In this post, I have decided to answer some of the most frequently asked questions about fruits and vegetables that I receive. These inquiries come from all areas, such as readers of the blog, people from Instagram, friends, and even my siblings, but there is a common thread with what people seem to want to know about. So, hopefully these answers are helpful for you too!
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If my bananas are getting old (browning quickly), should I put them in the fridge to pause ripening?
No. If you put whole bananas in the fridge, you not only change the exterior skin to brown, but you are altering the internal texture of the banana. If you cannot eat the bananas you bought fast enough, cut them up and put them into an airtight container/bag, freeze them and use them in a smoothie or to make a dessert later on.
If my vegetables are starting to wilt, are they still good to eat?
Yes. An easy solution is to include them into soups or smoothies. That is a great way to prevent food waste and to still take in some good nutrients. The only thing you should check for (regardless of whether the vegetables are wilted or not) is if there is any sort of pathogen growth present. A quick visual inspection should be able to tell you this. (You can read more HERE on how to prevent pathogen growth once you bring produce home.)
What is a good way to ensure you eat more fruits and vegetables?
Meal prep. If you have the fruits and vegetables cut or cooked on hand, you will be a lot more likely to go the fridge and prepare them than if you have to come home and prepare them individually for each meal.
How do you wash your produce?
I only use water to wash my produce. I do not use any soap. (You can read more on that HERE.) For root vegetables that I plan on eating without peeling the skin, I also use a vegetable brush. The Tawashi vegetable brush is my favorite out of all of the ones I tested. (You can read more on that HERE.)
If I cut my cantaloupe or watermelon open and it is not ripe yet, can I leave it on the counter to ripen?
No! Do not leave any cut fruit or vegetable on the counter. Once any piece of produce has been cut, it needs to go in the refrigerator to prevent pathogen growth and to help it keep longer. If you cut a melon and then leave it on the counter, it will only lead to rapid deterioration and pathogen growth. Regardless of whether or not it has ripened to your desired preference, it needs to go in the fridge. The preferred method would be to cut up the melon and store it in an air-tight container in the fridge.
What kind of knives do you use to cut produce?
I use Global knives. I received them as a wedding present, and they are the best knives I have ever used and still, to this day five years later, I have not felt the need to sharpen them. I use these knives to cut everything, not just produce. You can see more of my product recommendations, based on what I use in my own kitchen, HERE.
How do I order the fruits and vegetables that are shown throughout this website?
Contact the companies directly. All of the behind the scenes posts that show the harvesting and packing processes of the different commodities have direct links to the company websites, usually at the beginning and end of the posts.
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I have an unusal question and thought, who better to ask than the produce nerd? About 15 years ago I purchased, in Philadelphia and on a whim, tiny zucchini from some country in South America. I cannot recall which one, perhaps Colombia. They were very dark green in color, tubular and about 5″ in length. Inside they were a light golden color. They were, without a doubt, the most delicious zucchini I have ever eaten, having a slightly nutty flavor. Unfortunately, I threw the package away. Can you help?
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