Bell Peppers

– 11# Box
– 15# Box
– 25# Box
– 12/1# Pouch Bag

Mango

1. Store unripe mangoes in a dark, room temperature container. Room temperature storage helps unripe mangoes retain their flavor without spoiling too fast. Jars with airflow and plastic bags can protect your mangoes from pests without blocking out oxygen. Check on your mangoes every 2 days until they are ripe. Depending on when you bought your mangoes, they can take up to 8 days to ripen.

2. Store ripe mangoes in the fridge so they stay retain more of their flavor. Once mangoes are ripe, you can put them in colder storage like the fridge. Fresh mangoes in the fridge can last up to 6 days.

3. Watch out for signs that the mangoes have turned rotten. After six days, ripe mangoes are likely to show symptoms of rot like mushy, black skin and a sour smell. If the discoloration is inside the mangoes, throw them away.

Kiwi

1. Store kiwis on the counter to ripen them. Kiwi is one of those fruits that will continue to ripen after it’s harvested. When you buy unripe kiwi, leave them on the counter at room temperature, and they will ripen over the next three to seven days.

2. Transfer unripe kiwis to a paper bag to ripen them faster. Kiwi is a fruit that produces a gas called ethylene, which helps to ripen fruit at an accelerated pace. When you store kiwi in a paper bag, the bag traps the ethylene and ripens the fruit faster.

3. Eat ripe kiwis immediately. Kiwi is ripe when the fruit gives to gentle pressure when you press the fruit with your thumb. A ripe kiwi will also smell fragrant, and have darker brown skin. Eat the sweet and juicy fruit right away, or store it properly for extended shelf life.

4. Transfer kiwis to the refrigerator for longer storage. Once the Kiwis have finished ripening, place any leftovers into the refrigerator to preserve them. A ripe kiwi will only last on the counter for a couple of days but will keep in the refrigerator for one to two weeks.

5. Dehydrate them for longer shelf life. Dehydrated foods can last for years because all of the moisture gets removed. Kiwis are best dehydrated when they are ripe but still quite firm, as they will retain a better texture. To dehydrate kiwis.

6. Freeze ripe kiwi for extended periods. Rinse the kiwi under running water and scrub it with a brush or cloth. Pat the fruit dry. Remove the hardtop and bottom stems from the fruit. Slice the kiwi into bite-sized chunks and spread them out on a baking sheet. Place the baking sheet in the freezer overnight. Transfer the slices to an airtight container or freezer bag and return them to the freezer. Kiwi will last for up to nine months in the freezer.

Yellow Squash

1. Store summer squash by gently wiping the fruit clean with a damp cloth and then placing it in a perforated plastic bag (to maintain humidity) in the vegetable crisper of the refrigerator.

2. Do not store summer squash in the refrigerator for more than 4 days. Avoid storing summer squash at temperatures below 50°F (10°C); the fruit is susceptible to chilling injury at temperatures below 50°F; chilling injury symptoms include surface pitting, water loss, yellowing, and decay.

Zucchini

1. Keep the zucchini whole, dry, and unwashed. Cutting the zucchini will make it go bad much faster, so make sure it’s whole before refrigerating. Make sure not to wash the squash before storing as well, since the excess water will make it rot quickly. Pat the zucchini with a paper towel to remove moisture. If your zucchini has some condensation or moisture on its skin, make sure to gently pat it dry before storing it. Any excess moisture will cause mold and decay.

2. Place it in a plastic or paper bag with some ventilation. Keeping the zucchini enclosed in a bag will help slow the aging process. Make sure to provide some ventilation for proper air circulation. You can do this by using a perforated bag or by sealing the bag and poking some holes in it.

3. Put the bagged zucchini in a crisper drawer in the refrigerator. Zucchini rots when it comes in contact with too much moisture, so make sure to keep it in the crisper drawer rather than the main area of the refrigerator. This drawer maintains the ideal humidity level to keep vegetables fresh longer. Use the zucchini within 5-7 days. It’s best to use zucchini sooner than later because the longer you wait, the more it will secrete moisture and the skin will start to shrivel.

4. Check the zucchini for signs of rot before using it. If it feels soft to the touch and black spots start to show up on the skin, the zucchini is still edible. Cut out any black spots and use them quickly. However, if the zucchini feels mushy and starts to leak a thick, white liquid, it has gone bad. Throw it away and clean up any excess liquid.

Green Beans

1. Do not wash the beans. Washing the beans can leave moisture on them, which can cause them to mold. Use your hand to wipe off any dirt or debris on the beans, if any. Place a paper towel in a large resealable freezer bag. The paper towel will help to soak up moisture on the beans and prevent them from becoming moldy. Put the green beans in the bag. Make sure the green beans sit flat in the bag. Push as much air as you can out of the bag before you seal it. Refrigerate for up to 1 week. Keep the beans in the vegetable crisper drawer in your refrigerator so they stay fresh.

2. Wash the beans before using them in dishes. Before you toss the beans in a dish, take them out of the fridge and give them a rinse under cool running water. Make sure they appear hard and supple, not soggy or wet. Then, put them in casseroles, stir frys, and salads for a healthy crunch.

Bell Pepper

1.Store whole peppers without washing them. Any moisture on the pepper will make it rot faster in the fridge. Wait until you are ready to cook the pepper before you wash it.

2. Put peppers in a produce bag. Produce bags are made from mesh, which gives the peppers plenty of air. If you don’t have a produce bag, take a plastic grocery bag and poke a few holes in it.

3. Place bell peppers in the refrigerator’s vegetable drawer. The drawer will keep them fresh and crisp. Spread out the peppers as much as possible. If the drawer is tightly packed, they may not last as long.

4. Throw out bell peppers when they become too soft. Press lightly against the pepper’s skin with your fingertips. If the skin is firm and smooth, the pepper is still good. If it feels slightly spongy or wrinkled, you can cook the pepper, but don’t eat it raw. If the pepper is slimy or very soft, toss the pepper.