Properly storing fresh fruits and vegetables can make all the difference in how your produce tastes. And of course, serving the best-tasting fruits and vegetables possible will increase the quantity that you and your family members are able to eat. Below is a chart of what to store where.
On the Counter
Keep the following fruits and vegetables at room temperature, on a platter or in a container that allows for air circulation – like a wire basket or colander.
| Apples | Peaches* |
| Apricots | Pears* |
| Avocados* | Peppers |
| Bananas | Pineapple |
| Citrus Fruits | Plums* |
| Eggplant | Pomegranates |
| Kiwi* | Pumpkin |
| Mangoes | Tomatoes |
| Nectarines* | Watermelon & Cantaloupe |
| Papayas | Winter squash (squashes with a thick skin) |
* Refrigerate after ripening to prolong the shelf-life
In the Fridge
Keep these items in their original packaging or in cloth/perforated plastic bags in the produce drawers.
| Artichokes | Carrots | Grapes |
| Asparagus | Cauliflower | Green onions/Scallions |
| Green Beans | Celery | Lettuce/Leafy Greens |
| Beets | Cherries | Leeks |
| Berries | Corn | Peas |
| Broccoli | Cucumbers | Radishes |
| Cabbage | Figs | Summer Squash (zucchini) |
Remove fruits an hour or so before serving, since flavor is often better at room temperature.
In the Pantry
Store these items away from light and in a well-ventilated area, like a cupboard or pantry.
| Garlic |
| Onions |
| Potatoes |
Tip: Store onions and potatoes away from each other, as they tend to make each other go bad more quickly.
2 Comments
shelley
August 26, 2013 at 3:42 pmHi,
I see several items on your “leave on the counter” list that I routinely refrigerate. Are there any detrimental effects to refrigerating those items? I just like my fruit to be cold when I eat it…
On an unrelated note, what should I do with fresh basil when I get it home? I find that if I don’t use it right away it goes bad.
Thank you!
Amelia
August 27, 2013 at 2:00 pmThere’s nothing detrimental about refrigerating the fruits/veggies you like to eat cold, as long as you don’t mind the taste change. Tomatoes are one I’d say taste completely different (awful) when refrigerated – everything else is just whatever you prefer!
As for fresh basil, that’s a tough one because it does go bad quickly no matter what you do. Increasing circulation, making sure it’s dry, and keeping in a place that’s not too cold (when it gets cold it browns more quickly) is best — so if you have a fridge drawer that gets extra cold, avoid that one. You can also try keeping it on the counter with the stems in water, like you would flowers.