It happens to every one of us: we buy produce at the grocery store with the best of intentions, leave it alone for a few days, only to find it rotten at the back of the fridge when we are ready to use it. Making the most of your produce before it goes bad can feel like a losing game. Understanding where and how to store your produce is a crucial part of getting your produce to last longer at home.
Tips & Tricks
- Fruits and veggies should not be stored together. Fruits last longer in low humidity environments, while vegetables do well in high humidity.
- Store each type of produce in its own container. Several fruits and vegetables produce ethylene, a chemical that helps them ripen, which can cause neighboring produce to ripen sooner if they are in the same container.
- Keep your refrigerator temperature between 34°- 40°F (1°-4°C) in order to minimize pathogenic bacteria growth without freezing your produce.
Fresh Produce and Berries
Keep dry (don’t wash until you eat them) to slow down mold growth
Citrus Fruits
Store in a mesh bag to allow for oxygen circulation
Celery
Wrap in foil to keep stalks crisp and fresh
Carrots
Cut off the leafy green tops to prevent them from leaching nutrients from the body of the carrot
Asparagus
Keep bunch upright in a glass of water to maintain freshness and hydration
Cucumbers
Dry completely, wrap in a paper towel, and place in the crisper drawer to keep fresh
Mushrooms
Store together in paper bag in order to absorb excess moisture
Bell Peppers
Store in a dry, sealed bag in the crisper drawer to prevent them from turning soft, slimy, or moldy
Greens and fresh herbs
Store in a sealed bag to reduce oxygen flow and maintain nutritional value
Produce that does not need to be refrigerated:
- Apples
- Basil
- Garlic
- Honey
- Nectarines
- Onions
- Peaches
- Pears
- Squash
- Tomatoes
