Making Fresh Fruits and Vegetable Last

What to Eat First?

You can enjoy fresh fruits and vegetables with just a single weekly trip to the supermarket, with proper storage and a little planning. The key is eating the more perishable produce early on. Use this guide based on a Sunday shopping trip. The timing suggestions are for ready-to-eat produce, so allow extra days for ripening if you’re buying, say, green bananas or not-quite-ripe pears. And remember, looks count. Appearance— —is the best clue to whether fruits and veggies are fresh to begin with.

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EAT FIRST: Sunday to Tuesday

• Artichokes
• Asparagus
• Avocados
• Bananas
• Basil
• Broccoli
• Cherries
• Corn
• Dill
• Green beans
• Mushrooms
• Mustard greens
• Strawberries
• Watercress

EAT NEXT: Wednesday to Friday

• Arugula
• Cucumbers
• Eggplant
• Grapes
• Lettuce
• Lime
• Mesclun
• Pineapple
• Zucchini

EAT LAST: Weekend

• Apricots
• Bell peppers
• Blueberries
• Brussels sprouts
• Cauliflower
• Grapefruit
• Leeks
• Lemons
• Mint
• Oranges
• Oregano
• Parsley
• Peaches
• Pears
• Plums
• Spinach
• Tomatoes
• Watermelon

AND BEYOND:

• Apples
• Beets
• Cabbage
• Carrots
• Celery
• Garlic
• Onions
• Potatoes
• Winter squash

article from: vegetariantimes.com

 

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