Do you ever get tired of having to throw out fresh fruits or vegetables that have become moldy or wilted? How you store your produce can make a huge difference. Rather than throwing produce into the fridge in its original packaging, learn how to store produce so that it lasts longer and retains its maximum nutritional benefits.

Countertop Fruits and Vegetables

Whole and uncut fruits that should stay on your countertop include bananas, citrus, melons, tomatoes and pineapples. Tomatoes should never be placed in the fridge, or they will lose their flavor and mealy texture. Bananas should be kept away from other fruits, because the gases released by them can ripen other fruits more quickly.

Intact vegetables that should not be in the fridge include onions, potatoes, garlic, and squash. Onions and potatoes should be kept in a dark place, but never in the same place together, because the gases released by onions cause potatoes to start spudding.

Refrigerated Fruits and Vegetables

In general, most fruits are meant to be refrigerated, including apples, berries, grapes, and stone fruit. Apples should be stored in a fruit drawer wrapped in a damp paper towel, or they will dry out. Berries do not store for long, but if covered in a paper towel in a tightly sealed container, they can last two to three days. To store them for longer, you can make berry jam or freeze them. Grapes can last for 2 to 3 weeks in the refrigerator in a perforated plastic bag. Unripe pears can be stored in the fridge for a few days, but make sure to leave them out on the counter for a day before eating to let them ripen. Stone fruit, like peaches and cherries, can last for 1 to 2 weeks in cold, humid conditions. Be sure to store these in a perforated plastic bag and check for blemishes or soft spots frequently.

Most vegetables can be stored safely in the refrigerator. For example, if asparagus is stored upright in an open container and covered loosely with a produce bag, it should keep for around two weeks. Broccoli and cauliflower should be stored in a perforated bag for up to two weeks if you do not wash it beforehand. Snap beans such as green beans may also be stored in a perforated plastic bag and can last up to one full week.

Fresh Herbs and Spices

Leafy herbs should be kept with their stems immersed in around 2 inches of water and tented with a plastic bag. Be sure to snip the ends and change the water frequently. Woody herbs like oregano and thyme should be refrigerated in a loosely wrapped, damp paper towel. Spices like ginger will last longer in an airtight plastic bag. To make it last even longer and retain the flavor, peel the ginger, cut it into chunks, and freeze it.

Leafy Greens

To extend the shelf life of soft, leafy greens such as spinach and arugula, pick out any brown leaves, line the bag or container with dry paper towels to absorb excess moisture, and seal the bag. Be sure to use these within a week. For hardier greens like kale or collard greens, remove the tie holding the bunch together, wrap them in dry paper towels, and place them in a resealable bag. These greens will last a week or two when stored like this.

For a comprehensive database on how to store specific fruits and vegetables not listed in this post, please visit the following link: Proper Fruit and Veggie Storage

Information from Food Revolution Network, Food & Wine Magazine, Old Farmer’s Almanac, and the American Heart Association.