May Seasonal Produce Guide: What’s Best + Storage Tips

Frustrations with Produce Waste: The Real Culprit

We've all been there: you come home, excited about your market haul, only to find your produce spoiling faster than expected. Why does this happen? Often, it's due to incorrect storage that speeds up mold and softening because of unchecked moisture, or temperature swings causing texture damage.

Fast Rules: Keep Produce Fresh Longer

• Store fruits and vegetables separately to control ethylene gas.
• Keep your fridge at a stable temperature; avoid the extremes.
• Use airtight containers for cut fruits to reduce browning.
• Vented containers or bags for leafy greens help maintain balance.
• Remember: some produce ripens post-harvest; others don't.
• Refrigerate berries but let them come to room temperature before eating.
• Keep potatoes, onions, and garlic in a cool, dark place.
• Wrap herbs in a damp paper towel and refrigerate in a sealed bag.

Buying Checklist for the Best May Produce

Select the freshest by looking for:

• Strawberries: Bright red all over without white tips.
• Asparagus: Firm stalks and tightly closed tips.
• Spinach: Crisp leaves with vibrant green color.
• Radishes: Bright red or purple, firm roots with crisp tops.
• Artichokes: Tight, compact clusters, and heavy for their size.

Avoid these signs:

• Brown or soft patches, which indicate spoilage.
• Wilted or yellowing leaves on greens.
• Shriveled or dry-looking skins on root vegetables.

The Real Fix: Step-by-Step Solution for Storage and Use

To keep your produce fresh and flavorful, aim to "keep it dry but not dehydrated" and "control ethylene gas exposure". Follow these steps:

1. Check produce breathability: Place leafy greens in vented bags to allow moisture escape, preventing sliminess.
2. Control ethylene exposure: Store bananas separately to prevent other fruits from ripening too quickly.
3. Stabilize fridge temperatures: Keep your fridge around 37°F (3°C) to avoid condensation and bacteria growth.
4. Use airtight containers: For cut fruits like apples or pineapples, reduce browning and keep them fresh longer.
5. Observe moisture cues: Line containers with paper towels to absorb excess moisture that accelerates spoilage.
6. Use ripening stages wisely: For avocados, allow them to ripen on the counter, then move them to the fridge at peak ripeness.
7. Drawer settings matter: Keep humidity high for leafy greens and low for fruits to manage moisture levels effectively.
8. Prevent fridge burn: Avoid placing leafy greens near the back of the fridge to prevent freezing damage.
9. Monitor color changes: Good greens should be vibrant; if not, adjust your storage methods.

• If condensation occurs, reduce the refrigerator's humidity setting.
• If produce ripens too fast, separate ethylene producers.
• If leafy greens wilt, increase humidity in their storage area.
• If mold appears, adjust your fridge's airflow settings.
• If fruit browns, check venting and use airtight methods faster.
• If items freeze, check the fridge seal and adjust temperature settings.
• If berries soften, ensure they are dry before cooling.
• If your produce smells, act immediately by checking for spoilage.

15–20 Minute Weekly Prep Routine

1. Wash greens and fruits carefully, then dry completely using a spinner or towel.
2. Trim and store herbs upright in a small container with a bit of water, lightly covered.
3. Prep veggies like carrots and celery into sticks or chunks for quick use.
4. Batch clean and chop produce that browns quickly, storing them airtight with lemon water.
5. Wrap root veggies loosely in paper towels before placing them back in the bag.

If I only had 2 minutes:

1. Rinse berries and spread them on a paper towel to dry.
2. Wrap herbs in a damp paper towel and store in a bag.
3. Separate ripe bananas from the bunch to slow further ripening.

If your fridge is weird: If too humid, open one or two vents; if too dry, keep items in slightly more airtight packaging.

Common Mistakes and How to Fix Them

• Storing bananas in the fridge → dull flavor → keep them at room temperature.
• Leaving leafy greens in original plastic bags → sliminess → switch to vented bags.
• Placing tomatoes on the fridge shelf → mealy texture → best left on the counter.
• Mistaking bruising for harm → unnecessary discarding → cut and use promptly.
• Using airtight containers for mushrooms → sogginess → use paper bags instead.
• Mixing apples with ethylene sensitive fruits → faster spoilage → store separately.
• Overwashing delicate produce upfront → shorter life → wash only before use.
• Letting berries sit in moisture → quick mold growth → ensure they are dry.
• Ignoring fridge drawer settings → improper humidity exposure → adjust settings.
• Throwing away fridge-susceptible citrus too soon → premature waste → proper bagging helps.

Food Safety Notes

• Wash produce right before using, not beforehand, to prevent early spoilage.
• Toss any produce with visible mold, or if it feels slimy or smells off.
• Berries and leafy greens should be thoroughly washed and spun dry.

Quick Table for Fast Reference

FAQ: May Produce Storage and Use

Do I need to wash produce right away? It's best to wash just before use to extend freshness.

Can I freeze all produce before it spoils? Some, like berries, freeze well; others like lettuce do not.

How do I revive wilted leafy greens? Soak them in ice water for a few minutes, then dry.

Should I store my tomatoes in the fridge? No, they'll taste better when stored at room temperature.

Do strawberries really need to be dry in the fridge? Yes, moisture accelerates molding.

Why do my herbs go bad so quickly? Lack of moisture control; use damp towels in storage.

How can I tell if my fridge settings are correct? Consistent condensation; if you see it, adjust temperatures.

What should I do if my produce ripens too fast? Separate those that produce ethylene gas.

Closing

• Control moisture to protect from rapid spoilage.
• Optimize storage space to prevent temperature damage.
• Avoid ethylene exposure for longer freshness.

Remember, effective storage saves money, reduces waste, and keeps things tasting better. Enjoy your fresh, juicy May produce!

Explore more produce tips and monthly seasonality info on our full list of articles or head directly to our Seasonal Hubs and Guides.