Some tips on produce buying -Tufts

Don’’t let the number of choices make produce purchasing confusing. Follow these tips to up consumption of these health-promoting foods, according to Tufts Health & Nutrition Letter.

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-Eat more fruits and vegetables…of any kind. Local and imported, fresh and frozen, organic and conventional are all good choices.

-Use fresh vegetables soon after purchasing to maximize nutrient content and prevent spoilage. Delicate foods like berries and greens will spoil more quickly. Produce with harder skin, such as carrots, cabbage, and apples, are more durable and last longer at home. Planning can help minimize food waste.

-Chill. Produce ripens more quickly when left at room temperature, but, once ripe, getting most types into a refrigerator (or freezer) can help preserve nutrients. A recent study published in the Journal of Food Science and Technology focusing on blueberries found that phytochemical content could be largely preserved by low temperature storage (in a refrigerator or freezer). Some produce, however, such as tomatoes and bananas, are better left at room temperature, according to the Produce for Better Health Foundation.

-Rinse (just about) everything. All produce should be rinsed with clean water before use to reduce risk of foodborne disease and remove pesticide residue. Hard produce can be scrubbed with a brush. Soap and special washes are not recommended. The only exception is pre-washed, bagged, greens, which the CDC recommends not be washed at home.

-Keep a fruit bowl. Having a bowl of fruit visible encourages more fruit intake, but can also lead to waste if the fruit spoils. Try having just a couple pieces of each type of fruit out at any one time (depending on your household size). This can help avoid over-ripening and food waste.

-Don’’t forget frozen. Pre-packaged frozen vegetables and fruits are at least as nutritious as fresh, and often less expensive, and they are available year-round.