It's time to say goodbye to waste! Extend the life of your fruits and vegetables with these crisper drawer tips and tricks.
Do you actually know how to use the crisper drawer in the refrigerator, or do you find yourself cramming produce in there in a mad dash to unload the groceries? I’ll be the first one to admit it—I actually used those drawers as beer storage for a long time. Once I graduated from my college phase, I still haphazardly put fruits in one drawer and vegetables in the other.
The crisper drawer was a mystery for years, but now I realize it’s a fruit and vegetable lifesaver. Getting the most out of your refrigerator’s crisper drawer can significantly extend the life of your fruits and vegetables. That not only saves you money on groceries, but it also makes sure that your food tastes super fresh, too! It’s time to stop storing our food wrong and learn the right way to use those crisper drawers.
Adjust the Humidity Sliders
The crisper drawer extends the life of your fruits and vegetables by controlling the airflow around them via the vents. Most crisper drawers have adjustable humidity vents, allowing you to close off the airflow (creating more humidity) or open it up (creating a low-humidity environment). The best way to manage your crisper environment is by creating one high- and one low-humidity crisper drawer. We’ll take a look at what you’ll want to store where in a moment.
Trap Ethylene Gas
The primary reason your food is going bad? Something called ethylene gas. Certain fruits (like bananas, kiwis and pears) release a hormone known as ethylene gas as they ripen. This gas is great if you want to quickly ripen an avocado, but it’s not so ideal if you want to keep your lettuces fresh. Luckily, your refrigerator’s crisper drawer can help with that! When you shut down the airflow access and create a high-humidity crisper drawer, you also trap all that ethylene gas inside. That means it can’t escape, so it won’t be able to prematurely soften or discolor your other produce.
Use the Humidity Zones Wisely
As a general rule of thumb, use the low-humidity setting for anything that rots easily. That means apples, pears, avocados, melons or stone fruits. The high-humidity drawer is great for anything that wilts—think thin-skinned vegetables like asparagus or leafy vegetables like greens. The high-humidity drawer is also ideal for ethylene gas sensitive items (like strawberries). Since most of the ethylene producers will be in the other drawer, your items will be super safe here.
The crisper drawer is designed to work best when it’s two-thirds full, so don’t be afraid to load it up! Talk about the perfect motivator to stock up on healthy fruits and vegetables. But, everything in moderation, of course. Be careful not to pack the drawers too tightly. Your food won’t be able to breathe if it’s in close quarters. And the weight of heavy items could damage more delicate items.
Serve up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
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The combination of peppery arugula, sweet strawberries and robust feta cheese may sound unusual, but one bite wins over taste buds.—Carala Horne, Meridian, Mississippi
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. —Melissa Meinke, Fawn Grove, Pennsylvania
Cucumbers are my very favorite garden vegetable, so I use this recipe often. I got it from a friend years ago. I've heard this refreshing dish keeps very well in the refrigerator, but it goes so fast around our house, I've never found out for myself. —Karen Ann Bland, Gove, Kansas
At lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
Everyone raves when I bring this refreshing, creamy grape salad to potlucks. For a special finishing touch, sprinkle it with brown sugar and pecans. —Marge Elling, Jenison, Michigan
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
For much of the year, I can use my garden's produce when I make this cool salad. In spring, the salad mix and radishes come from my crop. In summer, I use the tomatoes, cabbage and carrots. What a good feeling! —Evelyn Gubernath, Bucyrus, Ohio
My mother made the best warm potato salad, and now it's a tradition at all of our tables. Sometimes I use Yukon Gold potatoes to make it even prettier. —Patricia Swart, Galloway, New Jersey
When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! —Rebecca Clark, Warrior, Alabama
My Caesar with grilled chicken is a healthier alternative to heavy meat and potatoes dishes. After grilling the kabobs, we serve them family style. —Melissa Adams, Tooele, Utah
I created this colorful salad when I was invited to a friend's Easter egg hunt and potluck picnic. The guests were begging to get my recipe. Let the flavors infuse overnight for the best taste. —Cheryl Magnuson, Apple Valley, California
My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
I’ve used my Nicoise as an appetizer or a main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, make-ahead salad! —Jan Meyer, St. Paul, Minnesota
My family is always happy to see this fruit and veggie salad on the table. If strawberries aren’t available, substitute mandarin oranges and dried cranberries. —Irene Keller, Kalamazoo, Michigan
My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
Tossing this salad together with creamy avocado and tangy citrus is so simple, and it practically makes a meal of itself. —Karole Friemann, Kimberling City, Missouri
Like the French, I pack my classic Nicoise salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps the dish come together fast. —Valerie Belley, St. Louis, Missouri
The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan
This sweet carrot salad, with pina colada yogurt, macadamia nuts and green grapes, has a tropical theme. Just mix and chill out. —Emily Tyra, Milwaukee, Wisconsin
Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after 20 minutes or so to allow the flavors to meld. —Donna Marie Ryan, Topsfield, Massachusetts
On long summer days when we just want to relax, I make a cool salad with avocado, berries and mint. The tangerine dressing is refreshingly different. —Carole Resnick, Cleveland, Ohio
My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radishes, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario
I enjoy cold pasta salads and rice salads, so I decided to make one with orzo, a rice-shaped pasta. Feel free to add other favorite veggies—like asparagus and green beans—and serve with rolls or pita bread.—Valonda Seward, Coarsegold, California
The slightly sweet flavor of this salad's dressing is a great contrast to the rich bacon. You can substitute cauliflower for the broccoli if you prefer. —Janet Roth, Tempe, Arizona
This dish won second place in a summer salad recipe feature published in our local newspaper. But it takes first place with my family, always happy to try my new creations. —Marla Arbet, Kenosha, Wisconsin
Living in California, the "salad bowl" of the United States, I’m inspired to cook nutritious meals like cioppino. Whenever my friends and I get together, this salad—a spin on the classic seafood stew—is the top request. —Cleo Gonske, Redding, California
Bow tie pasta with strawberries makes a refreshing salad, especially with a little chopped mint. I multiply it for brunches, potlucks, even tailgates. —Barbara Lento, Houston, Pennsylvania
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you'd like. —Deborah Loop, Clinton Township, Michigan
My husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This greek yogurt chicken salad has become one of our favorites to take on trips to the beach. —Janine Cooper-Moren, Portland, Oregon
This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.