Proper food storage not only saves money, but guarantees that you will have healthy, nutrient rich foods on hand when you’re ready to eat them. Whether you’re storing fruits and vegetables for short or long-term use, there is a right and wrong way to do it.
First, pay attention to moisture and temperature. Too much moisture or humidity, and you’ll get mold, yeast and bacteria growth. Second, be aware that some fruits and vegetables will emit ethylene gas. Ethylene gas is a plant hormone that has the job of regulating its growth and development process. It can also be produced as a reaction to some type of injury to the plant such as bruising or cutting. Other evidence of the presence of ethylene gas is yellowing, withering leaves, discoloration, and softening.
With this in mind, it is important to know which fruits and vegetables will emit ethylene gas. It is also important to know which fruits and vegetables to keep separate from each other.
On the list of produce that emit ethylene gas are apples, pears, blueberries, melons, apricots, bananas, avocados, kiwis, peaches, nectarines, figs, pears, asparagus, plums, and cantaloupes.
How to Shop for Fresh Fruit
You’ve heard the computer expression “garbage in/garbage out.” The same holds true for shopping for produce. Buying produce that is overripe, bruised, or damaged is setting you up for failure.
If you can afford to, buy fresh organic fruits and vegetables. Farmer’s markets are great places to shop for quality produce. The United States Department of Agriculture (USDA) publishes an online national directory to help you find one in your area.
Below are charts that will help you choose the freshest fruits and veggies throughout the year based on color, texture, firmness, and seasonality.
Fruits |
Peak Season |
Look for these qualities: |
|---|---|---|
| Apples | Sep-May | Firm with good color |
| Apricots | June-July | Plump, firm & golden yellow |
| Avocados | Year-round | Green to black color; bends slightly when pressed |
| Bananas | Year-round | Yellow with tinge of green color; firm |
| Blueberries | June-August | Firm & plump with tight skin |
| Cranberries | Sept-Dec/March-July | Firm & plump with tight skin |
| Cherries | May-June | Light to dark red, firm |
| Coconut | September-March | Shake to hear milk inside; good weight for size |
| Figs | July-September | Soft to touch. If smells sour then don’t use |
| Grapefruit | October-June | Heavy, smooth healthy skin; firm |
| Grapes | June-December | Uniform clusters, tender, plump, flexible stems |
| Kiwi | June-August | Soft to touch with avocado-like firmness |
| Lemons | Year-round | Shiny skin, firm, heavy for size |
| Lime | May-October | Shiny skin, firm, heavy for size; avoid dry skin |
| Mangos | April-August | Yellow/reddish skin color, not too soft |
| Cantaloupes | May-September | Smell for fresh aroma, thick netting w/yellow tinge |
| Honeydew | Feb-October | Yellow rinds with fresh smell |
| Watermelon | May-August | Cream-colored underbelly, dull surface |
| Nectarines/Peaches | June-September | Firm; yellow/reddish color |
| Oranges | November-June | Shiny skin, heavy for size |
| Papayas | Year-round | Greenish yellow; slight ‘give’ when pressed |
| Pears | August-May | Stem end yields slightly when pressed |
| Pineapples | February-August | Pine smell; ripe when leaves can be easily removed |
| Plums | June-September | Yields to gentle pressure; dark-bright red |
| Pomegranates | September-Nov | Purple-red color, thin-shiny skin |
| Tangerines | November-Jan | Glossy, loose skin |
| Tangelos | Jan-October | Glossy, loose skin |
Vegetables |
Peak Season |
Look for these qualities: |
|---|---|---|
| Artichokes | March-May | Healthy green color, heavy for size, plump globes |
| Asparagus | March-June | Tender green stalks with tightly closed buds |
| Green/Wax Beans | April-October | Long, straight and blemish-free pods |
| Lima Beans | April-August | Plump pods that are lime green in color |
| Beets | June-October | Avoid long roots and rough skin; deep red; firm |
| Belgian Endive | October-May | White with green cast; firm with no bruises |
| Broccoli | October-May | Closed and firm dark green florets; tender stalks |
| Brussel Sprouts | October-Nov | Small, tight, bright-green heads |
| Cabbage | Year-round | Weighty for size with solid heads; well-trimmed |
| Carrots | Year-round | Firm/bright;avoid rough, cracked or green-tinged |
| Cauliflower | Sept-November | Bright green leaves around closely packed florets |
| Celery | Year-round | Crisp, strong stalks; Green/light green color |
| Corn | May-September | Plump, milky kernels; fresh, green husks |
| Cucumbers | May-August | Firm, uniform shape; bright, shiny green skin |
| Eggplant | August-Sept | Dark purple smooth, firm skin; bruise and cut-free |
| Lettuce | Year-round | Medium weight for size; no wilting or bruising |
| Mushrooms | November-April | Frim, dry caps and stems |
| Okra | May-September | Bright green, bruise-free pods < 4.5″ long |
| Onions | Year-round | Hard and well-shaped; small neck; dry skin |
| Parsnips | October-April | Smooth skin, firm; decay and bruise-free |
| Green peas | April-July | Plump and bright green; avoid grey-flecked pods |
| Peppers | Year-round | Glossy skin; firm exterior with good shape |
| Sweet Potatoes | Sept-December | Tapered ends; thick with no bruises or decay |
| White Potatoes | Year-round | Well-shaped, firm, smooth; free of blemishes |
| Spinach | March-May | Bright green, blemish free leaves; avoid coarse stems |
| Summer Squash | June-August | Smooth, shiny sking; firm;well-shaped; bright color |
| Winter Squash | Sept-November | Unblemished rind; hard; heavy |
| Radishes | May-July | 3/4-1″ diameter, rich red color with bright green tops |
| Tomatoes | May-August | Plump and tender without blemishes; rich red color |
| Turnips | September-March | Purple/white color, heavy w/smooth skin, roots |
Source: United States Department of Agriculture, produce guide
Basic Fruit and Vegetable Safety Tips
Before we dive into specifics of fruit and vegetable storage, here is a quick review of how to safely handle and prep your perishables:
Wash Everything
Clean Fruits & Veggies
Pre-washed items usually don’t have to be washed again, but I do it anyway, just to be on the safe side. Dry with a clean paper towel and discard
Use Designated Cutting Boards
Wear Disposable Gloves
Don't Mix or Mingle
How to Store Fresh Fruits and Vegetables
How you store fruits and vegetables will depend on the time-frame in which you intend to eat them. I have tried to pack as much information as I could without having this article turn into War & Peace 📖. 🙃
Keep these tips in mind as you go through the list:
- Your refrigerator temperature should be set at 40℉ (or at a range of 35℉ – 40℉).
