View Full Version : Fruits & veggies - in/out of fridge
10-24-2005, 05:24 PM
Wow, I have to say i was totally amazed with the pics for the raw kitchens. They were TOTALLY motivating pictures... now i reallywant to get my kitchen RAW friendly.
I have a question to those of you who have a lot of fruits & veggies at home.
Which fruits and veggies can or need to stay out of the fridge? i seem to just put everything in the fridge but then it becomes scrambled and i forget what i have. The only thing i leave out is bananas. I also leave canteloupe on the counter until it is ripe and squash. I am sure I would enjoy fruit more if i knew how to take care of it more!! :) I saw in some pics that the tomatoes were out of the fridge... is that where they should go?
Tomorrow i am definitely going to purchase little baskets to organize my fridge.
thanks for any input
10-24-2005, 05:43 PM
I was thinking the same thing. I put my fruit and vegs into brown paper bags and place them in the fridge but then I forget what's in them, by the time I get around to them especially the ones left at the backof the fridge, they have gone off and I have to throw them out, very wasteful not to mention expensive. I too love the raw food kitchen pics and was thinking the same as you about re-organising my fridge the same way as the pic, I'm going out today to buy some basket....but also would like to know what should go in and what should be left out of the fridge.
Anyone out there who can help us...........thank you in advance!
We leave citrus fruits, bananas, mangos, papayas, avocados, tomatoes, yams, onions, garlic, pineapples, pears, and melons right out on the counter until ripe. Some of those get refrigerated if they've gotten ripe and aren't yet needed or if we just want to enjoy them cold (melons, for example), but others never go in the fridge ever (tomatoes, bananas). Other fruits (like apples, berries) and nuts go in the fridge. Here's our basic rule: if it's refrigerated at the store, it's refrigerated at our house. Otherwise, we figure, if they leave it out at the market, it should be okay on our counter too. Of course there are a few exceptions, like berries, which we never buy refrigerated but do store in the fridge to preserve their freshness. Also, if we cut into a melon or other large fruit, we do keep the unused portion cold until we want to eat it.
It is quite wonderful to come home to a kitchen full of fruit, all right in front of your eyes and begging to be eaten. :D
10-24-2005, 06:41 PM
I agree w/ Kris. Most of my fruit is left out except berries and figs. Apples also stay out. Greens, definitely in; herbs can stay out if their lil stems are kept in water. Tomatoes out. Cukes out. Shelled nuts in.
10-24-2005, 06:51 PM
I'm happy someone asked this question 'cause I've been wondering the same thing! We went out and bought a whole bunch of stuff last week, and about 1/4 of it went bad within a week. :( I usually put the hardier things on the counter, things with thick skins like citrus, melons, bananas, yams, etc. but I also put apples on the counter. Of course once anything is cut I wrap it and put it in the fridge.
What about other things like garlic, chille peppers, and ginger?
Also, what's the best way to keep herbs fresh? Our basil went bad in less than a week even though it was in the fridge.
Kris, why is it that you never ever put tomatoes in the fridge? I'm curious because that's where we've always put them.
I'd love to hear any advice on keeping all kinds of friuts and veggies fresh!
I don't put tomatoes in the fridge because most of the ones I buy from the market, especially if it's not the middle of summer, aren't quite ripe. They're always picked a bit underripe so they will survive shipping (and to increase yield, most likely). If you put them in the fridge, they will not continue to ripen, but they will get softer and sweeter if left out on the counter. Hope that helps. :)
10-24-2005, 07:03 PM
We do what the grocery store does, if it is out at the grocery store, we leave it out at home, if it is in the cooler "water mister" section, then we place in the fridge at home, but in the winter, (as we don't heat our house) we don't even use our fridge.
10-25-2005, 06:40 AM
thanks for all the responses! i didn't realize that tomatoes wereto be kept out.
since we moved, i found that my kitchen was plain and empty since it is bigger. so i think i will hang some baskets of some sort to put the tomatoes and try and figure out a banana thing to hang them up. now i willhave room for the nuts in the fridge! :)
10-25-2005, 08:53 AM
Thanks everyone. I bought a few glass bowls and will put my fruit and veges away in the fridge where I will see them clearly, I noticed a few fruit flies hanging about my kitchen, those little critters are sooo annoying.
10-25-2005, 09:09 AM
One thing to remember when keeping food out of the fridge is the release of ethylene gas which promotes -- hastens -- ripening. I think it's referred to as the "death gas." :).
