As a Holistic Health and Nutrition Coach, I’m often introducing my clients to different types of fruits and veggies to add to their diets. One of the most common questions I get is how to store all of this wonderful produce! With the bounty of summer harvest arriving, I thought now was a good time to review the best methods for storing fresh fruits and veggies.
All fruits and vegetables go through different ripening processes from the time they’re grown. During these processes a natural ethylene gas is emitted from the produce which can spread to other fruits and vegetables. It’s important to store different foods properly to reduce the chances of quick spoiling or flavor transfer.
Apples: plastic bag in the fridge
Bananas: Warm area (like your kitchen counter)
Beets: plastic bag in the fridge, keeps for 1 week
Berries: Wash in a water/vinegar bath (8 parts water, 1 part white vinegar). Drain, then store in the fridge in a container that has been lined with paper towels. Eat within a few days.
Bok Choy: crisper drawer in a plastic bag, keeps for 5 days
Broccoli: in the crisper for a few days – you can always “refresh” it with cold water
Cabbage: crisper drawer in a plastic bag, keeps for 1-2 weeks
Cauliflower: in a plastic bag in the coldest part of your fridge, keeps for 1 month
Carrots: (with tops off): crisper drawer in a plastic bag, keeps for 1-2 weeks
Celery: crisper drawer in a plastic bag, keeps for 2 weeks
Chard: plastic bag in the fridge, keeps for 2 days
Collards: crisper drawer in a plastic bag, keeps for 5 days
Corn: plastic bag in fridge with husks on, best if eaten right away
Cucumbers: warm area (like your kitchen counter)
Fresh herbs: trim 1” from stem, then place in a cup of water with a plastic bag over top the leaves. Store in the fridge for up to 2 weeks.
Ginger: crisper drawer in a sealed plastic bag
Grapes: keep in fridge or freezer
Green beans: crisper drawer, perforated plastic bag or paper bag, will keep for 5 days
Kale: crisper drawer in a plastic bag, keeps for 5 days
Lemons: plastic bag in the fridge, keeps for up to a month. You can also keep a few at room temp, those will last about a week
Lettuce/Salad Greens: sealed container lined with paper towels for 5-7 days.
Mangoes: room temperature, ripe mangoes will keep 2-3 days
Melons: room temperature, once cut up keep in the fridge for up to 3 days
Mushrooms: keep in their original packaging or a perforated plastic bag in the fridge for 5-7 days
Onions: dry, dark area, do not store in fridge
Oranges: cool area outside of fridge
Pears: room temperature
Peppers: plastic bag in the fridge, keeps for 1 week
Potatoes/Sweet Potatoes: cool area, do not store with onions/garlic
Spinach: store in plastic bag with paper towels, keep in fridge for 2-3 days
Summer Squash: plastic bag in the fridge, keeps for 5 days
Tomatoes: room temperature, will keep 2-3 days once ripe
Winter Squash: cool, dark area for up to 1 month
Did I miss your favorite fruit or vegetable? Let me know, and I’ll add it to the list!