Dumping fruits and veggies in any free nook nearby? Find out which ones hate each other and which get along fine!
Storing fruit in the refrigerator helps maintain freshness and extend the lifespan of most fresh produce. Items such as apples, berries, and grapes are best preserved when kept in their original packaging and placed in the refrigerator’s crisper drawer. Berries typically remain fresh for about a week and are ideally consumed promptly to avoid spoilage.
Plastic bags designed with tiny vents allow for controlled moisture release, making them particularly effective for maintaining the freshness of grapes, blueberries, cherries, and strawberries.
It is worth noting that certain foods such as apples and bananas release ethylene gas, which accelerates the ripening process of nearby fruits and vegetables. Whenever possible, storing apples separately is recommended to prevent over-ripening of other produce.
Certain fruits, including apricots, avocados, guava, kiwi, mangoes, melons, nectarines, papaya, peaches, bananas, and plums, should initially ripen at room temperature. Once fully ripe, refrigeration helps extend their shelf life.
Storing fruit in a root cellar is an effective method for preserving freshness. Apples, for example, can remain in good condition for approximately six months when placed in a cool, dry, dark environment, such as a root cellar or a dark cupboard, provided that temperature and humidity are appropriately maintained.
Freezing fruit offers a convenient way to preserve ripe produce for year-round enjoyment. Frozen fruit serves well in smoothies, hot cereals, muffins, quick breads, mixed with yogurt, or as a base for fruit sauces used on pancakes and waffles. Most frozen fruit maintains quality in the freezer for up to one year.
A simple process for freezing berries involves gently washing and draining them, spreading them in a single layer on a cookie sheet to prevent clumping, and freezing until firm. Once frozen, the berries can be transferred to labeled freezer bags or containers for long-term storage.
Canned fruit offers another long-lasting storage option, remaining safe for consumption for 1–2 years. Labeling cans with the date of storage is recommended for better organization. If a “use by” date is present, it indicates the period during which the manufacturer guarantees optimal quality.
For faster ripening of certain fruits, placing them in a paper bag with an apple or banana is an effective technique. The ethylene gas naturally released by apples and bananas accelerates the ripening process of surrounding produce.
| Food Item | Conditions | Container Type | Shelf Life | Food Items to Avoid | Ethylene Generation | Ethylene Sensitivity | Effects of Ethylene |
|---|---|---|---|---|---|---|---|
| Potatoes | Store in a cool, dark place with high humidity; allow air circulation. | Ventilated container | Several weeks | Onions, bananas, and other ethylene producers | Low | Medium | Sprouting |
| Sweet Potatoes | Similar to potatoes; refrigerating develops a hard center. | Ventilated container | 1-2 weeks | Ethylene-producing items | Low | Medium | Sprouting |
| Onions | Store in a cool, dark place with low humidity; allow air circulation. | Open container | Several weeks | Potatoes and sweet potatoes | Very Low | High | Odor |
| Garlic | Store in a cool, dark place; avoid moisture. | Open container | Several weeks | Potatoes and sweet potatoes | Very Low | High | Odor |
| Apples | Refrigerate in a plastic bag; store separately to avoid ripening other produce. | Plastic bag | 3-4 weeks | Leafy greens, cabbages, broccoli, cauliflower | Very High | High | Scald |
| Berries | Store in the fridge; avoid excess moisture. | Ventilated container | 1-2 weeks (varies) | – | Medium | Medium | – |
| Grapes | Refrigerate; avoid ethylene-producing items. | Ventilated container | 5-7 days | Apples, bananas | Low | Medium | Mold |
| Leafy Greens | Refrigerate unwashed in a sealed container. | Airtight container | 1-2 weeks | Ethylene producers | Very Low | High | Loss of color |
| Broccoli | Refrigerate in sealed containers or plastic bags. | Sealed container | Up to 2 weeks | Ethylene producers | Very Low | High | Yellowing |
| Cabbage | Refrigerate uncut; seal cut pieces in airtight containers. | Sealed container | Several weeks | Ethylene producers | Very Low | High | Loss of color |
| Bananas | Ripen at room temperature; refrigerate ripe fruit. | Ventilated container | Several days | Apples, broccoli, leafy greens | High | Medium | Decay |
| Pears | Ripen at room temperature; refrigerate ripe fruit. | Plastic bag | 5-7 days (ripe) | Leafy greens, cabbages, broccoli, cauliflower | High | High | – |
| Avocado | Ripen at room temperature; refrigerate ripe fruit. | Plastic bag | 3-5 days | Ethylene-producing items | High | High | – |
| Mangoes | Ripen at room temperature; refrigerate ripe fruit. | Loose | 5-7 days | Ethylene-producing items | High | High | – |
| Citrus Fruits | Store on the countertop for up to a week; refrigerate for longer storage. | Loose | 2-3 weeks | Ethylene-sensitive items | Very Low | Low | – |
| Winter Squashes | Store at room temperature away from ethylene-producing items. | Ventilated container | Months (varies) | Ethylene producers | Very Low | Low | – |
| Melons (Ripe) | Refrigerate ripe; store unripe at room temperature. | Ventilated container | 7-10 days | Ethylene-sensitive items | High | Medium | – |
| Rhubarb | Refrigerate in a sealed container. | Airtight container | 5-7 days | Ethylene-sensitive items | Very Low | Medium | – |