9 ways to use overripe fruits and vegetables or prevent them from spoiling

A third of the food produced in the world ends up in the garbage. If those foods that are thrown away without thinking about it were used, the entire population of the world could be fed.

End the reasons that cause food to go to waste; such as supermarket chains throwing away what no longer looks perfect, or excessively processed foods being produced, it is an issue that requires many changes in the production system in which we live.

However, we can start at home by learning how to use overripe fruits and vegetables just before they go bad.

1. Tomatoes

When the tomatoes are ripe for the salad, you can still make sauce. Shred them and use that sauce right away. You can also store it for up to 3 days in the fridge, or up to 6 more months in the freezer!

2. Grapes

When the grapes start to soften, wash them, pat them dry, and place them in the freezer. You can use them as ice in your snacks and even in wines, so that the cubes do not melt and become watery.

3. Red fruits

Berries, such as strawberries, raspberries, and blueberries, can be frozen just as they begin to soften. You can then use them in smoothies, jams, or pie fillings. Attention: freeze them on a tray and then transfer them to a freezer bag, because if you freeze them in the bag, a compact ice ball will form.

4. Herbs

If your garden gave too many aromatic herbs that you have already harvested and they begin to look wilted, you can put them in the freezer, in an ice tray covered with oil. You can use this mixture in marinades, sauces and dressings to give them all the flavor of fresh herbs.

5. Zucchini and yellow squash

When the courgette begins to soften, it can be made into a paste: cut into slices, cover with oil, season with salt and oil, and roast for about 15 minutes. A puree is made, which can be used as a dressing for salads and pasta, or in sandwiches. Lasts up to another 4 days in the refrigerator.

6. Apples

Gritty apples can be grated on top of salads for a crisp, sweet and healthy addition.

7. Bananas

With the ripe bananas you can make an excellent banana pudding. But if you don’t have time to cook, you can cut and freeze them, and then use them in shakes, smoothies, purees for babies, or to make the same bread or pudding but later.

8. Citrus

When citrus fruits have been in the fridge for more than 2 weeks and are about to go bad, they can be squeezed, and the juice will last a few more days. Do not forget to grate the shell and save it to use it in pastries or infusions.

9. Cucumbers, Peppers, Radishes and Carrots

When these vegetables start to lose their fresh qualities, it’s time to pickle them. To make pickles, chop vegetables, removing any brown parts, and heat 1 cup white vinegar, 1/3 cup sugar, and 3 tablespoons salt over high heat, stirring. Then place the vegetables in a sterilized glass jar, and cover them with the still hot liquid. If it doesn’t reach the liquid, or you can add some water. Refrigerate for at least 6 hours, and then you can store them for 2 weeks. Use them in sandwiches and salads, in small quantities because their flavor is very strong.