Clever Fruit and Vegetable Hacks For A Healthier Life

Fruits and vegetables are very particular. They thrive in specific environments and can quickly become moldy, discolored, or wilted if not properly cared for. Learning how to properly store your produce is something everyone needs to learn. As it turns out, leaving them in their grocery store packaging is not always the most effective solution.

When asparagus spears are stored in their grocery store packaging, the tops quickly wilt or become tough. To save asparagus for a longer period of time, fill a large glass halfway with cold water. Remove approximately an inch from the base of each spear and set it aside.

Here’s a quick instruction on how to open a pomegranate. You’ll only need a sharp knife and some chilled water. Using a knife, score the skin of the pomegranate along the ridges. Take care not to cut yourself or the pomegranate seeds. Finally, break your pomegranate into pieces while holding it over the bowl.

It may come as a surprise to hear that celery keeps for extended periods of time when tightly wrapped in aluminum foil. The disadvantage is that you cannot observe the celery’s condition unless you unwrap it and check it from time to time. But this is only mildly inconvenient.

Simply chop a little piece off the top of the fruit and blanch it for at least 10 minutes in boiling water to make it as easy as possible to prepare. At this point in the process, place the peaches in a cold bath with ice cubes and water to stop the cooking process.

Wilted lettuce is the worst. In a single moment, all of your good intentions to eat salad are dashed. However, we have some good news for you. Lettuce can be kept for longer periods of time – all you have to do is store it correctly.

Removing the rough skin from a pumpkin can be time-consuming and challenging. It doesn’t have to be, though. We’ve got a simple kitchen hack for you that will make your life a lot easier. Make use of the microwave!

It turns out that a knife isn’t the best tool for peeling ginger. Instead, take a spoon for a spin! The ginger skin will be removed, but no flesh will be taken with it. This method is, of course, a little messier, but it is the quickest and least wasteful way to peel ginger root.

The most important thing you can do to keep an apple from browning is to limit its exposure to air. Submerging your apple slices in water is the simplest way to do this. Place a clean paper towel on top of the slices, as they will otherwise float to the surface of the water.

The paper bag technique is a tried-and-true method for ripening avocados. Place the fruit in a brown paper bag and secure it loosely. Keep the bag in a dry, dark spot away from direct sunshine, and check it every day until the desired ripeness has been achieved.

Peeling an orange quickly requires only three simple slashes. Begin by removing the fruit’s top and bottom sections. Next, slice the orange lengthwise until the knife reaches the middle. You should be able to peel it with your hands from there. Remove the orange segments from the peel by unfurling the fruit.

Generally speaking, ripe blueberries are large and deep blue in color, with a light dusting of silver on top. Unripe berries will be firm and tinged with red or pink when they are picked. These have a sour flavor and are best used in recipes that call for more sugar to be added.

Potatoes are one of the most difficult vegetables to peel, particularly if you don’t have a potato peeler and must improvise with a knife. That means you’ll only be able to cut off small chunks of skin at a time, making the procedure excessively time-consuming.

Garlic peeling can be especially aggravating because the flaky parts like to fly all over the place. One of the most common go-to strategies for avoiding the mess is to throw each bulb into a jar or a box and shake it like it’s serious business. Voilà – they’re either partially or entirely de-shelled now!

If you want to make marinara and other sauces, you’ll need to remove the skin from your tomatoes. You’ll never get that smooth, decadent texture if you leave the skins on, and they also give sauces a hint of bitterness, which you don’t want as an aftertaste. Getting rid of the skin is essential, but how do you do it?

It’s not easy to eat rambutans. When you break apart the hairy shell, you don’t just get the debris caught under your fingernails – you’re often also greeted with a spray of rambutan juice to the face!

Here’s a quick and easy way to cut bell peppers without making a mess. Slice the pepper’s stem then place the veggie upside down with the bottom facing upwards. Now make four slices into the bell pepper, following its natural lines. Lastly, use your hands to help split the pepper open like a flower to reveal the center. You can now remove the white centerpiece and seeds.

Whenever you put a bunch of strawberries in the fridge, they don’t survive long. Almost all berries carry mold spores, which is an issue. If you don’t want your berries to spoil, use this recipe to remove mold spores and extend their shelf life! 

In addition to being readily available in any grocery store, pineapple is also a staple in many households around the world. Did you know that pineapples contain natural sugars that gather at the bottom of the fruit? 

Kiwis are little fruits with an abundance of flavor and plenty of health advantages to match. Their sweet and tart green flesh is delicious. They also contain a lot of fiber and are high in antioxidants. The last thing any kiwi fan wants to see is the most delicious section of the kiwi clinging to the skin. 

