A kitchen expert is urging Britons to store berries, salad leaves, chopped fruit, and soft herbs correctly as the UK braces for another spell of hot weather ahead of the bank holiday weekend. Failure to do so could mean wasting money as food spoils faster in overfilled fridges.
Kitchen specialist warns: consume these items promptly
Britons are being advised to consume particular foods swiftly and store them correctly as higher temperatures arrive across the UK before the bank holiday weekend. Weather forecasters anticipate another bout of warm conditions throughout sections of the nation, with many homes set to purchase barbecue supplies, picnic staples, and fresh produce.
However, kitchen specialists caution that the heatwave could also result in families squandering cash if food deteriorates more rapidly in overflowing fridges. Michael Forbes, Kitchen Expert at AEG, noted that foods containing high water levels are particularly at risk during warmer conditions, as reported by creatorzine.
He cautioned that berries, salad leaves, chopped fruit, vegetables, and soft herbs can all perish considerably quicker if not stored appropriately.
Storage tips for the heatwave
"When BBQ weather arrives, we often stock up on fresh ingredients like berries, salad leaves, chopped fruit, vegetables, and soft herbs," he stated. "Because these foods have a high-water content, they can be more prone to spoiling in warm weather if they aren't stored correctly in the fridge. Many people assume certain foods naturally spoil faster in the heat, but storage is one of the biggest factors."
The specialist said elevated temperatures can heighten the likelihood of mould and bacteria developing, especially when fridges are packed too full before hectic weekends. "To help reduce food waste, it's important to keep a fridge between 3-5°C and the freezer at -18°C, while also avoiding overfilling shelves, as this can prevent cold air from circulating properly," Forbes added. "Consistent airflow and stable temperatures can make a significant difference in preserving the freshness and quality of ingredients for longer."
He further recommended that households place raw meat, poultry, and fish on the bottom shelf of the fridge, where it is at its coldest. Fresh fruit and vegetables should likewise be stored with care, particularly during warm spells when elevated moisture and humidity can cause produce to spoil at a faster rate.
The advice comes as millions gear up for the sunny bank holiday weekend, with supermarkets bracing themselves for a spike in demand for barbecue essentials and summer favourites.
