10. Bananas

Bananas

Apples and bananas are both tasty treats. However, if you store them together, your bananas will quickly turn brown and mushy. If you don’t intend to use a bunch of bananas all at once, you can pop a couple of them in the refrigerator to slow ripening. Meanwhile, placing an unripe banana in a paper bag can speed ripening. When you find yourself with overly ripe bananas, don’t toss them out. Instead, bake up a batch of delicious banana muffins. If you don’t have time for baking, cut up the bananas and flash freeze them to add to smoothies.

9. Berries

Berries

Unfortunately, the pebbly surfaces of berries make ideal places for mold to grow. Since mold and bacteria thrive in moist environments, avoid washing berries until you are about to eat them. However, if you have a large quantity of these fruits, you may be able to keep them fresh longer by using a vinegar bath. To keep berries fresh for up to two weeks, Shari’s Berries advises soaking them in a vinegar and water mixture for around five minutes. This helps to kill off any germs on their surfaces. Then, rinse well, dry thoroughly, and refrigerate in an airtight container.

8. Celery

Celery

To keep celery fresh, cut off the ends and store the stalks in an airtight container of water. This keeps the celery from drying out and going limp. It also means you will have crisp stalks of celery on hand for slicing into soups, dipping into dressing, or slathering with nut butter. Asparagus also lasts longer when stored in water. Trim off the woody ends of asparagus and stand the stalks in a jar with a small amount of water. Place a plastic baggie over the top of the jar and use a rubber band to form an airtight seal.

Related: Why Most Countries Don’t Refrigerate Eggs
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