Summer in Vietnam brings a dazzling bounty of fresh fruits and vegetables, from luscious longans to vibrant plums and crisp morning glory. But with the heat and humidity, keeping that farm-fresh goodness lasting can be a challenge. Don’t let your delicious produce wilt away! Here are ByNature’s top tips to help you savor every bite and make your summer harvest stretch further.
Why Your Produce Needs a Little TLC in Summer
The warmer temperatures and higher humidity accelerate ripening and spoilage. Understanding how to store each type of fruit and vegetable correctly is your secret weapon against food waste and ensures you enjoy maximum flavor and nutrients.
General Rules for Summer Freshness:
- Don’t Wash Until You’re Ready! Excess moisture is the enemy of fresh produce, promoting mold and bacterial growth. Wash fruits and vegetables just before you plan to eat or use them.
- Inspect & Separate: Remove any bruised or rotting pieces immediately, as one bad apple (or mango!) can spoil the whole batch. Ethylene-producing fruits (like ripe mangoes, tomatoes) should be stored separately from ethylene-sensitive items (like leafy greens, cucumbers).
- Aerate Your Storage: Avoid sealing produce in airtight containers unless specifically recommended. Air circulation is key for many items.
Specific Tips for Your Favourite Vietnamese Summer Produce:
Tropical Delights (longan, lychee, rambutan, mango, passion fruit, dragon fruit)
- Longan, lychee, rambutan: These delicate beauties thrive in cooler, slightly humid conditions. Store them unwashed in a loosely tied plastic bag (or a container with some ventilation) in the crisper drawer of your refrigerator. They can last up to 1-2 weeks this way.
- Mangoes & passion fruit: If unripe, leave them on the counter at room temperature until they ripen. Once ripe, move them to the refrigerator to extend their life for a few extra days.
- Dragon fruit: Store whole, unwashed dragon fruit in a plastic bag in the refrigerator’s crisper drawer for up to 2 weeks. Once cut, wrap tightly and consume within a few days.
Juicy plums & refreshing watermelon
- plums: Unripe plums should sit on your counter at room temperature in a single layer to ripen. Once they yield slightly to pressure, transfer them to the refrigerator in a perforated bag to extend their freshness for another week or so.
- watermelon: A whole, uncut watermelon can happily live on your counter at room temperature for up to two weeks. Once cut, wrap the remaining pieces tightly in cling film or place in an airtight container and refrigerate. Consume within 3-4 days.
Crisp greens & garden veggies (morning glory/rau muong, cucumbers, tomatoes, eggplant)
- Leafy greens (like rau muong): This is where moisture management is crucial. After delivery, if you plan to use them over a few days, give them a gentle wash, then dry them thoroughly (a salad spinner is great for this!). Wrap them loosely in a paper towel, then place in a breathable bag or container in the crisper drawer. This keeps them crisp, not soggy.
- Cucumbers: Store unwashed in the refrigerator, preferably in the warmer part of your fridge (not the coldest shelf) or crisper drawer. Avoid extreme cold, which can cause chilling injury.
- Tomatoes: For the best flavour, keep ripe tomatoes on your counter at room temperature, away from direct sunlight. Only refrigerate them if they are very ripe and you need to extend their life for a few more days, but be aware it can slightly dull their flavour and texture.
- Eggplant: Store whole, unwashed eggplants in a cool, dark place (like a pantry) or in a loosely closed plastic bag in the refrigerator’s crisper drawer. Use within a week.
By giving your amazing ByNature produce a little extra care, you can reduce waste, ensure you’re always reaching for fresh, vibrant ingredients, and make the most of Vietnam’s abundant summer harvest.
Ready to stock up on the freshest summer delights?
Shop our seasonal collection online shop fruits & veg or visit us at 18 Truc Duong, Thao Dien!
