We store food in the fridge to slow down the chemical reactions that correspond to our food getting bad. In order for chemical reactions to happen, molecules need to bump into one another with enough energy to have something interesting happen. When things are cold, the molecules aren’t moving around all that much. I explained in a previous post how to organize your vegetables in your fridge.. but bread in a completely different story.
It’s been over a week since I have gone food shopping, which means I have not been able to have my daily avocado. There is just something about that creamy texture that adds so much to your meal. Whether its to your sandwich, salad, omelette or even butternut squash soup it makes that much of a difference. In lieu of my deprivation, I decided to buy two bags of Avocados.. so eight avocados in total. All eight were bright green and hard as a rock. I stored four of them in the fridge and the other four outside on my counter eagerly checking them everyday hoping they would ripen already. Boom! Three days later… they ALL became soft. What does one do with four ready-to-eat avocados? I can’t eat all four in one sitting! So my research began… How to keep avocados from ripening? or better yet what do you do once they are ripe?
After investigating this matter I learned quite a lot about avocados.
You buy an unripe avocado:
- To slow down the ripening process: Keep in a cool place
- To speed up the ripening process: Keep it near bananas or apples
Your avocado is already ripe and ready to eat
- To save it for the next day: store the avocado in the fridge
You have avocado left over:
- Squeeze lemon or lime juice and wrap it with saran wrap
Who knew such a luscious fruit (yes, avocado is a fruit) can be so complicated to handle.
The majority of products you buy at the supermarket have labels that say “keep refrigerated”… but when it comes to produce and vegetables its up to you. Some people organize their fridge by food categories, expiration dates or simply by placing products to have everything fit. Almost every refrigerator has a number of drawers and shelfs. These amenities are not just for organization they actually have a purpose.
Beets, bell peppers, broccoli, carrots, celery, ginger, greens, lettuce – Refrigerate in a plastic bag in the crisper
Berries, grapes, mushrooms, strawberries – Refrigerate in packaging on shelf above crisper
Cucumbers, squash, zucchini- Refrigerate in the crisper (no need to keep in plastic bag)
Apples, kiwis, ripe stone fruit- Refrigerate, take out a few hours before to get the best flavor
Avocados, bananas, tomatoes, pears, unripe stone fruit (nectarines, peaches, plums) – Store outside of fridge, on the counter.