and searches. Here is a refresher course.
Ethylene is a naturally occurring gas in produce. However, it is also the gas that distributors use to make non-ripe fruits ripe. This additional exposure of ethylene to fruit (a normal producer of ethylene) is toxic to your vegetables. Ripe fruits “exhale” ethylene, whereas, vegetables “inhale” ethylene. Keep them separated!
Tomatoes are a fruit and are high “exhalers” of ethylene naturally. Cantaloupes, tomatoes, bananas, pears, etc. should be separate from lettuce, carrots, cucumbers, broccoli, etc. The cooler temperature of your refrigerator will help minimize ethylene’s effects and separation is key, but don’t expect these tips to keep your produce fresh for ages. Eat that produce quickly. Buy less than you think you will use. Or, get a couple of composts going.
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