FOOD waste is bad for your wallet – as well as the planet.
With a few tricks you can extend the life of fruit and veg so it has less chance of going bad before use.
Try these tips on how to store fresh produce, to keep it better for longer.
VINEGAR RINSE: Strawberries, blueberries and raspberries can spoil disappointingly fast.
Give them a quick rinse with a mixture of one part vinegar and two parts water.
This helps disinfect and protect against mould.
Dry them thoroughly afterwards, as excess moisture will also ruin them.
Then store the berries in kitchen towel.
LEMON AID: If you need a squeeze of lemon for a recipe, try puncturing a couple of holes and squeezing the juice rather than slicing.
This will help stop the lemon drying out, so it can be used again after.
KITCHEN TOWEL: Storing cucumber with kitchen roll can help absorb the moisture that spoils them.
Remove any plastic wrapping, then pop them in tissue before keeping in an airtight plastic bag in the fridge.
This method also works well for loose green salad leaves, including spinach and kale, as well as carrots.
NO PLASTIC FOR SPUDS: Potatoes often come in plastic wrapping.
But this can also trap the moisture, which makes them expire quicker.
Instead, place them loose in a basket in a cool and dark area, such as a cupboard or drawer.
You should also keep them away from onions, which produce gas that causes them to ripen and sprout faster.
KEEP YOUR COOL: Many people store apples in fruit bowls on the side but they will last longer in the fridge.
The same goes for oranges, grapefruits and ripe pears.
But keep them near the front of your fridge, so you do not forget about them.
BANANA WRAP: Banish brown bananas by wrapping the stems with cling film.
This helps to trap the gas that causes quick ripening.
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