1. Put paper towels in the salad drawer
Lining your crisper with a few sheets of paper towels absorbs the condensation that the veggies generate as they chill. Excess moisture can make your fresh foods wilt and much faster, so the paper keeps them fresher for longer, AND it keeps your fridge cleaner without any extra effort, because no one deserves to spend their hard-earned Sunday wiping up cucumber gunk.
2. Don’t separate bananas before eating
You may think you’re being super productive packaging your ‘nanas into day-to-day portions, but actually the trick to stop them going brown is to keep them together as long as possible. Wrap the stems of the bananas in clingfilm when you first buy them, and only snap one off when you’re ready to eat it. This should give you 3-5 extra days of perfectly ripe banana joy.
3. Put an apple in your bag of potatoes
Sprouted potatoes are at the top of nobody’s to-eat list. It turns out the best way to keep them fresh is to keep an apple in the bag – apples produce ethylene gas, which keeps potatoes fresher and firmer, and ready for mashed potato duties for a few more weeks.
4. But keep apples away from other fruits and veggies
Ethylene gas may be good for potatoes, but it’s bad for almost everything else. Keep apples out of the fruit bowl (and in a plastic bag in the fridge) and you should suddenly find that your other purchases keep much better.