The Natural Food of Man

Two weekends ago signalled the start of weekends in the garden or away from the city.

Travelling up north, I saw that already there are some outdoor markets selling local fruits and vegetables and these will get better and better as the summer heats up. It’s a great time to eat locally when there is so much choice available.

Now, I don’t want to spoil the pleasure of all this wonderful food, but I do want to give you a reminder that there are a few things to pay attention to so that you’ll get all the goodness when you eat these foods.

There are a lot of choices to make, and it’s fun to come home with bags full of produce. When it comes to storage, here are some tips:

Different fruits and vegetables require different temperature and humidity levels for best storage.

- Store at room temperature: Bananas, onions, potatoes, sweet potatoes, garlic, tomatoes, winter rutabagas, mature potatoes.

All these foods should be stored in a clean, dry, well-ventilated place, away from direct sunlight and away from areas where meat, fish and poultry are prepared.

- Keep at room temperature until ripe and then store in the refrigerator: Kiwis, nectarines, peaches, pears, plums, apricots, avocado , melons, mango, papaya.

Most other fruits and vegetables are best stored in a clean refrigerator at a temperature of 40 F/4 C or below.

These include apples, artichokes, asparagus, beans, beets, blueberries, broccoli, Brussel sprouts, cabbage, carrots, cauliflower, celery, cherries, sweet corn, cranberries, cucumbers, eggplant, grapes, leeks, greens, mushrooms, green onions, parsnips, peas, peppers, pineapple, radishes, raspberries, rhubarb, strawberries, citrus fruit, turnips.

Use the crisper drawer in your refrigerator to store whole produce. If possible, use separate drawers for fruits and vegetables.

Fresh fruits and vegetables can become contaminated with harmful bacteria when they come into contact with unprocessed food items, such as meat or poultry and their juices. So, separate fresh fruits and vegetables from unprocessed or raw food items in order to avoid cross contamination.

Before and after handling produce, wash your hands.

Wash fruits and vegetables just before you use them, not when you bring them home. Washing produce before you store it can cause it to spoil faster.

Thoroughly wash under clean, running water just before preparing or eating.

Don’t use soap or detergent because it can get into produce. Rub briskly with a clean brush or hands to clean the surface.

Dry with a clean cloth or paper towel. Moisture left on fruits and vegetables helps bacteria grow.

Try to purchase produce that is not bruised or damaged. If you find some in your bag, cut away any of the bruised and damaged areas and clean your knife after you do so.

Wash the surface of produce with firm surfaces, such as oranges, grapefruits, potatoes and melon, with a clean brush before you peel or cut into it.

Refrigerate (i.e., less than 5 C or 41 F) fresh fruits and vegetables within two hours of peeling or cutting.

For more information on food safety, visit the web site of the Canadian Food Inspection Agency (CFIA) or The Canadian Partnership for Consumer Food Safety Education.