TLC FOR YOUR VEGGIES
Papaya - A papaya that is partially yellow should be left at room temperature and allow to ripen for a few days. If you want to speed this process, place in a paper bag with a banana. Ripe fruit should be stored in the refrigerator and consumed within one or two days for maximum flavor.
Bok Choy - to store in the refrigerator, remove loose leaves and clip the box choy so a short stem remains, then wrap the head in a damp paper towel, and place it in a perforated plastic bag in the vegetable.
Cantaloupe - Once ripe or cut, the melon should be refrigerated and consumed within 2 days.
Corn - Place ears of corn in your refrigerator as soon as possible. Leave the husk on, if possible, and let the corn sit in the fridge uncovered. Keep the temperature at or below 40 degrees to reduce the amount of natural sugars in the corn from turning to starch at higher temperatures.
Cucumber - Wrap in a moist towel and place inside the fridge. If you’re planning on eating them within a day or two after buying them, they should be fine left out in a cool room. Lasts up to a week in the fridge.
Eggplant - Eggplant will do fine left out in a cool room. Avoid washing your eggplant, as it doesn't like any extra moisture around its leaves. For longer storage, store it in the crisper. Keeps five to seven days.
Sweet Onion - Store in a cool and dry area that is not exposed to light. Uncut onions should last two to three months on the shelf. Once cut, cover exposed flesh with plastic wrap and store in the fridge.
Tomatoes - Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple.
Lettuce - Lettuce is best stored in a dry package and kept in the crisp drawer for five to seven days.