The Right Way to Store Fruit and Vegetables

Do you keep bananas in the fridge, or out somewhere in the kitchen? Where do you store potatoes? Which vegetables need darkness, and which ones can tolerate some daylight?

Most of us store produce the way we saw our parents storing it when we grew up. But different people have different ideas about how to store certain fruits and vegetables.

Some preferences are regional, and some are just how certain families do things. Learn how to store fruit and vegetables according to science.

You can also make your own homemade fruit and vegetable cleaner with natural pantry ingredients.

Refrigerator Storage

The refrigerator is the go-to storage spot for most produce, but not all fruits and vegetables thrive in the cold. Here’s a rundown of the best refrigerator storage practices:

Fruits

Apples, pears, and stone fruits like peaches and plums do well in the fridge, where the cool temperature slows down ripening. Store them in the crisper drawer.
Berries are highly perishable, so refrigerate them as soon as possible in a shallow container. Avoid washing until you’re ready to use them.
Citrus fruits like oranges, lemons, and limes will last longer in the fridge, especially if stored in a plastic bag or airtight container.
Grapes stay crisp and fresh when refrigerated, but be sure to store them unwashed in a perforated bag or container.
Melons should be refrigerated once cut, but whole melons can be kept at room temperature.

Vegetables

Leafy greens like lettuce, spinach, and kale should be stored in the crisper drawer, washed and dried, and used within a few days.
Carrots, celery, broccoli, and other crunchy veggies stay crisp in the fridge. Store them in airtight containers or plastic bags.
Tomatoes, peppers, and eggplants maintain better flavor at room temperature, so only refrigerate them if they’re overripe.
Potatoes, onions, and other root vegetables do best in a cool, dark place like a pantry, cellar or garage, not the fridge.

Room Temperature Storage

Not all produce does well in cold storage, so it’s important to store certain fruits and veggies at room temperature.

Fruits

Bananas, avocados, and mangoes should be kept at room temperature, away from direct sunlight, to ripen properly.
Pineapples, papayas, and kiwis can also be stored on the counter until ripe, then refrigerated.
Tomatoes, stone fruits, and berries will lose their flavor and texture if refrigerated, so keep them at room temperature.

Vegetables

Potatoes, onions, garlic, and shallots do best in a cool, dark, well-ventilated place like a pantry or cellar. Avoid the fridge, which can cause them to sprout or become mushy.
Squash, pumpkins, and other winter vegetables will last longer stored at room temperature.
Whole, uncut vegetables like carrots, broccoli, and cauliflower can be kept on the counter for a few days before needing refrigeration.

Freezer Storage?

While no fruit or veg needs to be stored in the freezer when you bring them home, you can use your freezer to preserve them at their peak freshness. This is good if you’re not planning to use them soon.

Preparing Produce for Freezing

Wash and dry all produce thoroughly before freezing.
Peel, pit, slice, or chop as desired. Blanching some vegetables can help preserve texture and color.
Use freezer-safe containers or bags, removing as much air as possible to prevent freezer burn.
Label containers with the contents and date.

Freezing Fruits

Berries, stone fruits, and citrus can be frozen whole or sliced.
Bananas, mangoes, and other soft fruits should be pureed or mashed before freezing.
Apples, pears, and other firm fruits can be frozen sliced or cubed.

Freezing Vegetables

Leafy greens, tomatoes, and other delicate veggies don’t freeze well. Stick to hardier options like:
Broccoli, cauliflower, and other cruciferous veggies
Root vegetables like carrots, potatoes, and beets
Green beans, corn, and peas

Storing Specific Produce

Let’s take a look at the best storage methods for some common fruits and vegetables:

Apples

Apples do best in the refrigerator crisper drawer, where the cool temperature and humidity will keep them crisp for several weeks. Avoid storing them with strong-smelling foods, because they can absorb odors. For long-term storage, you can also freeze sliced or pureed apples.

Bananas

Keep bananas at room temperature until ripe, then transfer to the fridge. The peel may brown, but the fruit inside will stay fresh longer. Overripe bananas can be peeled, mashed, and frozen for baking toasted coconut banana bread or making smoothies.

Berries

Refrigerate unwashed berries in a shallow container lined with paper towels to absorb moisture. Use them within 3-5 days for best quality.

Or freeze them by rinsing, patting dry, and spreading in a single layer on a baking sheet before transferring to a freezer bag.

Carrots

Trim off the green tops, then store carrots in the fridge crisper drawer in a plastic bag or airtight container. They’ll stay crisp for 2-3 weeks. For long-term storage, carrots can be blanched and frozen.

Leafy Greens

Wash and thoroughly dry leafy greens before storing in the refrigerator. Wrap in a paper towel-lined plastic bag or container to absorb excess moisture. Use within 3-5 days for best texture and flavor.

Tomatoes

Keep whole, ripe tomatoes at room temperature, out of direct sunlight. Refrigerating tomatoes can make them mealy and dull the flavor. Once cut, tomatoes should be used within a few days or frozen for later use.

Potatoes

Potatoes should be kept in a cool dark area, but never refrigerated. Refrigerating them causes the starches to break down. That makes them turn sweet (not in a nice way).

They’ll also turn brown faster. The ideal spot is something like under the stairs in a garage or basement. Under a kitchen sink will also keep them shaded and relatively cool, assuming your home is kept cool.

Room temperature is okay for preserving flavor, but they’ll start sprouting and/or go bad sooner in room temperature than in a cool, dark place. Buy fewer of them if you must keep them at room temperature.

The perforated plastic bags many stores sell them in are actually great for storing them. They keep in some humidity (which prevents the potatoes from drying out and/or shrinking).

Avocodos

Avocados should be kept at room temperature. If they need to ripen, putting them in a brown paper bag will speed up that process.

Stone Fruits

Stone fruits like peaches and plums do well when you store them in a brown paper bag at room temperature.

Garlic & Onions

Garlic and onions like a cool, well-ventilated space. They tolerate light and room temperatures better than potatoes, so the countertop is an okay place for them, but they will benefit from being kept in the same sort of place that’s ideal for potatoes.

Cut onions – that is, onions you’ve used part of – should be wrapped in plastic or foil, put in the refrigerator, and used soon.

Cut garlic – like a plant you’ve used some of the cloves from – should continue to be stored like it was before you cut into it. Be aware that once cut, it’s shelf life decreases, so plan to use it soon.

Storing or Using Produce That’s About to Spoil

Sometimes it turns out you’ve got more produce on your hands than you can eat before it goes bad, even though you’re storing everything the right way for maximum shelf life. There are a few things you can do with fruits and veggies that are still good, but that you don’t think will last much longer:

Puree them for smoothies. Pureed veggies in an airtight container in a fridge will last for a while.
Freeze juice into ice cubes. If you’re really in a hurry, squeeze the juice of overripe citrus fruits into an ice cube tray and freeze it. You can add cubes into cooking recipes or beverages.
Use it cosmetically. Avocados, cucumbers and other produce ingredients we use as facial treatments or eye-bag de-puffers don’t need to be at the height of flavor – overripe works just fine.

Maximizing Shelf Life

Store your produce in the right conditions. Pay attention to temperature, humidity, and air circulation needs.
Avoid storing produce together that gives off high levels of ethylene gas, which can cause faster ripening and spoilage.
Check stored produce regularly and remove any items that are starting to go bad to prevent them from contaminating the rest.
Use up perishable items like leafy greens and berries first before they lose quality.
Consider investing in reusable produce containers or bags designed to extend shelf life.