Storage and Preparation Tips: Red Bell Peppers, Ataulfo Mango, Sunchokes

By January 19, 2012Storage and Preparation

Red Bell Peppers: Store unwashed and uncut in a plastic bag, in the vegetable drawer of the fridge. Wash before use.

Ataulfo Mango: Store at room temperature for several days to soften until they yield to gentle pressure and the skin wrinkles. Once ripe, you may refrigerate for a few days before using.

Sunchokes: Handle sunchokes with care as they will bruise easily. Store in a cool, dry, well-ventilated area away from light, or in the vegetable drawer of the refrigerator, wrapped in paper towels to absorb humidity, and sealed in a plastic bag. Sunchokes may be eaten raw or cooked. Before eating or cooking, scrub the tubers thoroughly with a vegetable brush. Peeling can be difficult due to the protuberances and is not necessary.



Author Terra

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