One of the great things about living in Playa del Carmen is that we have access to great fresh fruits and veggies year round. Some, the staples like onions, tomatoes, cucumbers and limes, to name just a few, are remarkably inexpensive. Others, the more exotic treats that are shipped in from the US and Canada, can get pretty pricey and may only appear for a few days at a time in DAC, Chedraui or Soriana. If you are going to spend good money on fresh produce you want to eliminate as much waste as possible, right? What is the best way to keep our fruits and veggies crisp and delicious in a climate that turns bananas brown before I can get them home from the store?
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