With the coronavirus still raging in most regions of Earth and losers raging in Washington, D.C., you might want to minimize your shopping trips!  One way to do this is to make sure your fruit stays fresh until you’re able to eat it all.

I learned this method from a blog somewhere around 7 or 8 years ago, and I have no scientific documentation, but it does seem to work well at controlling mold and decay.  I use it for blueberries, strawberries, raspberries, and grapes.  It makes all the berries ready to eat right after you bring them home and keeps them in good condition for at least 3 days, often more like 7-10 days.

Mix 1 part white vinegar and 5 parts lukewarm water in a large bowl.  Submerge berries.  Let them soak for about 10 minutes while putting away other groceries.

Remove, rinse, spread out on a cloth towel to dry, then put away in a different container–not in their original packaging, which is contaminated with whatever spores, dirt, pesticides, or germs were on them when you bought them–and refrigerate.

I store blueberries, strawberries, and raspberries in glass jars.  As I’m rolling them around on the towel to dry, I pick out any that are already squishy and eat them, and pick out any that are already moldy and throw them in the compost.

I store grapes in a large plastic reusable box, with a washcloth in the bottom to absorb excess moisture.  As I’m putting them into the box, I clip some of the stems to create manageable clumps that won’t tangle together when the kids grab a snack.

If your berries or other fruit do get overripe before you get a chance to eat them raw, make a cooked fruit sauce!  Here are some more ways to avoid wasting food.

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