We have all had the inconvenience of having to throw out fruit or veggies mere days after purchasing them, simply because your fridge doesn’t keep them fresh for long enough…

This, in turn, means more trips to the store, more planning and essentially, more inconvenience. There are, however, a few clever tricks to ensure your fresh produce stays, well, fresh, and we’ve got all the best ones right here.

Related: Everything you need to create a plastic-free kitchen

Keep them separate

Some fruit and veggies are best kept separate from the rest. This is because a gas called ethylene is produced by some fruit and veg as they ripen. It turns out, other produce is in turn sensitive to this gas, meaning they’ll go off quicker when exposed to it.

Fruit and veg that produce ethylene include apples, avocados, bananas (only when ripe), melons, peaches, pears, tomatoes, but the list goes on.

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Keep bananas cool

Storing ripe bananas in the fridge is a great idea. We know, we know, the skin turns black. That doesn’t, however, have any impact on the perfect flesh once peeled.

The fresh-maker

Ziplock bags are your new best friends. Storing leafy greens like spinach and lettuce in them will retain freshness. But, top tip, don’t squeeze out all the air, keep some in there before sealing to keep your greens protected.

Keep celery sticks as crisp as the day you bought them

Ever chewed into a limp celery stick? It’s not great. Store left over celery in tin-foil and keep in the fridge.

From nay to yay

It might seem obvious, but unripe fruit and veg should be stored on your kitchen counter, only once ripe do you move them to the fridge.

No moisture people!

Keep fresh produce dry! We cannot stress this enough. Often times we wash a bunch of salad leaves, only to end up using half. The other half ends up in the fridge, and is wilted (or worse, slimy) by the next morning. The take away here is: moisture is no good when it comes to storing fruit and veggies. Dry them as much as possible to keep them fresh.

Fun fact

Cut the leaves off pineapples and place them upside down on a plate. Strange, we know, but apparently this helps to redistribute the sugars that sink to the bottom of the fruit, which in turn keeps it from spoiling.

Keep asparagus in a jar

Asparagus is expensive! Which is one of the main reasons that you don’t want to be wasting any. Keeping asparagus stems upright in a jar filled with a small amount of water, in the fridge, will keep them happy for longer than you thought possible. Think of it as a mini, edible arrangement (in your fridge).

Half an avo

We’re often faced with the dilemma of a leftover avocado half. It turns brown pretty much as soon as we make the decision not to eat it. Luckily, there’s a solution. Keep the half with the pip still stuck in it, squirt some lemon juice onto it and cover in cling-wrap. Your green-gold should last at least another day.

Bonus: Tomatoes don’t belong in the fridge

You’re probably doing the exact opposite of what we’re about to tell you – but you should keep tomatoes in a cool, dry place, not in the fridge. It’s true, keeping them in the crisper section of the fridge (which we know you probably do) spoils their taste. They might last a little less long out of the fridge, but they’ll taste a whole lot better.

Trust us: try it for the juiciest, tastiest tomatoes you’ve ever tasted. Life changing, right?