Storing Fruits and Vegetables
You might’ve ended up here from my other post, 10 Ways to Reduce Kitchen Waste, where I scratch the surface on proper food storage. Below is a more detailed (but still easy-to-follow) guide to keeping your fruits and veggies fresh for as long as possible.
This guide isn’t just about what goes in the fridge versus what stays on the counter (although we’re definitely covering that). It’s about simple, practical tips that work for your real-life kitchen—not the picture-perfect, everything-in-jars setups you see on Instagram (even though that is the life I want).
One day your avocado’s rock hard, and the next, it’s basically guacamole. With a little know-how and no plastic, you can make your produce last longer, reduce food waste, and save a few bucks in the process. So take a quick inventory of your produce, and let’s get started. Fruits are first. Scroll down for veggies.
Fruit Storage Guide
Apples
Store on a cool counter or shelf for up to two weeks.
For longer storage, place in a perforated plastic or breathable bag in the fridge to maintain moisture balance.
Apricots
Store on a cool counter at room temperature until ripe.
Once ripe, refrigerate to prolong freshness.
Bananas
Store at room temperature.
Keep away from other fruits to slow ripening. If bananas are ripe, you can refrigerate them—the skin will darken, but the fruit will stay fresh.
Cherries
Keep in an airtight container in the fridge.
Wash just before eating to avoid mold.
Citrus (Oranges, Lemons, Limes, Grapefruits)
Store in a cool, well-ventilated place.
Refrigeration can extend shelf life; keep in a mesh bag or loosely stored to allow airflow.
Berries (Strawberries, Blueberries, Raspberries, Blackberries)
Store in a single layer on a paper towel in a breathable container or loosely covered in the fridge.
Avoid washing until ready to eat to prevent mold.
Dates
Store drier dates (like Deglet Noor) in an airtight container at room temperature.
Refrigerate softer dates (like Medjool) in an airtight container to maintain moisture and freshness.
Figs
Store in a single layer in the fridge, uncovered or in a breathable container, for up to a week.
Avoid stacking or sealing in airtight containers to prevent moisture buildup.
Grapes
Store unwashed in a breathable bag or perforated container in the fridge.
Wash just before eating.
Kiwi
Store at room temperature until ripe.
Once ripe, refrigerate in a breathable bag for up to two weeks.
Melons (Cantaloupe, Honeydew, Watermelon)
Store uncut melons in a cool, dry place out of direct sunlight.
Once cut, refrigerate in an airtight container or wrap tightly with plastic wrap.
Mangoes
Store at room temperature until ripe.
Once ripe, refrigerate for up to a week to slow further ripening.
Nectarines
Store at room temperature until ripe.
Once ripe, refrigerate and consume within a few days.
Peaches
Store unripe peaches at room temperature until ripe.
Once ripe, refrigerate for up to a week.
Pears
Store on a cool counter or in a paper bag until ripe.
Once ripe, refrigerate to extend freshness. To hasten ripening, place with an apple in a paper bag.
Persimmons
Store at room temperature.
To speed ripening, place in a paper bag with apples or bananas.
Pineapple
Store whole at room temperature for 1-2 days.
Once cut, store in the fridge in an airtight container for up to 5 days.
Pomegranates
Store whole on a cool counter or in the fridge for up to a month.
Store seeds in an airtight container in the fridge for up to a week.
Plums
Store at room temperature until ripe.
Once ripe, refrigerate and consume within 3-5 days.
Strawberries
Store in a breathable container lined with a paper towel in the fridge.
Check daily for moisture and consume within a week.
Stone Fruits (Cherries, Apricots, Plums, Nectarines, Peaches)
Keep unripe fruits at room temperature until ripe.
Once ripe, refrigerate to extend shelf life.
Tropical Fruits (Papayas, Guavas, Lychees)
Store at room temperature until ripe.
Refrigerate ripe fruits in a breathable container for up to a week.
Vegetable Storage Guide
Artichokes
Store in a sealed, airtight container with a lightly damp paper towel to maintain moisture.