Anyway, fruit like apples release a high level of this so it's best to keep them away from other fruit, unless you want to quicken the ripening.
For example, when I want my avocados to ripen quickly, I;ll put them in a paper bag with an apple or two.
Same for bananas; they will ripen faster if they are near a high-ethylene food as well as ripen foods around it, since it is pretty high in ethylene as well.
Here is a chart I use when I can't remember where certain foods fall in regards to their gas release and content; it helps me when arranging my food for best keeping:
N=None H=High L=Low M=Medium VH=Very High VL=Very Low
To read the chart, first listed is the food, "Perishable Commodities"; then the temp; then its gas sensitivity ("N" for none, "H" for high, etc.) in that order.
Perishable Commodities / Temperature C/F Production / Ethylene Sensitivity /
Fruits & Vegetables
Apple (non-chilled) - 1.1 / 30 - VH - H
Apple (chilled) - 4.4 / 40 VH H
Apricot -0.5 / 31 H H
Artichoke 0 / 32 VL L
Asian Pear 1.1 / 34 H H
Asparagus 2.2 / 36 VL M (Toughness)
Avocado (California) 3.3 / 38 H H
Avocado (Tropical) 10.0 / 50 H H
Banana 14.4 / 58 M H
Beans (Lima) 0 / 32 L M
Beans (Snap/Green) 7.2 / 45 L M
Belgian Endive 2.2 / 36 VL M
Berries (Blackberry) -0.5 / 31 L L (Mold)
Berries (Blueberry) -0.5 / 31 L L (Mold)
Berries (Cranberry) 2.2 / 36 L L (Mold)
Berries (Currants) -0.5 / 31 L L (Mold)
Berries (Dewberry) -0.5 / 31 L L (Mold)
Berries (Elderberry) -0.5 / 31 L L (Mold)
Berries (Gooseberry) -0.5 / 31 L L (Mold)
Berries (Loganberry) -0.5 / 31 L L (Mold)
Berries (Raspberry) -0.5 / 31 L L (Mold)
Berries (Strawberry) -0.5 / 31 L L (Mold)
Breadfruit 13.3 / 56 M M
Broccoli 0 / 32 VL H (Yellowing)
Brussel Sprouts 0 / 32 VL H
Cabbage 0 / 32 VL H
Cantalope 4.4 / 40 H M
Cape Gooseberry 12.2 / 54 L L
Carrots (Topped) 0 / 32 VL L (Bitterness)
Casaba Melon 10.0 / 50 L L
Cauliflower 0 / 32 VL H
Celery 0 / 32 VL M
Chard 0 / 32 VL H
Cherimoya 12.8 / 55 VH H
Cherry (Sour) -0.5 / 31 VL L (Softening)
Cherry (Sweet) -1.1 / 30 VL L (Softening)
Chicory 0 / 32 VL H
Chinese Gooseberry 0 / 32 L H
Collards 0 / 32 VL M
Crenshaw Melon 10.0 / 50 M H
Cucumbers 10.0 / 50 L H (Yellowing)
Eggplant 10.0 / 50 L L
Endive (Escarole) 0 / 32 VL M
Feijoa 5.0 / 41 M L
Figs 0 / 32 M L
Garlic 0 / 32 VL L (Odor)
Ginger 13.3 / 56 VL L
Grapefruit (AZ,CA,FL,TX) 13.3 / 56 VL M (Mold)
Grapes -1.1 / 30 VL L (Mold)
Greens (Leafy) 0 / 32 VL H (Russet Spotting)
Guava 10 / 50 L M
Honeydew 10 / 50 M H
Horseradish 0 / 32 VL L
Jack Fruit 13.3 / 56 M M
Kale 0 / 32 VL M
Kiwi Fruit 0 / 32 L H
Kohlrabi 0 / 32 VL L
Leeks 0 / 32 VL M
Lemons 12.2 / 54 VL M (Mold)
Lettuce (Butterhead) 0 / 32 L M (Russet Spotting)
Lettuce (Head/Iceberg) 0 / 32 VL H (Russet Spotting)
Lime 12.2 / 54 VL M (Mold Degreen)
Lychee 1.7 /35 M M
Mandarine 7.2 / 45 VL M
Mango 13.3 / 56 M H
Mangosteen 13.3 / 56 M H
Mineola 3.3 / 38 L L
Mushrooms 0 / 32 L M
Nectarine -0.5 / 31 H H
Okra 10.0 / 50 L M
Olive 7.2 / 45 L M