- Separate ethylene producers (EP) from ethylene-sensitive (ES) food.
- Keep potatos away from onions!
- To keep potatoes and onions dormant by leaving them in darkness.
- Don’t freeze produce that contains a lot of water (i.e.tomatoes and lettuces).
- Cutting produce will cause them go bad sooner.
- Before freezing, blanch or steam produce.
- You can usually ‘bring back’ greens by cutting their stems and placing in water.
- Ideal freezer temperature is below 32℉.
Long-term storage options for vegetables and fruit include fermenting or dehydrating. To find out more about fermenting you can visit this website. To learn about food dehydrators and the process involved, go here.
The suggestions listed below are for short-term storage, when the intent is to prepare and eat within a few days. At the end of each tip you’ll see alpha-numeric information in bold. This is what it means:
EP = Ethylene Producer
ES = Ethylene Sensitive
R = Refrigerator
P = Pantry
C = Countertop
D = Days/Number of Days
Apples
Refrigerate and keep sealed in plastic produce bag. Do not wash until ready to be eaten.
EP, R, D3
Asparagus
Trim off ends and place in 1″ of water or wet paper towel and cover with baggie to refrigerate.
ES, R,D3-5
Bell Peppers
Refrigerate in plastic bag. Green peppers up to 7 days, others about 5.
ES, R, D5-7
Cauliflower
Keep in packaging and refrigerate. Do not wash until just before use.
ES, R, D7
Celery
Rinse and loosely wrap in a paper towel. Then wrap in foil and place in refrigerator crisper.
R, D14+
Corn
Store uncovered with husks in fridge. Wrap in foil and store in crisper if husks are removed.
ES, R, D14
Grapes
Can be stored in fridge in bag they came in or in plastic bag with air holes. Wash when ready to eat.
R, D7
Lettuces & Leafy Greens
Rinse thoroughly, dry, and wrap in paper towel. Bag it and store in refrigerator crisper.
ES, R, D 2-3
Onions
Can be kept on counter at room temperature. Moisture in fridge can cause to go bad pretty fast.
C, D14+
Potatoes
Keep away from onions and store in a cool, dry, place or pantry at room temperature.
EP, C, P, D30-90
Apricots [Stone Fruits*]
Refrigerate for 5 days. To hasten ripening, place in paper bag on countertop.
EP, R, D5
Bananas
Store on countertop away from other produce. Can be bagged & refrigerated (will blacken).
EP, C, D5
Berries
Discard if moldy. Refrigerate & store loosely on paper towel in shallow container.
EP, R, D2
Cabbage
Store in plastic bag and place in crisper. Do not chop or wash until just before use.
ES, R, D14
Cherries
Inspect for bruised or damaged cherries, then place in a plastic bag and store in refrigerator.
R, D5-7
Cucumber
Store at room temperature on countertop until ready to eat. Will stay fresh 2-5 days on average.
ES, C, D2-5
Jalapeños
Either leave on countertop, or store in refrigerator in crisper. Will stay fresh longer in fridge.
R, D7
Melons
Store at room temperature, then place in refrigerator in a covered container when ripe.
EP, C, R, (D7)
Pears
If unripe, store on counter. When ripened seal and refrigerate in a closed container.
EP, C, D7
Tomatoes
Store in cool, dry place but stay away from plastic bags. Place in fridge to stop ripening.
EP, P, D5-7
Avocados
Refrigerate for 3 days. Place in paper bag at room temperature to ripen quickly.
EP, R, D3
Beans (Green or String)
Can be refrigerated in plastic bag for up to one week. Do not wash until ready to use.
ES, R, D7
Broccoli
Keep in packaging and refrigerate. Do not wash until just before use.
ES, R, D7
Carrots
Refrigerate after thoroughly washing. Cut off green tops & wrap in paper towel.
ES, R, D14
Citrus
Store on countertop whole and uncut. Place in refrigerator to stop ripening process.
EP, C (D7), R (D14)
Garlic
Can be kept on counter at room temperature. Moisture in fridge can cause to go bad pretty fast.
C, D14+
Kiwi
Keep on countertop until ripe; usually in 1-2 weeks. After that can be stored (covered) in refrigerator.
C (D7+), R (D1)
Mushrooms
Whole? Refrigerate and store loose in paper bag. Sliced? Store in packaging. Do not pre-wash.
ES, R, D7
Pineapple
Place on countertop until ripened, then move to refrigerator. Keep away from other produce.
EP, C, R, D5
Zucchini
Store at room temperature. Do not wash them until you’re ready to eat. Refrigerate in air tight bag.
C, R, D4
*Stone fruits include peaches, apricots, nectarines, and plums. They belong to the Prunus family genus which is characterized by seeds surrounded by a hard shell in the center of the fruit. These large seeds are also called stones.
