Ever eaten a refrigerated tomato? Pretty gross, right?

It’s not that the tomato itself was necessarily bad, it’s that tomatoes are meant to live at room temperature. Refrigerating them alters their flavor and leads to a pasty, mealy texture that makes any tomato hard to like!

Since we’re currently at peak season for so many favorite fruits and vegetables, it’s a great time to revisit where to store our produce for maximum flavor, texture and nutritional value.

Below is a chart to help guide you after a trip to the farmer’s market or grocery store.

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 light cloth or 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

Store onions and potatoes away from each other, as they tend to make each other go bad more quickly.