Tag: Produce hacks

Bananas produce a natural, colorless, and odorless gas called ethylene. This simple hydrocarbon compound acts as a plant hormone and is a key driver behind the ripening process, not just for bananas, but for many other fruits and vegetables as well. The gas signals the fruit to undergo physiological changes that result in the familiar transformation from firm and green to soft and sweet.

Celery is composed of 95% water, which means a whole bunch can wilt quickly if not used, leading many small households to ask: can you buy just one stalk of celery? While not always obvious, there are several viable options for purchasing smaller quantities of this crunchy vegetable.

Did you know that a cucumber is botanically a fruit, but culinarily a vegetable? A common kitchen query for both novice and experienced cooks is simply, "what is a pound of cucumber?" The answer depends on the variety, from just two medium slicing cucumbers to a handful of smaller pickling or Persian varieties.

With the price of groceries continuing to rise, many shoppers are looking for ways to stretch their dollar, especially in the produce aisle. One of the most effective strategies is to focus on staples like the potato, which is often considered the cheapest veggie per pound, offering great value for its versatility and nutritional content.

According to food safety experts, moisture is the number one cause of premature spoilage in delicate fruits like strawberries. This is a key factor to consider when questioning, 'do strawberries last longer if you don't wash them?'. The answer is a resounding yes; storing them unwashed is the single most effective way to extend their freshness and prevent mold growth.