How to spot if your produce is still safe to eat and when you should ditch it for good!
- Replies 5
Everyone knows that grocery bills can add up quickly, so it’s natural to want to get the most out of your food budget.
But if you can time your shopping trips well, and you’re able to tell the difference between produce that you should keep, and produce that you should throw away, then you’re likely to save yourself some money.
That said, trying to salvage partially spoiled produce requires caution – it’s not safe to eat everything that looks only slightly off.
Different produce requires different levels of safety, so here’s a simple guide on what you should look out for and what you can do when disaster strikes in the vegetable aisle.
Browning produce: To eat or not to eat?
There's no need to panic if you find that your lettuce has turned brown at the edges – a lot of them do turn that colour after a short while. The browning is generally caused by oxygen interacting with enzymes in the plant, exposure to ethylene from other produce, or being stored at a temperature that's too high or too low.
But as long as the produce isn’t slimy or you’re not detecting any bad smells, you can often cut off the brown areas and eat the rest.
What to do with bruised fruits and veggies?
Fruit and vegetables are delicate, so they might get bruised during transport or handling, and this will present itself as a soft, brown spot under the surface of the skin.
Sometimes it appears as a bit of wrinkling on the skin with a mushy, brown area underneath. While it might be unappetising to look at, you can usually cut off the bruise. Don’t worry! The rest of it can still be eaten.
Sprouting vegetables: A surprising twist
Many of you might relate to this – you’re in the middle of making your lunch only to find out that your produce is sprouting! So, can you just snip off the sprouts and cook the rest?
In most cases, it is ok to cut away the sprouts and still eat the rest of the produce, as long as it’s still firm and doesn’t smell bad. Potatoes are the exception, however.
This is because potatoes that have sprouted can indicate higher levels of substances known as glycoalkaloids, which can be dangerous if consumed.
While you can still cut away any sprouts they’ve grown, make sure they are still firm and do not have any green skin or flesh, as this could be a sign of a high level of solanine in the potato, a toxin that is especially dangerous to children.
Meanwhile, one researcher by the name of Sabine Tanios offered an explanation as to why it’s okay to consume green potatoes offered on sale at your local grocery store – provided that you peel away the green spots before eating. You can read her explanation here.
It’s also generally okay to eat other kinds of vegetables when they’ve sprouted. Onions, garlic, and carrots are a prime example of this. However, be sure to carve out the sprouts before cooking.
The mouldy dilemma
Seeing mould on your produce can be disheartening – but don't despair just yet. Although ‘soft’ fruits and vegetables (such as oranges and eggplant) can't really be salvaged as the mould will have infiltrated the item, produce with less moisture (like capsicums) can have mouldy bits removed, and the rest be safe to eat.
No matter what, always trust your gut – if it looks or smells bad, it’s a good clue that it’s unsafe to eat, and you should chuck it in the bin.
When to say adios to your iffy produce
If you’re trying to save up as much as possible, cutting away the bad bits in your produce can help maximise the food you prepare and stretch your budget for longer. Of course, being thrifty doesn't mean sacrificing your health. Always err on the side of caution and toss food that looks suspect.
Some clear signs that your produce is a no-go include:
Do you have any tips for salvaging produce that’s starting to go off? Share them with us in the comments below!
But if you can time your shopping trips well, and you’re able to tell the difference between produce that you should keep, and produce that you should throw away, then you’re likely to save yourself some money.
That said, trying to salvage partially spoiled produce requires caution – it’s not safe to eat everything that looks only slightly off.
Different produce requires different levels of safety, so here’s a simple guide on what you should look out for and what you can do when disaster strikes in the vegetable aisle.
Browning produce: To eat or not to eat?
There's no need to panic if you find that your lettuce has turned brown at the edges – a lot of them do turn that colour after a short while. The browning is generally caused by oxygen interacting with enzymes in the plant, exposure to ethylene from other produce, or being stored at a temperature that's too high or too low.
But as long as the produce isn’t slimy or you’re not detecting any bad smells, you can often cut off the brown areas and eat the rest.
You can often cut out the brown areas of your produce and eat the rest. Credit: Wendy Wei/Pexels
What to do with bruised fruits and veggies?
Fruit and vegetables are delicate, so they might get bruised during transport or handling, and this will present itself as a soft, brown spot under the surface of the skin.
Sometimes it appears as a bit of wrinkling on the skin with a mushy, brown area underneath. While it might be unappetising to look at, you can usually cut off the bruise. Don’t worry! The rest of it can still be eaten.
Sprouting vegetables: A surprising twist
Many of you might relate to this – you’re in the middle of making your lunch only to find out that your produce is sprouting! So, can you just snip off the sprouts and cook the rest?
In most cases, it is ok to cut away the sprouts and still eat the rest of the produce, as long as it’s still firm and doesn’t smell bad. Potatoes are the exception, however.
Greening indicates that a toxin is present, which can be dangerous. Credit: Jane Doan/Pexels
This is because potatoes that have sprouted can indicate higher levels of substances known as glycoalkaloids, which can be dangerous if consumed.
While you can still cut away any sprouts they’ve grown, make sure they are still firm and do not have any green skin or flesh, as this could be a sign of a high level of solanine in the potato, a toxin that is especially dangerous to children.
Meanwhile, one researcher by the name of Sabine Tanios offered an explanation as to why it’s okay to consume green potatoes offered on sale at your local grocery store – provided that you peel away the green spots before eating. You can read her explanation here.
It’s also generally okay to eat other kinds of vegetables when they’ve sprouted. Onions, garlic, and carrots are a prime example of this. However, be sure to carve out the sprouts before cooking.
The mouldy dilemma
Seeing mould on your produce can be disheartening – but don't despair just yet. Although ‘soft’ fruits and vegetables (such as oranges and eggplant) can't really be salvaged as the mould will have infiltrated the item, produce with less moisture (like capsicums) can have mouldy bits removed, and the rest be safe to eat.
No matter what, always trust your gut – if it looks or smells bad, it’s a good clue that it’s unsafe to eat, and you should chuck it in the bin.
When to say adios to your iffy produce
If you’re trying to save up as much as possible, cutting away the bad bits in your produce can help maximise the food you prepare and stretch your budget for longer. Of course, being thrifty doesn't mean sacrificing your health. Always err on the side of caution and toss food that looks suspect.
Some clear signs that your produce is a no-go include:
- A slimy feel and texture
- Soft and mushy consistency
- A bad smell (or a bad taste)
.png){kind=icon}
and a beautiful garden thanks to all three.