Asparagus
Place upright in a glass or jar with an inch of water at the bottom.
Store in the fridge loosely covered with a plastic bag to keep fresh for up to a week.
Avocados
Store at room temperature until ripe.
To speed up ripening, place in a paper bag with an apple or banana.
Once ripe, refrigerate for up to a week.
Arugula
Rinse in cold water and spin or lay flat to dry.
Store in an open container lined with a dry paper towel to absorb excess moisture.
Basil
Store loosely packed in an airtight container with a slightly damp paper towel at room temperature.
Alternatively, place like cut flowers in a jar of water on the counter.
Beans (Green or Shelling)
Store in a breathable bag or open container in the fridge and use within a few days.
Freeze if not used immediately.
Beets
Remove greens to prevent moisture loss.
Store unwashed beets in an open container in the fridge, covered with a damp towel.
Beet greens can be stored separately in an airtight container with a little moisture.
Broccoli
Store in an open container or wrap loosely in a damp towel in the fridge.
Brussels Sprouts
Keep on the stalk if possible. If off the stalk, store loose in a breathable bag in the fridge.
Cabbage
Store whole in the fridge in a breathable bag or loosely wrapped plastic. Avoid cutting until ready to use.
Carrots
Remove greens to avoid moisture loss.
Store unwashed in a closed container or wrapped in a damp towel in the fridge.
Cauliflower
Store in an open container or wrap in a damp towel in the fridge.
Celery
Wrap in aluminum foil and store in the fridge to keep crisp.
Alternatively, store upright in a container with water in the fridge.
Celery Root (Celeriac)
Remove greens and store the root unwashed in the fridge in a breathable container.
Corn
Keep in the husk and store in the fridge in a breathable bag for up to 2 days.
Use as soon as possible for best flavor.
Cucumbers
Store at room temperature if using soon, or refrigerate in a breathable bag for longer storage.
Eggplant
Store at room temperature, away from direct sunlight, and use within a few days.
Fava Beans
Store pods in a breathable bag in the fridge and use within a few days.
Fennel
Store in the fridge in a breathable bag. If fronds are attached, store separately and use as herbs.
Garlic
Store in a cool, dry, dark place with good airflow.
Refrigerate only if peeled.
Greens (Collards, Kale, Mustard Greens, etc.)
Rinse, dry thoroughly, and store in an airtight container with a paper towel to absorb moisture.
Herbs (Parsley, Cilantro, etc.)
Store like cut flowers in a jar with water in the fridge, loosely covered with a plastic bag.
Alternatively, wrap in a damp towel and place in an airtight container.
Lettuce
Wash, spin dry, and store in an airtight container lined with a paper towel.
Leeks
Store unwashed in the fridge, wrapped in a damp towel or in a breathable bag.
Okra
Store in the fridge in a breathable bag and use within a few days.
Onions
Store in a cool, dry, dark place with good airflow. Do not refrigerate unless chopped.
Parsnips
Store in a breathable bag or wrapped in a damp towel in the fridge.
Potatoes
Store in a cool, dark, dry place with good airflow. Do not refrigerate.
Radishes
Remove greens and store roots in an airtight container with a damp towel in the fridge.
Rhubarb
Wrap stalks in aluminum foil and store in the fridge.
Tomatoes (Green or Ripe)
Store unripe tomatoes at room temperature to ripen.
Once ripe, use quickly or refrigerate to extend shelf life for a few days.
Turnips
Remove greens and store roots in a breathable bag in the fridge.
Squash (Summer and Winter)
Summer squash (zucchini, yellow squash): Store in a breathable bag in the fridge and use within a week.
Winter squash (butternut, acorn, etc.): Store in a cool, dry place with good airflow for up to a month.
Sweet Peppers
Store in the fridge in a breathable bag. Avoid washing until ready to use.
Sweet Potatoes
Store in a cool, dark, dry place with good airflow. Avoid refrigeration.
Let me know if there are any other fruits or veggies you’d like to see on the list!
