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Summer is in full swing, which means your kitchen should be full of sweetcorn, salad and stone fruit. Unfortunately, the Coast’s humid climate means that produce deteriorates far quicker at this time of year, making it more important than ever to store your food correctly.
Here are some storage secrets to keep food fresh in the summer heat –
Aubergines (eggplants): Store aubergines somewhere cool, but not in the fridge. Refrigerating them can affect the flavour and lead to browning.
Avocado: Ripen at room temperature, then refrigerate once ripe. Once you have opened an avocado, wrap the leftover half (with the stone in) tightly in cling wrap or store in an airtight container.
Bread: During summer, keep bread in the fridge or freezer so that it doesn’t grow mould.
Cherries: Should be ripe when you buy them, so pop them into the fridge to extend their life – that’s if you don’t eat them all on the day you buy them!
Cucumbers: Store in the fridge or at room temperature.
Iceberg lettuce: Store in a lettuce crisper, otherwise wrap in paper towels and place in a resealable plastic bag.
Salad greens: Make slimy salad a thing of the past by keeping your salad greens in an airtight container in the fridge.
Stone fruit: Store ripe stone fruit in the fridge. If it needs to ripen, keep at room temperature – storing in a paper bag with a banana speeds up ripening.
Sweetcorn: Refrigerate sweetcorn in its husk to keep it fresher for longer. To save on dishes, cook corn in the microwave. Put the sweetcorn (in its husk) in the microwave and cook for 3 minutes per cob. Cooking times may vary, depending on your microwave. Allow to cool slightly before peeling.
Tomatoes: Store tomatoes at room temperature – refrigerating them affects texture and flavour. If they have gone soft, use them for cooking.
