10 hours ago
Three ways to pack your fridge with fresh vegetables for as long as possible
A SORTED fridge can help save you money.
It won't just look tidy, it will cut down on food waste which is bad for your purse and for the planet.
With a bit of organisation, you can save food from going off, see what needs to be eaten and be inspired to freshen up your meals.
GET IN THE ZONE: If you use each part of the fridge in the right way, you'll keep food fresher for longer.
Keep ready-to-eat foods on the top shelf, from leftovers to open jars.
The middle shelf is perfect for milk, cheese and yoghurt.
While on the bottom shelf, store raw meat and fish. Put a tray underneath to catch any dips.
Keep fruit and veg in the salad drawers. If you can adjust the humidity, go high for leafy greens and low for fruit.
The fridge door is warmer, so is perfect for sauces and fruit juice.
MIX AND MATCH: Some fruit and vegetables give off high levels of the natural ripening chemical ethylene, which means they can spoil produce placed nearby.
Sophie Trueman from food waste campaign Too Good To Go, says: 'Apples are a major culprit along with pears, bananas, mangoes, plums and nectarines, so it's always best to try and store fruits like these away from each other so they ripen at a steadier pace.'
Not all fruits and vegetables are sensitive to ethylene. Cherries, pineapples, grapefruit and blueberries can all be safely stored together or next to those that produce this gas.
BERRY GOOD IDEAS: Store berries in the fridge as soon as buying them. Ideally, keep them in a breathable container lined with kitchen roll to absorb excess moisture.
You can also line your salad drawer with paper towel to stop things getting soggy.
Wrapping vegetables like broccoli, cabbage, green beans and carrots in foil will keep them crisper for longer.
Keep salads and herbs away from the back of the fridge, where they could freeze and turn to mush.
All prices on page correct at time of going to press. Deals and offers subject to availability
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