Tips to Reduce Fruit and Vegetable Waste

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Farmers markets are opening up and local produce is becoming more available. Americans throw away up to 25% of the foods we buy. This equals about $130 per month in food waste. Here are some tips for increasing the shelf life of fruits and vegetables while saving money.
  • Buy what you need: Meal plan with a grocery list, use foods you have on hand and buy new items in the quantities you need.
  • Freeze extras: At the end of the week, freeze the produce you are not planning to use.
  • Leftover night: Have a meal a few times a month made from leftover foods which need to be used.
  • Snacking container: Cut up any fruits and vegetables you like for snacking. Then keep it in the front of the fridge for easy grabbing.
  • Some fruits speed up ripening: Store apples and bananas separate from other fruits to prevent early spoilage.
  • Some produce like moisture: Wrap a damp paper towel around leafy greens, green onions, rhubarb, and summer squash to help them last longer in the fridge.
  • Store in cup of water: Herbs like basil and parsley as well as asparagus like more water. Remove elastic, trim ends, then store in a glass of water in the fridge.
  • Remove rotten fruit: One rotten grape, berry, or cherry can spoil the rest if not removed. Then line the container with a dry paper towel to limit moisture.
  • Compost rotten produce: Start composting to repurpose fruits and vegetables you did not get to in time.
Information gathered & adapted from:
Fiesta Chopped Salad
1 medium sweet red pepper, chopped
1 medium sweet yellow pepper, chopped
1 medium tomato, seeded and chopped
1 medium cucumber, pealed and chopped
1 small zucchini, chopped
2 green onions, chopped
2 Tablespoon fresh parsley, chopped
1 large ripe avocado, pealed and chopped
1 Tablespoon lemon juice
2 Tablespoons olive oil
1 Tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1.In a large bowl combine peppers, tomato, cucumber, zucchini, green onions, and parsley.
2.In a small bowl whisk together the dressing ingredients.
3.Add the dressing over the vegetables, coating well.
4.Drizzle lemon juice evenly over avocado and add to the top of the salad.
Recipe makes: 6-8 servings
Nutrition Information:
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