You’re Probably Storing and Prepping Your Produce Wrong

— -- Many of my clients assume they should be eating fresh, raw produce to reap the most health perks possible. But the reality is, several studies have debunked conventional wisdom about the best ways to store, prep, and cook fruits and veggies. Check out these science-backed tips for getting the most nutritional bang per bite from seven of your favorites.

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Store watermelon at room temperature

In contrast, the study found that when other types of melons were chilled, their nutrient levels remained about the same. To optimize the longevity of your melons however, the best temp to store them at is a cool 55 degrees. A whole melon will last up to three weeks at that temperature, versus one week in the refrigerator. (Once you slice the melon, leftovers should go in the fridge.)

Steam broccoli

Researchers compared how boiling, steaming, and microwaving impacted the total flavonoid antioxidant levels of broccoli, and found that steaming had a minimal effect. (Meanwhile microwaving diminished levels by up to 97%, and boiling caused a 66% loss.)

To up the appeal of steamed broccoli, toss it with a healthy, flavorful coating, like a bit of sundried tomato pesto, olive tapenade, or tahini. You could also top it with a nut-based sauce, like my favorite—warmed almond butter seasoned with a bit of fresh grated ginger, minced garlic, and crushed red pepper.

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Cook and then chop carrots

The study also found that cooking before chopping preserves more natural flavor. When 100 people were asked to wear a blindfold and compare the carrots, more than 80% rated those that were cut after cooking as tastier.

Let pears get super ripe

Pair leafy greens with good fat

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Stock up on frozen blueberries

Let garlic sit after you crush it

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Cynthia Sass, MPH, RD, is Health's contributing nutrition editor. She privately counsels clients in New York, Los Angeles, and long distance. Cynthia is currently the sports nutrition consultant to the New York Yankees, previously consulted for three other professional sports teams, and is board certified as a specialist in sports dietetics.This article originally appeared on Health.com.