Purchasing and Storage Tips
Purchasing and Storage Tips for Fruit and Vegetables
Planning your purchase
- For better flavour, good nutrition and best value, buy fruit and vegetables when they are plentiful and seasonally at their best – in Australia this means peaches in summer, apples in autumn, asparagus in spring and cabbage in winter.
- Seek information on preparing vegetables and fruits that are new to you. Our a-z produce guide is brimming with information and includes photographs and preparation tips.
- Plan ahead to provide a variety of vegetables to those for whom you cook. Our seasonal guide will help you to determine which products are currently in season.
- To add interest to your menu, make a habit of buying fruit, vegetables and herbs that you have not tried before.
- Be sure to consider the quantities you need. There is nothing more disappointing than not having enough or, having so much that you cannot use it while it is at its best.
- Store Potatoes, onions, garlic, and uncut pumpkin in a dark dry place. (Not in fridge or sunlight).
- Most vegetables including carrot, cut pumpkin, zucchini, eggplant, capsicums and broccoli are best stored in refrigerator or cool room.
- Store Apples, pears, bananas, lemons, and oranges loosely in a well-ventilated, cool area away from the sun.
- Buy fresh vegetables often and use them soon after purchase, avoid storing for more than 3 - 4 days.
- Store all berries in fridge or cool room.
- Store unripe avocadoes at room temperature, once ripe can be stored in refrigeration.
- Store tomatoes in box at room temperature with top loosely open to ripen and gain flavour, once ripe can be stored in cool room to hold longer.
Ethylene gas (C2H4) is a hormone that stimulates fruit ripening, it also has a harmful effect on vegetables, for example, yellowing of Broccoli and pitting of lettuce. You should not store ethylene producing products and ethylene-sensitive products together. Lettuce, carrot, broccoli, and some flowers deteriorate rapidly if stored with pear, apple, banana, avocado, peach, plum and other products that give off ethylene.