In the event you’ve made a trip to the store or received a grocery delivery, chances are high that you might have stocked up in hopes that you won’t need to make a trip soon.
The last thing we want to do is risk exposing ourselves to COVID-19 more than we need to.
There are so many items we can buy in bulk, but fresh fruits and vegetables just don’t keep very long. And how disappointing is it to know that food might go to waste at a time like this?
Travel and Leisure checked in with chefs who work at major cruise lines, where they’ve become experts in properly storing fruits and veggies in a way that said produce won’t go bad.
Here are some of their recommendations.
The best way to store fresh fruit is to keep it in its original packaging, or in plastic bags with tiny vent holes, then place it in the crisper section of your fridge, chef Robert Kellerhals suggested. It will allow the release of moisture to keep fruit like berries and grapes fresher.
For other fruits, like melons, avocados, peaches and mangoes, allow them to ripen on the counter and then store them in the refrigerator.