Frozen produce can actually be even healthier
than fresh fruits and vegetables. Those fruits are often picked
at the peak of their ripeness, then flash-frozen within six to
ten hours, says registered dietitian nutritionist Jenna
Braddock, founder of MakeHealthyEasy.com. “That freezing locks
in that nutritional value, so it no longer degrades until you
use it,” she says. In fact, frozen produce might have even more
nutrients than out-of-season fresh veggies.
Carrots, mangos, peas,
spinach, squash, corn on the cob (keep it in the husk), peaches,
also good to buy frozen or freeze at home.
Any vegetable or fruit
that has a high water concentration, like celery, cucumber,
salad greens, and watermelon will not survive the freezer
because the water inside quickly forms ice crystals.
Fresh produce, such as
apples may be stored for a year before reaching the grocery
store shelf. Did you know you can freeze potato chips, nuts, and
pretzels to prolong shelf life - if it that is a problem in your
house. Incidentally, fresh produce can be kept on the counter if
it is to be used within a few days, but is better in the fridge
if it is not needed soon. Peaches, plums, nectarines, and
apricots are all best kept at room temperature so they can ripen
to perfection.
keep apples in crisper drawer instead of on the counter. They
ripen too fast on the counter. And a cool crisp apple tastes
great, especially with some cheddar cheese on the side and maybe
a pinch of salt to bring out peak flavor.