TLC FOR YOUR VEGGIES
Honeydew Melons - Whole, ripe honeydew melons can be stored in the refrigerator for up to five days. Enclose them in plastic bags to protect other produce from the ethylene gas that honeydew gives off. Once cut, honeydew should be sealed in an airtight container or wrapped and stored in the refrigerator, where it will keep for up to three days.
Lemons - Uncut lemons can be left out on the counter. Once cut, place inside a zip-locked bag, squeezing out as much air as you can. In this state, the lemons may retain most of their juice and flavor for as long as four weeks.
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.
String Beans - Store unwashed fresh beans in a reusable container or plastic bag in the refrigerator crisper. Whole beans stored this way should keep for about seven days.
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.
Thai Watermelon - Watermelon can be stored in the refrigerator for up to two weeks (sometimes as long as three). After cutting the melon, wrap the cut side in plastic and store in the fridge for up to three days. The plastic will prevent the watermelon from absorbing the flavors of other foods in the fridge and will keep its flesh moist.
Kale - Wash, dry and store in an airtight container in the refrigerator. Less moisture is best.
Okinawan Spinach - The leaves will keep refrigerated in a plastic baggie for up to 10 days. The leaves can also be shredded in a blender and frozen for consumption later.
Lettuce - Lettuce is best stored in a dry package and kept in the crisp drawer for five to seven days.