How to Store Fruit and Vegetables So They Stay Fresh Longer

Most of us have opened the fridge to find limp lettuce, soft cucumbers or berries that turned fuzzy two days after shopping. A lot of that waste has less to do with the food itself than with where and how it is kept. A few small changes in storage can add days to the life of fresh produce.

Know what belongs in the fridge and what does not

Cold slows down ripening and spoilage, but not every fruit or vegetable likes it.

• Keep in the fridge: leafy greens, berries, grapes, carrots, broccoli, cauliflower, celery, mushrooms, fresh herbs and anything already cut.
• Keep at room temperature: bananas, whole tomatoes, potatoes, onions, garlic and whole winter squash. Cold changes the texture and flavor of tomatoes and makes potatoes taste oddly sweet.
• Ripen first, then chill: avocados, peaches, plums, pears, mangoes and kiwis. Leave them on the counter until they give slightly when pressed, then move them to the fridge to hold them at that stage for a few more days.

Keep ethylene producers away from sensitive produce

Some fruits give off ethylene, a natural gas that speeds up ripening in whatever sits next to them. Apples, bananas, pears, avocados, peaches and tomatoes are strong producers. Leafy greens, broccoli, cucumbers, carrots and fresh herbs are sensitive to it and will yellow or wilt faster nearby.

The simple rule: do not keep fruit and vegetables in the same drawer. If your fridge has two crisper drawers, use one for each.

You can also use this to your advantage. A hard avocado or pear ripens faster in a paper bag with a banana or an apple.

Manage moisture

Too much water on the surface invites mold; too little makes vegetables go limp. Different produce needs different handling.

• Berries: do not wash them until just before eating. Store them in a shallow container lined with a paper towel, and remove any soft or moldy ones right away, because mold spreads quickly from berry to berry.
• Leafy greens: if you wash them in advance, dry them well and store them in a container with a paper towel to absorb extra moisture. Replace the towel when it gets damp.
• Mushrooms: keep them in a paper bag rather than sealed plastic, which traps moisture and makes them slimy.
• Carrots and celery: these lose water quickly. Keep them in a closed container or bag in the fridge. Limp sticks often firm up again after a while in cold water.

Treat fresh herbs like flowers

Soft herbs such as parsley, coriander and dill keep well standing in a glass with a little water in the fridge, loosely covered with a bag. Change the water every couple of days. Basil is the exception: it darkens in the cold, so keep it in a glass of water on the counter, out of direct sun.

Woody herbs such as rosemary and thyme do better wrapped in a slightly damp paper towel inside a container.

Store potatoes, onions and garlic properly

All three like a cool, dark, dry place with air moving around them, such as a basket in a pantry. Keep potatoes and onions apart; stored together, both tend to spoil sooner. Light turns potatoes green, and green parts and sprouts should be cut away before cooking.

Handle cut produce differently

Once a fruit or vegetable is cut, it belongs in the fridge in a closed container, and it is best eaten within a few days. A squeeze of lemon juice slows browning on cut apples, pears and avocados. Half an avocado keeps better with the stone left in and the cut side covered tightly.

Small habits that reduce waste

• Put new shopping behind what you already have, so the older food gets used first.
• Do not overfill the fridge. Cold air needs room to circulate.
• Check the crisper drawers every few days and plan a meal around whatever needs using up.
• Freeze what you will not manage to eat: ripe bananas, berries and chopped herbs all freeze well for smoothies, baking and cooking.

When to throw it out

A wrinkled pepper or a slightly soft carrot is still fine for cooking. Food with visible mold, a slimy surface or an off smell is not. With soft produce such as berries, tomatoes or peaches, mold on one spot usually means the rest should go as well. If you are unsure, it is safer not to eat it.