A Glance Into Your Pantry/ Fridge
Let’s Get Organized
Top Shelf: Fruits and Vegetables that are not put in drawers
Middle Shelf: Butter, Cheese, and Deli Meats
Bottom Shelf: Raw meat, fish, poultry, eggs, milk, and leftovers
Drawers: 1 Drawer Fruits, 1 Drawer Vegetables
Door: Condiments, salad dressing, oils, sauces, and acidic fruit juices
Top Shelf: Cookies, candy, chips, snack foods
Eye Level: Always foods (nuts, seeds, oats) and cooking/baking supplies
Bottom: Potatoes, Sweet Potatoes, Onions, and Other Cool, Dry Place Vegetables.
Proper Storage Of Fruits & Vegetables
Refrigerator: apples, cantaloupe, berries, broccoli, carrots, cauliflower, lettuce, radishes, mushrooms, asparagus, beets, Brussels sprouts, cherries, grapes, spinach, celery, green beans, kale, zucchini, summer and yellow squash
Countertop: apples, bananas, tomatoes, basil, cucumbers, eggplant, garlic, lemons, limes, mangoes, oranges, peppers, pineapple, pomegranates, watermelon
Cool, Dry Place: onions, potatoes, sweet potatoes, butternut squash, winter squash, spaghetti squash, pumpkins
Counter/Fridge (ripen on counter, then refrigerate): avocados, nectarines, peaches, kiwi, pears, plums
How Long Will My Fruits & Vegetables Stay Fresh?
USE ASAP (3-5 days): asparagus, basil, kale, onions-cut, spinach, snow peas, cilantro, chives, chard, bok choy
USE SOON (5-7 days): artichokes, arugula, bell peppers, broccoli, Brussels sprouts, cauliflower, eggplant, green beans, lettuce/mixed greens, mushrooms, radishes, zucchini & summer squash, winter squash- cut
NO RUSH- (2+weeks): green & red cabbage, carrots, celery, sweet potatoes, turnips, beets, ginger, lemons, limes, potatoes, onions, winter squash, parsnips
USE ASAP (2-5 days): strawberries, raspberries, bananas, melons, peaches, pears
USE SOON (5-7 days): blueberries, grapes
NO RUSH (2+ weeks): apples, citrus fruits
- Place apples, oranges, bananas or other fruit in a bowl on the counter. This will remind you that you bought them and they will be easily accessible for a quick snack.
- Place chips, cookies, crackers, etc in storage containers on the top shelf in your pantry. This will keep them out of eyesight when you first open your pantry and will prevent you from going straight for them when you are starving.
- Healthier foods go at eye and chest level in the pantry, this way they are easier to grab and attract your attention immediately.
- Repackage anything bought in bulk into individual servings sizes; this helps you avoid mindless eating
- In the refrigerator keep the fruits and veggies visible, not tucked behind other food. If it is not visible or easily accessible you won’t eat it and the food will spoil
- Keep fruits and vegetables separate, in different drawers because ethylene can buildup in the fridge causing spoilage
For additional information or to schedule a Pantry Clean Out contact Jamie at Jamiec@NutriFormance.com