"An apple a day keeps the doctor away." Fruit is healthy; we've probably all known that since we were children. Most households have a small selection of fruit for daily consumption. To prevent fruit from spoiling at home and to avoid food waste, we've put together some important tips for storing apples, bananas, strawberries, and lemons.
Storing apples correctly: Here's what you need to know.
Apples are available year-round in supermarkets – even from Germany. This is despite the fact that the harvest season in Germany – depending on the variety – is “only” between August and October. The reason: apples store very well. And you can also extend their shelf life at home with a few simple tricks.
For consumption within a few weeks:
- Store separately from other fruits and vegetables: Apples release the ripening gas ethylene, which in turn causes most other fruits and vegetables in the immediate vicinity to ripen further. Therefore, apples are not suitable for mixed fruit bowls.
- Store in a cool, dark place: The best place for apples is a cool, dark room such as a cellar. Alternatively, a cool pantry is also suitable.
- Use the vegetable compartment in the refrigerator: If you plan to eat apples in the first few days, they will also do well in the refrigerator - however, it shouldn't get too cold.
- Apples must be dry: It's best to wash your apples just before eating them!
Want to preserve your apples for a few months? The same applies here: Store the dried apples in a cool, dark place like a cellar or attic. Also, keep the following in mind:
- Store only whole apples: Apples intended for longer storage should not have any rotten spots, pressure marks, or wormholes.
- Apples should not touch each other: This prevents pressure marks that can then rot. So don't stack them either!
You can also freeze apples. The texture and taste will change slightly, but the apples are still wonderful for baking or making applesauce. Freezing works best in pieces. To thaw, first put the apples in the refrigerator and then let them thaw at room temperature. According to the German Federal Ministry of Food and Agriculture (BMEL), apples can be kept for up to 5 months (even 6-12 months when frozen). And if there are any dents in an apple, use them to make juice or apple crumble.
Storing bananas: How to keep them good for longer
Bananas in Germany are always imported from far away. That's why it's especially important to value purchased bananas by storing them properly and thus avoiding having to throw them away. Bananas are often harvested while still green because they continue to ripen during transport (and also in the supermarket and at home).
When storing bananas, the following should be considered:
- Store in a bright, warm place: Bananas grow in warm climates – no wonder they don't like the cold.
- Avoid direct sunlight: Although bananas like it warm, you should avoid direct sunlight because it makes them ripen faster.
- Hang them up instead of laying them down: Bananas like to be stored in their growing position, which prevents pressure marks.
- If packaged, remove plastic: This allows moisture to escape.
- Store separately from other fruits and vegetables: Bananas also release the ripening gas ethylene, which causes other fruits and vegetables to ripen faster. However, if your banana is still too green, you can use the ethylene to your advantage: For example, place the bananas next to apples.
- If you want to slow down the ripening process: Wrap the stem with foil. This prevents the ethylene gas from reaching the rest of the banana.
You can also freeze peeled and portioned bananas. Thawed bananas are then particularly good for cakes or desserts like banana ice cream. If a banana happens to be too brown for your liking, try using it in banana bread or a smoothie. According to the German Federal Ministry of Food and Agriculture (BMEL), bananas can be kept for up to one week – even two weeks if hung up. We recommend "look, smell, taste": Trust your senses to determine whether bananas are still edible.
How to store strawberries correctly: This is how they stay fresh longer
Who doesn't look forward to the first local strawberries in spring? The red berries are healthy and delicious! It's best to pick them yourself from the field – then they're especially fresh. Either way, strawberries taste best in the first few hours or days after harvesting.
The following tips will help you achieve maximum freshness:
- Store in a cool, dark place: Although strawberries ripen in the field under the warm sun, they prefer to be stored in a cool, dark place after harvesting - for example in the vegetable/fruit compartment of the refrigerator.
- Remove from packaging: Once unpacked, no condensation forms, and therefore no mold can form.
- Give them enough space: It's best to spread the strawberries out on a plate so that they don't overlap and therefore don't get bruised.
- Wash only shortly before eating: This way the protective film remains on the berries and they stay fresh longer.
- Store separately from other fruits and vegetables: Bananas also release the ripening gas ethylene, which causes other fruits and vegetables to ripen faster. However, if your banana is still too green, you can use the ethylene to your advantage: For example, place the bananas next to apples.
- Eat them within 2 days: if there are any left by then ;)
You can also freeze strawberries. However, they become very mushy afterward and are only suitable for pureed ice cream or smoothies. Note: Unfortunately, you must discard any strawberries with small, dark, or soft spots immediately, as they may contain harmful microorganisms.
Storing lemons: How to store lemons correctly
Sour makes you happy! A squeeze of lemon is always good – whether in water, tea, salad dressing, or anything else... Unfortunately, lemons aren't native to Germany. To avoid long transport routes, choose lemons from Europe, e.g., Italy – ideally organically grown.
To store lemons properly, follow these tips:
- It's best not to store them in the refrigerator: citrus fruits are sensitive to cold. Lemons tolerate room temperature or a not-too-cold compartment in the refrigerator (at least 10 degrees Celsius) best.
- Avoid pressure marks: Buy only as many lemons as you need and make sure there is a certain distance between them.
- Cut off pieces: If you only need a little lemon juice, don't cut the lemon in half right away, but only cut off a piece at one end to reduce large open surfaces.
- Avoid using aluminum foil with cut lemons: Apart from the fact that you can generally avoid using aluminum foil in the household, it is particularly dangerous with cut lemons, as the citric acid absorbs the aluminum more readily.
- Store the lemon half with the cut side facing upwards: for example, in the egg holder of the refrigerator. The cut surface will dry out relatively quickly, but at the same time protects the rest of the fruit from drying out.
Shelf life uncut: 6-7 days at room temperature, 3-4 weeks in an airtight refrigerator.
As you can see, with a few tricks it's easy to maintain and extend the shelf life and freshness of your purchased fruit. Additionally, it's advisable to only buy as much as you will consume in the next few days. The following graphic shows you the best way to fill your refrigerator:
