FRUIT

Most fruits are best stored at room temperature for top flavour and fragrance.

End of season fruit - Store in the fridge to help prolong life.

Ripe Fruit - In a cool place, away from direct sunlight in the cooler months. When the weather is warm it is important to put your fruit, when ripe into the fridge to slow deterioration.

apple.jpgApples - Are good keepers and make the best possible fruit bowl staples. At the end of the season apples  should be stored in a Peak Fresh bag on the upper shelf of the fridge to prolong life.


Apricots  - Ripen at lightning speed! If a little green, leave at room temperature to ripen, then transfer to a Peak Fresh bag and store on the upper shelf of the fridge.

Avocados - Can be placed on a sunny windowsill to help them ripen. This also brings out their natural juices and flavours. To test avocados for ripeness, hold in the palm of your hand and squeeze very gently.. If it gives slightly to pressure, it is ready to eat. To accelerate ripening store in a closed brown paper bag. If the fruit is ripe and you are not ready to eat it, put in the fridge in a Peak Fresh bag for up to 4 days to pause ripening. Once cut, refrigerate with seed for up to 2 days.

Bananas (Green) - Will ripen if put in a brown paper bag with a ripe banana, avocado or tomato within a few days.

Bananas (Ripe) - Can be stored in the fridge for a few days, the skins will turn a black colour but the flesh will not be affected. Don't let the kids see the black bananas before peeling - a sure turn off! :)

Berries  - Should always be carefully checked for signs of dampness or bruising. If affected use first. You can keep these delicate fruits in their punnets or an airtight container in the fridge for up to 3 days.

Cherries - Don't wash cherries until ready to eat, as any moisture encourages mould.

Figs - Don't like humidity, so no closed containers. A paper bag works well to absorb any excess moisture.

Melons - Best left on the bench to ripen and eaten when ready. If there is need for storage for any period after ripe, store in the fridge . Can be stored uncut in a cool, dry place out of the sun for a couple of weeks. Cut melons should always  be stored in the fridge.

Pears - Can generally be kept in a fruit bowl for a few days... If ripe on arrival store in a Peak Fresh bag on the upper shelf of your fridge. If a little green, leave at room temperature to ripen.

Paw Paw - On arrival, wash with a vegetable soap and pat dry with paper towel. Leave at room temperature to ripen. When ripe store in the fridge for a few days. The bottom may go mouldy - this is where the fruit was cut from the plant.

pineapple.jpgPineapple - Leave at room temperature to ripen. Once ripe, store in the fridge, if you are not ready to eat. A pineapple is generally ready to eat when you can pull one of its spikes out of its centre easily.

Stonefruit (Peaches/Nectarines/Mangoes) - Should be checked on arrival for signs of dampness or bruising. If affected, use first. If a little green, leave at room temperature to ripen, then transfer to a Peak Fresh bag and store on the upper shelf of your fridge. Best eaten at room temperature, so take out of the fridge early on the day you will be eating them.


VEGETABLES

Most fresh vegetables are best stored in the fridge in an airtight container.

Artichoke (Globe) / Asparagus - Store with stems immersed in a little cold water, refrigerate and cover the tops loosely with a Peak Fresh bag and store on the upper shelf of the fridge. Make sure to remove any elastic bands from the stems. In cool weather, these can be left on the bench in your kitchen, with the stems immersed in a little cold water.

Beans - Store in a Peak Fresh bag in the crisper section of the fridge. Will help reduce dehydration

Bunched Beetroot - Cut tops off to help keep the bulb firm. Leaving the tops on any root vegetable draws moisture from the root, making them loose flavour and firmness. Put the bulbs into a Peak Fresh bag and store in the crisper section of your fridge. Treat the tops like you would a lettuce (store in a Peak Fresh bag).

broccoli.jpgBroccoli - Store in a Peak Fresh bag in the crisper section of the fridge. This will extend the life of the broccoli... will last up to 12 days.

Brussel Sprouts - Store in a Peak Fresh bag in the crisper section of the fridge.

Cabbage ¬- Store in a Peak Fresh bag on the upper shelf of the fridge. This will extend the life of a cabbage for up to 4 weeks.

Carrots - Store in a Peak Fresh bag in the crisper section of the fridge.

Cauliflower - Store in a peak fresh bag on the upper shelf of the fridge. Will last up to 12 days, but best eaten when it is fresh.

Celery - Store in 2 Peak Fresh bags - one over the bottom and one over the top of the bunch - on the upper shelf of the fridge. Celery should keep for 7 days if good quality. Even better, wash and cut into segments that fit into an airtight container for easy access when looking for a quick snack.

Corn - Best to be eaten as soon as you receive your delivery. Always store corn in its husks in the fridge, and eat within 2 days for best taste. For extended storage - cut kernels from corn and freeze.

Cucumber - Don't like excessive cold! They are better not refrigerated, as chilling spoils their aroma and texture. A cool, dry, room temperature location of the kitchen is best. If you have a warm kitchen, or the weather is very warm - store in a Peak Fresh bag in the crisper section of the fridge and use within 5 - 8 days.

Eggplant - Best if left unwashed, as it does not like the extra moisture around the leaves. Can be left in a cool place in the kitchen. During warm weather or for longer storage, place loose in the fridge.

Fennel - Should be kept in a Peak Fresh bag and on the upper shelf of the fridge. Fennel should be used within 5 days as it becomes very fibrous and dry.

Garlic - Store in a cool, dark, dry place... Such as the bottom shelf of your pantry. Stores very well for up to 6 weeks

Herbs - Can be difficult as they are so delicate. Best to store with their roots immersed in cold water, refrigerate, and cover the tops loosely with a Peak Fresh bag. Be sure to remove any elastic bands from the stems. To prolong life, trim the roots daily.

Salad Greens (Lettuce/Rocket/Spinach/etc) - Store in a peak fresh bag on the upper shelf of the fridge. Remember to remove any elastic bands from your greens and any outer leaves that may be damaged. If you find that your spinach has gone limp when unwrapped, try cutting off the end of the stalks and submerging the plant in cold water for a few minutes... put back in the fridge of a 5 minutes and voila! Works a treat! Never cut, wash or tear the leaves until just before serving.

Leeks - Store in Peak Fresh bags for up to 10 days in the crisper section of the fridge.

Mushrooms - Store loosely packed in a brown paper bag so they can breathe. Store in the fridge, but not in the crisper, as it is too moist for mushrooms. Use within 5 days.

onions.jpgOnions - Store in a cool, dark, dry place... Such as the bottom shelf of your pantry. Good air circulation is the key - so don't stack them. Stores very well this way for weeks.

Parsnips - Store in a Peak Fresh bag in the crisper section of the fridge.

Potatoes - Store in a cool, dry place protected from light, in a brown paper bag or cloth sack. Stores well this way for weeks.

Radish - To stop skins becoming leathery, and the bulbs getting soft. Remove the green (put a side if green and healthy to use in a salad if you like - store in a Peak Fresh bag), then wash the bulb with cold water to remove any dirt/soil. Get a glass jar or resealable bag...line with a layer of paper towel and then put a layer of radish bulbs on top (still damp) and repeat until all your radishes are in the bag or glass jar. If using a resealable bag make sure you squeeze the air out of the bag before sealing and putting in the fridge.

Rhubarb - Store in 2 Peak Fresh bags - one over the bottom and one over the top of the bunch - on the upper shelf of the fridge. Should keep for 7 days if good quality.

Root Vegetables - Should generally be left unwashed, as the soil or mud coating helps to keep them fresh. Unwashed carrots, turnips, potatoes, sweet potatoes, and onions will keep for much longer than shiny, scrubbed vegetables. The exposure to light accelerates their deterioration.

Shallots - Store in Peak Fresh bags for up to 10 days in the crisper section of the fridge.

Spring Onions - Store in Peak Fresh bags for up to 10 days in the crisper section of the fridge or the crisper. Be sure to remove any elastic bands.

Squash - Don't like excessive cold! They are better not refrigerated, as chilling spoils their aroma and texture. A cool, dry, room temperature location of the kitchen is best. If you have a warm kitchen, or the weather is very warm - store in a Peak Fresh bag in the crisper section of the fridge and use within 3 - 5 days.

Sweet Potatoes - Store in a cool, dry place protected from light, in a brown paper bag or cloth sack. Stores well this way for weeks.

toms.jpgTomatoes - Can be placed on a sunny windowsill to help them ripen. This also brings out their natural juices and flavours. They don't like excessive cold! They are better not refrigerated, as chilling spoils their aroma and texture. A cool, dry, room temperature location of the kitchen is best. If you have a warm kitchen, or the weather is very warm - store in a Peak Fresh bag in the crisper section of the fridge and use within 7 - 10 days.

Zucchini - Don't like excessive cold! They are better not refrigerated, as chilling spoils their aroma and texture. A cool, dry, room temperature location of the kitchen is best. If you have a warm kitchen, or the weather is very warm - store in a Peak Fresh bag in the crisper section of the fridge and use within 7 - 10 days.