12/13/2025
FOOD PREP TIPS:
With the Christmas season approaching, many well-known kitchen tips reappear — some helpful, others stubbornly outdated.
To prevent unnecessary stress in the kitchen, we’re taking a closer look at a number of persistent produce myths. Understanding what is actually true can make your dishes tastier, longer-lasting and easier to prepare.
Myth 1: “Potatoes shouldn’t be washed before storing.”
This statement contains a grain of truth, but context matters.
For long-term storage, it is indeed better to keep potatoes unwashed, as moisture promotes spoilage. However, if you plan to use them within a few days, rinsing them briefly is no problem (1).
Holiday tip: Choose starchy potatoes such as Russets for fluffy mashed potatoes, and opt for waxy varieties when you want firm, golden roasts.
Myth 2: “Winter citrus is always sour.”
This is a common misunderstanding.
December is actually the peak season for sweet citrus. Cold nights combined with sunny days cause mandarins, Satsumas and Cara Cara oranges to accumulate natural sugars (2).
Holiday tip: Use sweet citrus to brighten salads, cocktails or desserts with minimal effort.
Myth 3: “Brown spots on apples mean the fruit is bad.”
Not necessarily.
Brown spots are often harmless and are usually a form of russeting or mild bruising. The inside of the apple is typically unaffected (3).
Holiday tip: Apples with a few cosmetic imperfections are perfect for pies, mulled cider, chutneys or stuffings.
Myth 4: “Carrots don’t freeze well.”
They do — provided they are blanched first.
Blanching helps maintain color, texture and nutritional value (4).
Holiday tip: Preparing and freezing carrots in advance can significantly reduce your workload during the busy holiday period.
Myth 5: “Cold weather makes vegetables lose flavor.”
The opposite is true for many winter vegetables.
FOOD PREP TIPS:
Carrots, kale and Brussels sprouts convert starches into sugars as a natural protection against frost, which makes them taste sweeter (5).
Holiday tip: Vegetables harvested after a light freeze often roast into especially flavorful dishes.
Myth 6: “Refrigerating tomatoes keeps them fresh.”
Refrigeration slows spoilage but diminishes flavor.
Tomatoes develop their best aroma at room temperature. Only refrigerate fully ripe tomatoes if you plan to cook with them soon (6).
Myth 7: “Bananas make other produce go bad.”
Bananas release ethylene gas, which accelerates ripening — not spoiling.
This can be helpful or inconvenient, depending on what you store nearby. Keep bananas away from apples, pears and avocados if you want them to last longer (7).
Conclusion:
These persistent myths can subtly influence holiday cooking — sometimes for the worse. With a clearer understanding of how storage, temperature, and natural plant behavior affect produce, you’ll have a better chance of turning your ingredients into delicious, fresh, and stress-free holiday dishes. A few small adjustments in handling can make a noticeable difference in flavor and longevity.
Ava
