The freshest produce tastes the best while proper storage ensures the fruits and vegetables last as long as possible. Purchasing fruits and vegetables at the peak of freshness means a better flavor, but when selecting produce any signs of spoilage indicate that it may not last much longer than one day. Different fruits and vegetables require different storage methods and following certain storage guidelines can guarantee they stay fresh longer.
Step 1
Buy fruits and vegetables that are uniform in color with no soft or brown spots, or wilted sections.
Step 2
Brush off any dirt from the fruits and vegetables to prevent harboring any harmful microorganisms.
Step 3
Store whole melons, potatoes, onions, shallots, garlic, squashes, citrus fruit, mangoes, papayas, pomegranates, tomatoes and bananas in a clean, dry area that maintains room temperature such as your kitchen counter.
Step 4
Store fruits including apples, apricots, blackberries, blueberries, cherries, figs, grapes, Asian pears, raspberries and strawberries in the refrigerator immediately; they don't require ripening first. Vegetables that should go immediately in the refrigerator include asparagus, green beans, lima beans, beets, Belgian endive, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, green onions, herbs, leeks, lettuce, mushrooms, peas, radishes, spinach, sprouts, summer squashes and sweet corn.
Step 5
Place pre-sliced fruits and vegetables purchased from the store such as melons, onions, peppers, citrus fruit and mangoes immediately into the refrigerator and use them within a couple days.
Step 6
Transfer fruits to the refrigerator once they ripen to extend their life by two or more days. Most fruits and vegetables are ripe when they have an even, glossy color and yield to slight pressure when pressed on.
Step 7
Place vegetables in a perforated plastic bag to allow for proper airflow. Snip off the tops of crisp vegetables if they are damp to avoid mold growth.
Step 8
Place fruits and vegetables in separate storage drawers in the refrigerator. The ethylene gas that fruit produces during the ripening process causes vegetables to spoil quicker.
Step 9
Store crisp vegetables in the refrigerator's crisper drawer.
Step 10
Keep the refrigerator temperature set to below 40 degrees F.
Step 11
Inspect the fruits and vegetables daily for signs of mold. Throw away any fruits or vegetables immediately that show signs of damage or spoilage to prevent spoiling the other produce. Eat fruits and vegetables within a few days for the best quality since longer storage causes a loss in freshness and flavor, but as long as the food does not have mold growth it is still safe to eat.
Tips and Warnings
- Buy produce that is in season for the freshest taste.
- Avoid washing produce until you are ready to eat it. Do not buy more produce than you can eat within 1 week.
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