Proper storage of vegetables and fruit can not only prolong their usefulness but it can save the flavor. We spend way too much on our fresh produce to them go to waste. These charts will save you money.
Storing Fresh Produce for Best Flavor
Store in the refrigerator
|Apples (more than 7 days)||Artichokes||Cauliflower||Peas|
|Asian Pears||Green beans||Cut Vegetables|
|Cherries||Belgian Endive||Herbs (not Basil)|
|Cut Fruit||Broccoli||Leafy Vegetables|
- Place fruits and vegetables in separate, perforated plastic bags
- Use within 1-3 days for maximum flavor and freshness.
- Store each group in different produce drawers in the refrigerator to minimize the detrimental effects of ethylene produced by fruits on your other produce.
Ripen on the counter first, then refrigerate
- To prevent moisture loss, store fruits and vegetables separately in a paper bag, perforated plastic bag, or ripening bowl on the counter away from sunlight. Ripening fruit in a bowl or paper bag can be enhanced by placing an apple with the fruit to be ripened.
- After ripening, store in refrigerator and use within 1-3 days.
Store only at room temperature
|Apples (fewer than 7 days)||Plantains||Basil (in water)||Potatoes|
|Citrus Fruits||Eggplant||Sweet Potatoes|
- Some produce should only be stored at room temperatures. Refrigeration can cause cold damage or prevent them from ripening to a good flavor and texture. For example, pink tomatoes ripen to a better taste and red color if they are left at room temperature. In the refrigerator, they do not turn red and even red tomatoes kept in the refrigerator lose their flavor.
- Keep away from direct sunlight.