Here’s a serving suggestion for watermelons. Make a one-inch-wide cut all the way down to the rind with a broad, sharp knife held at an angle parallel to one side of a watermelon wedge. Continue making one-inch intervals of parallel cuts at the same angle until you reach the bottom. 

Mangoes are delicious, luscious fruits with a variety of health benefits. They are well-liked all throughout the world. The already luscious mango can be sweetened even more using this mango hack.

Look for the coconut’s three circles, or “eyes.” As if you were opening a bottle of wine, put a corkscrew into one of the eyeballs. Twist the corkscrew into the coconut completely. When it pierces all the way through, you will be able to feel and hear the pop.

Although dragon fruit has an exotic appearance, its flavors are similar to those of other fruits. Its flavor has been described as a mildly sweet kiwi-pear hybrid. Here’s how to consume the fruit in the best possible way.

Many banana consumers are unaware that there is a way to slow down the ripening process: plastic wrap. When you next buy a bunch of bananas, wrap a little piece of plastic wrap around the stems.

Lemon makes cleaning at home easy. To brighten dull cookware, cut a lemon in half and wipe the cut side all over the inside and outside on your pots and pans. Rinse it thoroughly and then buff it with a soft cloth.

If you’re like most people, you scrape the carrot with a vegetable peeler, starting at the thick root and proceeding quickly to the point, twisting the carrot as you go. However, there is a technique that only a few people are aware of, and as a bonus, it is faster than the tried-and-tested way. 

It’s a breeze to de-stem parsley. The job can be done with either a colander or a fork. Simply feed the parsley stems through the holes in the colander. You may even gather the leaves in a colander, rinsing and straining them once they’re all plucked. The best part about this tactic is that you’ll have all the leaves sitting in the colander when you’re done, ready to be rinsed.

Getting rid of household odors can be a pain, but who’d have believed you could add fresh onion to your arsenal of odor-fighting weapons? You can use onion to get rid of the smell of musty cellars, freshly painted rooms, and even stinky shoes.

Cucumber juice has a cooling impact that helps skin appear refreshed. Cucumbers are high in folic acid and vitamin C, which can “wake up” your skin and drive new cell growth. Folic acid boosts antioxidants that help your skin battle the toxins that make your eyes puff up.

Broccoli is a versatile vegetable that can be used in a variety of meals, but it can be a pain to prepare. It’s a well-known fact that while slicing raw broccoli, particles tend to break off and fly all over the place. It isn’t a world-ending issue, but it is inconvenient.

Eggplant prefers to be stored in a cool, dry location at room temperature, such as a climate-controlled pantry. You can also put your eggplant in a basket, dry paper bag, or a plate to keep it fresh. You should not store your eggplant in a fully closed plastic bag or container.

Most sweet potatoes are recommended to be roasted in the oven to make peeling easier. Poke holes in the uncooked sweet potatoes with a fork, then bake for 45 to 50 minutes at 425 degrees, or until very soft.

Chopping a cauliflower can be difficult. However, with this simple procedure, it might just become your new favorite vegetable. Cauliflower is a fantastic addition to your family’s diet because of its high fiber, potassium, and Vitamin C content.

Here’s how to keep spinach fresh for a long time. To absorb excess water, gently wrap fresh spinach with a paper towel. Moisture accelerates the degradation process, so you must minimize the moisture. Place the spinach in a storage container or bag that has been wrapped in paper towels.

Here’s how to cut corn off the cob without making a mess! Place the corn cob on a bundt pan’s elevated middle. The corn kernels will be caught by the sloped sides of the pan as you cut it! Insert the corn cob’s tip into the hole in the center of the pan to keep it steady.

Upon arriving at your destination with a fresh container of grapes, you may be tempted to rinse them right away. Resist the temptation. Moisture should be avoided until the moment the grapes are to be consumed because any excess moisture will speed up the decaying process and cause the fruit to rot.

When the hue of a lime changes from dark green to light green or yellow, depending on the variety, it is ripe. Feel the texture of the skin with your finger. Ripe limes have a smooth rather than a rough surface. Overripe fruit has wrinkled, rough skin.

Blanching slices of pear will usually keep them from browning. Heat your fruit just long enough to deactivate the enzymes, then remove from the heat to stop the cooking.

To begin, thoroughly wash the zucchini. Cut both ends off. If your zucchini is large, you can cut it in half. After that, vertically slice each half again. Place the seeds in a basin after scooping them out with a spoon.

Hold your mangosteen on its side and cut it open with a serrated knife. Mangosteen skin becomes harder as it ages. Cut a shallow opening all the way around the circumference, around 1/4 to 1/3 inch deep, just enough for your fingers to get in.