By following a few tips to make food last longer in the Montessori classroom, schools can cut back on cost and food waste. Sometimes in the snack rotation, a family will forget to bring in enough produce for food preparation work, because their focus is on daily snacks. But as Montessori educators know, food preparation is an important activity not only in Early Childhood classrooms, but in Elementary classrooms, as well. Educators can plan their food preparation curriculum in advance to make sure produce lasts as long as possible and staples like apples are always available.

How to Store Fruits and Vegetables

There isn’t one rule for all fruit and vegetable storage that will make them last longer. There will be some trial and error involved as you learn which storage cupboard works best and what produce items should never be stored together. Try to date all packaging as it is received or purchased, so everyone from teachers to assistants knows which produce to serve first. Also, rework your food preparation rotation so that the produce matches whatever fruit and vegetables are in season in your area. Balance those items with a staple food preparation item like apples. This way the seasonal produce can be used within the first part of the rotation and the staples saved for the end.

Note: Not all produce listed will be available year-round in all locations. And some produce does not store well for food preparation like peaches, plums, and apricots. Check with your administration to be sure all food preparation areas adhere to health codes. Always know which children have food allergies and sensitivities so that those allergens are never introduced into the classroom.*

Apples, Avocadoes, and Bananas

• Cost-effective to buy in bulk
• Ripe or near-ripe produce can be kept in the refrigerator to last longest
• Sprinkle leftover slices with lemon juice to prevent browning
• Store leftover slices in a sealed container in the refrigerator
• Store apples and bananas away from other fruit or vegetables (they release ethylene gas which promotes ripening of other fruits and vegetables)

Blackberries, Blueberries, Raspberries, and Strawberries

• Refrigerate at front of fridge to avoid accidental freezing
• Keep in an open container for airflow
• Pick out any berries with signs of mold
• Do not wash until right before eating
• All can be frozen, but only blueberries retain their shape well

Broccoli and Cauliflower

• Refrigerate in the crisper drawer
• Keep in an unclosed plastic or reusable silicone bag
• Keep away from apples and bananas (these vegetables are very sensitive to ethylene gas)

Carrots, Celery, and Radishes

• Keep in refrigerator’s crisper drawer
• Need a balance between moisture and cold
• Keep leftover sliced carrots, celery, or whole radishes submerged in water in the refrigerator (replace water every few days)

Cucumbers

• Pickling varieties are firmer and last longer than "garden" varieties
• Require cool and dry for storage
• Wrap in a paper towel or dry dish towel and place in crisper drawer

Cherries and Grapes

• Place bag of unwashed fruits to the front of the refrigerator
• Be sure bag allows enough airflow
• Both freeze well (wash, dry, and freeze fruits whole)
• Cherries can be pitted before freezing (they do not retain their shape)
• Frozen grapes can be served partially thawed so their shape and texture are preserved

Citrus (Clementines, Lemons, Oranges, Tangerines)

• Ethylene gas resistant, so they can be stored near apples and bananas
• Long-lasting when kept loose or in a mesh bag in the crisper drawer
• Sections or slices can be frozen for later use (drink garnish, smoothie)

Melons

• Can ripen quickly
• Store the whole melon in the refrigerator
• Slices can be stored in a sealed container for a few days
• Some melons, such as cantaloupe, freeze well in pieces (cubes or melon balls)

Peaches, Plums, and Apricots

• Do not have a long shelf life
• Store ripened fruits in the refrigerator
• Peeled and cut fruits freeze well, but do not retain shape

Pears

• Some varieties have a long shelf life (over a month for winter pears)
• Store ripened fruits in the refrigerator

Peppers

• Require a balance between moisture and cold
• Store in a plastic bag or reusable silicone bag in the crisper drawer
• Slices freeze well

Tomatoes

• One of the easiest plants to grow in a school garden
• Store ripe tomatoes in the refrigerator
• Whole and pieces both freeze well, but do not retain shape

Your school’s location will determine which fruits and vegetables to stock in which season. Talk with local farmers and cooperatives to get an idea of how to schedule your food preparation activities. Through food preparation children learn to take care of themselves, others, and their communities at large.

Note: Not all produce listed will be available year-round in all locations. And some produce does not store well for food preparation like peaches, plums, and apricots. Check with your administration to be sure all food preparation areas adhere to health codes. Always know which children have food allergies and sensitivities so that those allergens are never introduced into the classroom.

About the Author

V. Kulikow is a former Montessori teacher and youth services librarian. She currently works as a UX designer and enjoys content creation both with words and images. On weekends you can find her gardening, taking nature photos, and working on her garden design certification through the Native Plant Trust.

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The opinions expressed in Montessori Life are those of the authors and do not necessarily represent the position of AMS.