Storage Tips For Produce

1. Apples

  • Store in a cool, dark place or in the fridge.
  • Keep away from other produce to prevent ethylene gas from speeding up the ripening of other fruits and vegetables.

2. Bananas

  • Store at room temperature until ripe.
  • Once ripe, they can be refrigerated to slow further ripening; the skin will darken but the banana inside will stay the same.

3. Potatoes

  • Store in a cool, dark, and well-ventilated place.
  • Avoid storing near onions to prevent spoilage.

4. Onions

  • Store in a cool, dark, well-ventilated place, separate from potatoes.
  • Do not refrigerate unless cut.

5. Tomatoes

  • Store at room temperature away from direct sunlight.
  • Refrigerate only when fully ripe to extend shelf life.

6. Lettuce and Leafy Greens

  • Store in the fridge in a produce drawer or in a plastic bag with a few holes for airflow.
  • Keep lettuce away from fruits that emit ethylene gas like apples and bananas.

7. Carrots

  • Store in the refrigerator.
  • If they come with tops, remove the tops to prolong freshness.

8. Citrus Fruits (Oranges, Lemons, Limes)

  • Store in a cool place or in the refrigerator.
  • Can be kept at room temperature if they will be used within a week.

9. Berries (Strawberries, Blueberries, etc.)

  • Refrigerate in their original container or a covered bowl.
  • Only wash them just before use to prevent mold.

10. Avocados

  • Store at room temperature until ripe.
  • Once ripe, they can be stored in the refrigerator to extend shelf life.

11. Broccoli

  • Store in the refrigerator.
  • Keep in a produce drawer or wrap in a damp paper towel and place in a breathable bag.

12. Cucumbers

  • Store in the fridge, preferably in the crisper drawer.
  • If used partially, wrap the remaining piece tightly in plastic wrap.

13. Bell Peppers

  • Store in the refrigerator.
  • Keep whole peppers dry in a plastic bag or produce drawer.

14. Mushrooms

  • Store in the refrigerator in their original packaging or in a paper bag.
  • Avoid washing until just before use, as moisture accelerates spoilage.

15. Garlic

  • Store in a cool, dry, well-ventilated area.
  • Avoid refrigeration as it can cause sprouting.

16. Zucchini and Summer Squash

  • Store in the refrigerator.
  • Keep in a plastic bag with one end open to encourage airflow.

17. Eggplant

  • Store in the refrigerator.
  • Use within a few days as it does not have a long shelf life.

18. Sweet Potatoes

  • Store in a cool, dark, well-ventilated place.
  • Avoid refrigeration as it affects the taste and texture.

19. Grapes

  • Store in the refrigerator, preferably in a plastic bag.
  • Keep unwashed until ready to eat to prevent mold.

20. Peaches, Nectarines, and Plums

  • Store at room temperature until ripe.
  • After ripening, they can be refrigerated to slow down the ripening process.

21. Melons

  • Store whole melons at room temperature for better flavor.
  • Once cut, refrigerate in a sealed container.

22. Pears

  • Store at room temperature until ripe.
  • Refrigerate ripe pears if not consuming immediately.

23. Green Beans

  • Refrigerate in a plastic bag.
  • Use within a week for optimal freshness.

24. Asparagus

  • Store upright in a cup or bowl with water in the refrigerator.
  • Cover loosely with a plastic bag.

25. Kiwi

  • Store at room temperature until ripe.
  • Once ripe, they can be refrigerated to extend freshness.

26. Bunched Coriander (Cilantro)

  • Store in the refrigerator.
  • Place the stems in a jar or glass of water, like a bouquet of flowers.
  • Cover the leaves loosely with a plastic bag.
  • Change the water every few days to maintain freshness.
  • Alternatively, wrap the stems in a damp paper towel and place them in a plastic bag.