Onions (Dry) 0 / 32 VL L (Odor)
Onions (Green) 0 / 32 VL M
Orange (CA,AZ) 7.2 / 45 VL M
Orange (FL,TX) 2.2 / 36 VL M
Papaya 12.2 / 54 H H
Paprika 10.0 / 50 L L
Parsnip 0 / 32 VL L
Parsley 0 / 32 VL H
Passion Fruit 12.2 / 54 VH H
Peach -0.5 / 31 H H
Pear (Anjou,Bartlett/Bosc) 1.1 / 30 H H
Pear (Prickley) 5.0 / 41 N L
Peas 0 / 32 VL M
Pepper (Bell) 10.0 / 50 L L
Pepper (Chile) 10.0 / 50 L L
Persian Melon 10.0 / 50 M H
Persimmon (Fuyu) 10.0 / 50 L H
Persimmon (Hachiya) 0.5 / 41 L H
Pineapple 10.0 / 50 L L
Pineapple (Guava) 5.0 / 41 M L
Plantain 14.4 / 58 L H
Plum/Prune -0.5 / 31 M H
Pomegranate 5.0 / 41 L L
Potato (Processing) 10.0 / 50 VL M (Sprouting)
Potato (Seed) 4.4 / 40 VL M
Potato (Table) 7.2 / 45 VL M
Pumpkin 12.2 / 54 L L
Quince -0.5 / 31 L H
Radishes 0 / 32 VL L
Red Beet 2.8 / 37 VL L
Rambutan 12.2 / 54 H H
Rhubard 0 / 32 VL L
Rutabaga 0 / 32 VL L
Sapota 12.2 / 54 VH H
Spinach 0 / 32 VL H
Squash (Hard Skin) 12.2 / 54 L L
Squash (Soft Skin) 10.0 / 50 L M
Squash (Summer) 7.2 / 45 L M
Squash (Zucchini) 7.2 / 45 N N
Star Fruit 8.9 / 48 L L
Swede (Rhutabaga) 0 / 32 VL L
Sweet Corn 0 / 32 VL L
Sweet Potato 13.3 / 56 VL L
Tamarillo 0 / 32 L M
Tangerine 7.2 / 45 VL M
Taro Root 7.2 / 45 N N
Tomato (Mature/Green) 13.3 / 56 VL H
Tomato (Brkr/Lt Pink) 10.0 / 50 M H
Tree-Tomato 3.9 / 39 H M
Turnip (Roots) 0 / 32 VL L
Turnip (Greens) 0 / 32 VL H
Watercress 0 / 32 VL H
Watermelon 10,0 / 50 L H
Yam 13.3 / 56 VL L
Cut Flowers (Carnations) 0 / 32 VL H (Sleepiness)
Cut Flowers (Chrysanthemums) 0 / 32 VL H
Cut Flowers (Gladioli) 2.2 / 36 VL H
Cut Flowers (Roses) 0 / 32 VL H (Open Sooner)
Potted Plants -2.8-18.3 / 27-65 VL H
Nursery Stock -1.1-4.4 / 30-40 VL H (Slower Start)
Christmas Trees 0 / 32 N N
Flowers Bulbs (Bulbs/ 7.2-15 / 45-59 VL H
10-25-2005, 09:38 AM
the info on refrig fruits and veggies helped. the weather in my area has recently turned cold (typical fall weather) and I am wanting warm foods. I am loking for new ideas. I am still new to raw foods and this way of living. I didn't like the mashed potatoes, and pine nuts don't taste like sheese to me. Right now I am eating a large salad for lunch, fruit and green juice for breakfast. I skip dinner since I haven't found anything satisfying. I am open to any and all suggestions. :)
10-25-2005, 09:46 AM
WOW who would have thought...definitely not me...its sounds all sooo technical, I had absolutely no idea that some fruit and veges release ethylene gas, now it makes sense, I stored some of my apples with whatever fruit I had and they would ripen way too quick and then I had the problem of fruit flies.....thank you soo much Temackh, I've printed out your post and will keep it as a reference when storing my fruit and veges.
10-25-2005, 10:36 AM
You're welcome, Joanne :) It's a good chart. I was most surprised about melons! Before I had this chart, I only knew about some of the fruits being high in ethylene.
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