Are you wasting food because it ripens and then rots faster than you can eat it? (We're sheepishly raising our hands along with you.) Storing food the right way can make all the difference. Ethylene, a natural gas that's released from some fruits and vegetables, speeds up the ripening process. That can be an advantage—to ripen an avocado quickly, seal it in a paper bag—but too much ethylene can cause produce to spoil. And it's not all about ethylene; temperature plays a role, as does how and when you wash a fruit or vegetable, and how and where it's stored. Use this handy chart and read on to help you learn about fruit and vegetable storage.
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Fruits and Vegetables to Store at Room Temp
- Bananas
- Basil
- Cucumber
- Eggplant
- Garlic
- Grapefruit
- Green beans
- Lemons
- Limes
- Onions
- Oranges
- Potatoes
- Summer squash
- Sweet potatoes
- Watermelon
- Winter squash
- Zucchini
Store These on Your Counter, Then Move Them to the Fridge When Ripe
- Apricots
- Avocados
- Kiwifruit
- Mangoes
- Melons
- Nectarines
- Papayas
- Peaches
- Pears
- Pineapple
- Plums
Fruits and Vegetables to Store in the Fridge
- Apples
- Asparagus
- Blueberries
- Broccoli
- Brussels sprouts
- Cabbage
- Carrots
- Cauliflower
- Cherries
- Cilantro
- Corn (whole ears in the husk)
- Dark leafy greens
- Grapes
- Leeks
- Lettuce
- Parsley
- Peas
- Pomegranate
- Raspberries
- Strawberries
Should You Store Produce Together or Separately?
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Determining whether to store your fruits and veggies in or out of the fridge is really only half the battle. Some fruits and veggies should be stored separately no matter where they land. Ethylene gas, a natural gas that some fruits emit, can speed the ripening process of some (but not other) fruits and vegetables. This can sometimes be a good thing. Want to ripen your avocado faster? Store it next to a ripe banana in a paper bag and let the ethylene from the banana do its magic.
But you don't always want your fruits and veggies ripening on fast-forward, because they may end up rotting before you can eat them. A good rule of thumb is to keep high-ethylene gas-emitting fruits apart from other produce. Apples, avocados, stone fruits, pears, bananas and tomatoes are a few of the top offenders, with delicate leafy greens being some of the most susceptible to ethylene gas.
Also, keep onions to themselves. Onions love to share their fragrance with their neighbors (especially after they've been cut), so they should be stored separately and especially away from potatoes, which will wilt and sprout more quickly when onions are present.
How to Store Cut Fruits and Vegetables
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Sliced fruits and vegetables are great to have on hand for snacking and to save space in the fridge. Most fruits will last about five days after being sliced (some vegetables a few days longer) as long as you follow a few rules: store them in an airtight container and always refrigerate cut produce. Fruits like apples, pears, bananas and avocados are not the best candidates for slicing ahead of time since they brown quickly. Instead, store these ripe fruits (with the exception of the bananas) whole in your crisper drawer. The crisper keeps the moisture in check which, in turn, adds longevity to your produce.
What to Wash and When
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It's always a good idea to wash all of your fruits and vegetables before you eat them, even the ones you peel. Why? Bacteria that cause foodborne illness can cling to the surface of the fruit or vegetable. (Cantaloupes, in particular, have had problems with Salmonella.) Even if you're not eating the skin or peel, bacteria may contaminate your cutting board and work their way into the flesh. The chances are pretty remote, but it's better to be safe than sorry. On a less scary note, washing simply whisks away dirt, which is never fun to bite into. Most fruits and veggies benefit from a quick shower under cold running water, but there are a few tricks to washing that can keep some of the more delicate produce intact:
Leafy Greens
We've found the best way to wash leafy greens is to separate the leaves from the head and soak them in a bath of cold water for about 5 minutes. Swirl the leaves gently with your hand to loosen the debris and then lift them out of the water and into a salad spinner and spin to dry. If you don't have a good salad spinner, it's time to invest. Storing wet leaves can turn your greens into a mushy mess almost overnight.
How to Store Lettuce So It Stays Crisp and Fresh
Berries
Berries are delicate and they hate to be wet, so washing them can be tricky. We've found the best way is to rinse them in a strainer, then spread them out on a paper towel-lined plate to dry before you stick them in the fridge. A microwave steamer (or any storage vessel that has a breathable rack at the bottom) is a great place to store rinsed berries. It keeps them from swimming in any water that may settle.
What Is the Best Way to Store Fresh Berries?
Herbs
Wash fresh herbs like you would salad greens in cool water and then spin them dry. With the exception of basil, fresh herbs like to be stored in the fridge with a damp (but not soaking wet) paper towel to keep them fresh. You can also store them like a little mini bouquet of flowers in your fridge by trimming off an inch or so of the stem and sticking them in a jar of water with a plastic bag loosely covering the bunch. You can use the same trick for asparagus too; it helps keep the flower ends fresh. Ditto for basil, but keep your basil bouquet on your counter instead of in the fridge.
Guide to Cooking with Fresh Herbs
What's the Best Time to Wash Your Produce?
If you're super-efficient and very good at drying, you can wash your produce as soon as you get it home, but that's not practical for most people. Just before you plan to use it is the best time. If you're planning for a party and don't want to be stuck washing while your guests mingle, it's fine to wash ahead of time. Just remember, excess moisture is the enemy of fresh fruits and vegetables. Make sure your produce is dry before you store it.
9 Foods You're Probably Cleaning Wrong
As a culinary enthusiast and experienced cook, I've spent years experimenting with various food storage techniques and exploring the intricate nuances of preserving fruits and vegetables. My understanding of the subject has been shaped through extensive practical knowledge, personal experiments, and continuous learning from industry experts and reliable sources.
The article you provided discusses the optimal ways to store different types of fruits and vegetables to extend their shelf life. It highlights the role of ethylene gas, temperature, washing methods, and storage locations in preserving produce. Here's a breakdown of the concepts covered:
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Ethylene Gas: This natural gas, emitted by some fruits, speeds up the ripening process. The article mentions how controlling exposure to ethylene can impact the ripening of various fruits and vegetables. For instance, storing certain produce together can either hasten or slow down the ripening process.
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Temperature Control: Proper temperature plays a vital role in preserving freshness. Different fruits and vegetables thrive in various storage conditions—some belong at room temperature initially but require refrigeration once ripe, while others are better stored directly in the fridge.
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Storage Recommendations: The article categorizes fruits and vegetables based on where they should be stored – room temperature, countertop then fridge, or directly in the fridge. It also emphasizes the importance of separating certain produce items due to their ethylene gas emission.
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Storing Cut Produce: Advice is given on storing cut fruits and vegetables in airtight containers in the refrigerator to extend their shelf life. However, certain fruits prone to quick browning, like apples and avocados, are better stored whole.
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Washing Guidelines: Washing fruits and vegetables is recommended before consumption to remove bacteria and dirt. Techniques for washing delicate produce like leafy greens, berries, and fresh herbs are highlighted to maintain their quality without causing spoilage.
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Optimal Timing for Washing: While it's beneficial to wash produce before consuming, excess moisture can accelerate spoilage. Washing just before use is suggested to prevent premature decay.
This comprehensive guide addresses common misconceptions about food storage and provides practical tips backed by scientific reasoning to ensure that your produce stays fresher for longer periods.
If you have any specific questions or need further details on any of these concepts, feel free to ask!
