How to Store Produce Like a Pro

Stop storing your veggies like this. Produce photo by Naika Lieva via Flickr/Creative Commons

Are you sick of throwing away rotten produce and fruit? We are. That’s why we searched the web for the best produce storage tips from around the world. Below, 33 tips that will help you store produce like a pro—and save you money.

Fruit

1. Apples
via Real Simple

Store apples in the coldest drawer in your fridge, where they’ll last for two to three weeks. 

2. Apricots
via Fresh Direct

Ripen apricots outside the fridge, then refrigerate them in a plastic bag. Avoid handling them too much, as ripe apricots bruise easily.

3. Avocados
via Avocado Central

Ripen avocados at room temperature, then move to the fridge. If you’re trying to keep a cut avocado from browning, brush with lime or lemon juice and cover tightly with plastic wrap.

4. Bananas
via Lifehacker

Store bananas at room temperature. To make them last as long as possible, separate each fruit from the bunch and wrap the stems in plastic wrap.

5. Berries
via Kimball Fruit Farm

Dan Wadleigh of Kimball Fruit Farm says it’s best to refrigerate small fruits like berries out of their containers to let them breathe.

6. Cantaloupe
via CMRB

Avoid cutting your melon until you’re ready to eat it. If you don’t eat the whole thing at once, leave the seeds in the remaining sections and wrap each slice tightly in plastic wrap.

7. Cherries
via Still Tasty

Don’t wash your cherries until you’re ready to eat them, and refrigerate them in a plastic bag.

8. Cranberries
via Still Tasty

Cranberries are pretty easy to store—just refrigerate fresh ones in a plastic bag, or toss them in the freezer in their original packaging.

9. Grapefruit
via Still Tasty

Storing grapefruits at room temperature is fine, but putting them in the refrigerator keeps them fresh for up to three weeks.

10. Grapes
via The Kitchn

Refrigerate grapes either in the ventilated plastic bags they typically come in, or move them to a paper bag.

11. Honeydew
via Cherry Street Farmers Market

Let your melon ripen outside the fridge, then store it as you would cantaloupe.

12. Kiwi
via The Kitchn

Leave your kiwi out on the counter to ripen, then move it to the refrigerator once it’s ready to eat.

13. Lemons and limes
via Fresh Direct

Lemons and limes can be safely kept at room temperature for a week if they aren’t exposed to bright sunlight, or for a month in the crisper.

14. Oranges
via Pittman & Davis

Refrigerated oranges last about two weeks, and wrapping them individually in paper may extend their shelf life further.

15. Nectarines and peaches
via The Delicious Truth

Ripen your fruits in a paper bag on the counter, then move them to the fridge. To avoid bruising, turn the fruits once a day to distribute pressure.

16. Pears
via USA Pears

Ripen pears at room temperature, then move to the fridge.

17. Plums
via Fresh Direct

Ripen plums in a paper bag at room temperature, but beware—they go from ripe to overripe quickly. Putting them in the fridge once they’re ready to eat will keep them good for three to five days.

18. Watermelon
via Washington Post

Store your watermelon outside the fridge until you’ve cut into it. After that, wrap it in plastic wrap and move it to the fridge.

Vegetables

19. Asparagus
via The Washington Post

Trim a half inch off the ends of each stalk and submerge them in water, then refrigerate. Be sure to cut off the soggy ends before eating.

20. Bell peppers
via Real Simple

Keep your peppers dry, and store them in the vegetable drawer in a plastic bag. Keep in mind that green peppers last slightly longer than yellow or red.

21. Broccoli
via Sweetwater Organic Farm

Do not seal broccoli in a plastic bag. Instead, lightly mist—but don’t wash—the broccoli, wrap in a paper towel, and refrigerate.

22. Carrots
via Sweetwater Organic Farm

If you’re trying to store carrots for a prolonged period of time, cut off the tops and submerge them in water in an airtight container, changing the water every four to five days. They can last up to a month using this technique.

23. Celery
via The Washington Post

Wrap the bunch of stalks in foil, then refrigerate. If you’ve already cut the celery into sticks, store them like carrots: submerged in water in an airtight container.

24. Corn
via Still Tasty

Just place corn, husks on, directly into the refrigerator. It will only stay fresh for a day or two, though, so try to buy corn right before you intend to eat it.

25. Cucumbers
via The Kitchn

Cucumbers actually last longest out of the refrigerator. If you must chill them, avoid putting cucumbers in the vegetable drawer, which is typically coldest.

26. Garlic, onions, and shallots
via The Yummy Life

Punch holes in paper bags and store the produce at room temperature.

27. Green beans
via The L.A. Times

Store green beans in the refrigerator in a plastic bag. You can also place a damp paper towel inside to absorb any excess moisture.

28. Leafy greens
via Kimball Fruit Farm

Wadleigh of Kimball Farm recommends storing greens like lettuce, kale, and spinach in a glass container after spinning them dry.

29. Peas
via Fine Cooking

Peas in their pod can be stored in a plastic bag in the vegetable crisper. Once they’ve been shelled, peas should be blanched and frozen to preserve shelf life.

30. Potatoes
via University of Idaho

While they shouldn’t be refrigerated, potatoes do best in cool, dark places like the garage or basement. Keep them in a perforated plastic bag to allow airflow.

31. Summer squash and zucchini
via Real Simple

Refrain from washing before use, and refrigerate in the vegetable drawer in a plastic bag.

32. Sweet potatoes
via Still Tasty

Sweet potatoes are low maintenance. Just loosely cover them and store at room temperature, or, for long-term storage, in a cool, dark place. Avoid refrigeration, as it can alter their taste.

33. Tomatoes
via The Kitchn

Tomatoes keep better and develop more flavor if you store them on the counter, not in the refrigerator.