DITCH THE WASTE
There’s nothing worse than food that spoils before you get to eat it! Leanne shares her tips so you’ll never waste fresh food again
Choose fruits and vegies that can be eaten whole, including the skin and entire flesh.
If you can’t use it all in your recipe, wash it, chop it and freeze it to use later.
Good recipes for leftover fruit and veg include soups, smoothies, jams and baked goods. Look online for savoury and sweet recipes that use the spare fruit and vegies you already have, or use leftovers as substitutes for some of your usual go-to ingredients in a recipe that you know and love.
“Ripe” can mean different things for different people but the process can be sped up or slowed down so that it’s perfect for when you want to use them. For instance, Zespri Sungold Kiwifruit can be ripened just by leaving it at room temperature for two to three days or placed in a paper bag with other fruit like apples, oranges, bananas, or pears.
If you want to keep your fruit and veg for a little longer, they can be stored in the fridge for up to two weeks (just keep them away from other fruits that give off ethylene, like bananas).