The number one food that we throw out is citrus. We have been storing it wrong. We put lemons and limes in the crisper drawer in the refrigerator, where they turn brown and leathery in very short order.
According to this site, we should store our citrus in the fridge, but in a bowl, loosely and not in a container that will concentrate the gasses that citrus gives off. Also, our citrus should not be stored with other vegetables, because it causes them to spoil more quickly. We are seeing that also. So storing our citrus wrong is leading to accelerated spoilage on all of our fresh vegetables. Since we are trying to convert our diet over to primarily fresh foods, increases spoilage in that area leads to added expense right where we don’t need it.
Just thought I would pass this on to you, if you find yourself in the same boat.
One Small Change at a Time 
Thank you!! I recently was in FL and sent myself (& last week received) a case of grapefruits from Harvey’s in Cocoa, FL. They are most famous for their Honeybell tangerines, which ripen in January, but now is grapefruit time. I have a 8 left and am trying to have two a day. Thanks for this blog. This info is right on time!
LikeLike
Youre welcome. Thanks for letting me know im helping!
LikeLike
The best way to store citrus is on the tree, I am glad I have that option, but that is good info for those that don’t have that option. Another good way to store many citrus fruits is to freeze them–in the peel works just fine for lemons, mandarins, and kumquats. You can always freeze the juice as well if you have an excess. Also, I keep a small bowl of citrus zest with sea salt near my stove and I add zest to it anytime it is getting low–that is one reason I freeze citrus in the peel.
LikeLike