Why is the freshest fruit and veg, the best fruit and veg? 

The freshness of most types of fruit and vegetables begins to deteriorate as soon as they are picked from the plant or tree.  The fresher your fruit and vegetables are when you serve them for dinner, the more vitamins, and minerals they contain - and their flavour is still strong, sweet and crisp.  

Lack of freshness results in:

Toughening and woodiness (blah! - no wonder your kids won't eat those supermarket ones :-)

Limpness and shriveling due to moisture loss

Yellowing of colour due to loss of chlorophyll

Loss of nutrients, especially Vitamin C in broccoli, cauliflower, cabbag
e, leafy greens and capsicums

Loss of food value (not as much energy from starch and sugar).   

Loss of flavour (test for yourself - just compare our carrots to a supermarket carrot)

So if you are going to eat them to be healthy, eat them as fresh as you can, so that they are even better for you!  OR even if eat them purely for taste than the fresher the better!

How to keep fruit and vegetables fresher for longer!

The purpose of keeping fruit and veg fresh is to preserve vitamins, minerals, flavour and crispness.  

Storing fruit and vegetables with care and keeping them fresh as long as possible means that when you eat them, they are of the best quality possible. To get the best value for your money use the following guide

Store high quality produce - The storage life of fruit and vegetables is affected by any damage they have sustained during harvesting and transporting.  Bruises and damage leave produce more susceptible to rot. Damaged produce is a lower grade and it is cheaper for the markets and green grocers to buy and is fine if eaten quickly.  However it deteriorates quickly once you get it home.  So you have to decide if, for your families needs, whether value for money is found in the cheaper produce, that you may throw out before you get to eat it or if value is found in longer lasting, better tasting higher grade produce.  Handle even hard vegetables gently, as although bruises may not be visible, produce can still sustain damage which causes faster deterioriation.  

Did you know that our pears are wrapped individually in tissue paper when they come to us!   Lower grade produce on the other hand is transported in big bins, all in together, bumping around on each other.

Temperature control - store produce at low temperatures. This is the most effective way to slow the ageing process of fruit and vegetables. As a general rule, the more mature the fruit or vegetable at time of picking, the better its shelf life. Slow growing vegetables such as marrow and pumpkin stay fresh longer, whereas fast growing plants like broccoli, mushrooms and salad greens deteriorate faster.

Prevent dehydration - the water content of fruits and vegetables is high, so even small percentages of moisture loss can result in limp and unappealing produce.  Never leave your produce out of the fridge overnight - always pack it away no matter how tired you are!  Things like celery, lettuce, salad mix and even carrots become limp quickly due to dehydration.  

Minimise damage - produce should be inspected regularly for rot or pests, and affected fruits and vegetables removed before the damage spreads. Fresh vegetable storage space should be cool, dry and free of pests.

Click here for Refrigeration Tips

Ethylene and the Fruit Ripening Process - which fruit and which vegetables should not be stored together!

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