Proper handling of your fruits and vegetables will not only ensure flavor, but also safety in the foods you serve.
Ripening Fruit:
Some fruits at the store are sold before they are ripe. Many of them are still firm. To ripen fruit or vegetables that are purchased this way, place them in a paper bag. Loosely close the bag and store it at room temperature. Check fruit daily to ensure that it does not become over ripe. Remove each piece as it begins to yield to gentle pressure. If you do not plan on using it right away, put it in the refrigerator to keep it fresh.
Cleaning Vegetables:
Clean your vegetables with a vegetable brush. Do not soak them in water unless you are trying to add crispness to them. If you do soak them, soak them in ice water. This will preserve the vitamin content of the vegetable.
Cooking Fresh Vegetables:
Fresh vegetables can be cooked in many ways. Simmered, steamed, stir-fried, roasted, or microwaved.
Stir-frying is a great way to get the best flavor out of your vegetables. Cut the pieces into bite-sized portions and cook in a wok or skillet with vegetable oil. Cook until they are crisp-tender. Do not cook too many at one time, this will cause your vegetables to steam and get mushy and soggy.
Roasting vegetables is a great way to get root vegetables to the right texture. Tossing them in oil and seasoning will give you a crisp exterior with a tender interior.
Maintaining Nutrients:
To maintain as many of the nutrients as possible, do not remove the skin from your vegetables if you can avoid it.
Recommended Reading:
Food Safety
Preventing Food borne Illnesses by Regulating Temperature
How to Avoid Food Cross Contamination in the Kitchen
Refrigerator Storage Recommendations for Commonly Purchased Items
Freezer Storage Recommendations for Commonly Purchased Items
Freezing and Refrigerating Recommendations