Fruit | Storage Recommendation |
Apples | Store on a cool counter or shelf for up to two weeks. For longer storage, place in the crisper. |
Bananas | Store on a cool counter at room temperature. |
Berries | Store in a single layer in the coolest part of your refrigerator. A paper bag works well. Do not wash until right before eating. |
Cherries | Keep in an airtight container. Wash just before eating. |
Citrus (incl. Grapefruit, Lemons, Limes, Oranges) | Citrus does best in the refrigerator. Make sure the fruit is dry, and place them in a mesh bag to allow for air circulation. |
Dates | Store drier dates (Deglet Noor) on the counter in a bowl or paper bag. Moist dates (Medjool) need refrigeration if stored over a week. Use a cloth or paper bag to keep moisture away from dates. |
Figs | Store figs unstacked on a plate in the fridge for up to a week. Avoid closed containers, as figs do not like moisture. |
Melons (incl. Cantaloupe, Muskmelon, Watermelon) | Keep uncut in a cool dry place, out of the sun, for up to two weeks. Cut melons should be kept in the fridge upside down on a plate. |
Pears | Store pears on the counter at room temperature until fragrant and softening. Refrigerate only if they are fully ripe. |
Persimmons | Store Fuyu (squat shape) at room temp. Keep Hachiya (long) at room temperature until completely mushy. They become very fragile when ripe. |
Pomegranates | Can be kept up to a month stored on a cool counter. |
Stone Fruit (incl. Apricots, Peaches, Nectarines, Plums, Pluots) | Store on a cool counter at room temperature to ripen; place in paper bag with a banana to hasten ripening. Can be refrigerated for up to a few days once ripe. Never refrigerate unripe stone fruit as it can produce a "mealy" texture. |
Tropical Fruit (Guava, Kiwi, Mangoes, Pineapple) | Store tropical fruit on the counter at room temperature until fragrant and ripe. Transfer to the fridge when ripe. |
Vegetables | Storage Recommendation |
Artichokes | Place in a sealed, airtight container with light moisture. |
Arugula | Dunk in cold water and spin or lay flat to dry. Arugula should not stay wet! Place dry arugula in an open container wrapped with a dry towel to absorb any extra moisture. |
Asparagus | Trim 1/2 inch from the bottom, and then stored upright in a glass filled with enough water to cover bottom of stems. Can be refrigerated or kept on the counter for up to a week. |
Avocado | To ripen, place in a paper bag at room temperature. |
Basil | Difficult to store well; basil does not like to be cold or wet. The best method is an airtight container left out on a cool counter loosely packed. |
Broccoli | Place in an open container in the fridge or wrap in a damp towel before placing in the fridge. |
Brussels Sprouts | Store in an open container with a damp towel on top. |
Cabbage | Left out on a cool counter is fine for up to a week. Otherwise, place in the crisper. Peel off outer leaves if they start to wilt. |
Cauliflower or Romanesco | Store in a closed container in the fridge. |
Celery | Wrap lightly in a damp towel and store in the crisper. Celery can be rehydrated by trimming the end and soaking in water. |
Cilantro | Trim stems 1/4 inch and store upright in a glass of water in the fridge. |
Corn | Store in its husk in an open container or on a shelf in your fridge. Best flavor on the day it's picked. |
Cucumber | Fine left out in a cool room for a day or two. For longer storage, wrap loosely in a paper towel and keep in a crisper drawer, away from ethylene-emitting fruits. |
Eggplant | Should be stored in a cool, dry place with circulating air, such as a countertop. Do not refrigerate unless cut. |
Fennel | Fennel can be left on the counter, upright in a cup or bowl of water for a day or two. For longer storage, place in the fridge in a closed container with a little water. |
Garlic | Store in a cool, dark place. |
Green Beans | They like humidity, but not wetness. Keep a damp cloth draped over an open or loosely closed container. |
Green Garlic | Keep in an airtight container in the fridge or leave it out for a day or two. It’s best before it dries out. |
Greens (Kale, Collards, Chard) | Most greens must be kept in an airtight container with a damp cloth to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge. |
Herbs | Put in a closed container in the fridge to keep up to a week. |
Horseradish | Keeps for month's in crisper drawer. If roots are soft or dehydrated, trim ends and soak in lukewarm water for 10-15 minutes before using. |
Kohlrabi | Store in the fridge for several weeks. |
Leeks | Leave in an open container in the crisper, wrapped in a damp cloth or stand up in a shallow cup of water on the counter. |
Lettuce | Keep damp in an airtight container in the fridge. |
Mushrooms | Should be refrigerated and kept dry in a paper bag. |
Onions | Store in a cool, dark, and dry place. Good air circulation is best, so avoid stacking. |
Peas | Refrigerate in an open container. |
Potatoes | Store in a cool, dark, dry place such as a box or paper bag in a dark corner of the pantry. |
Radocchio | Place in the fridge in an open container with a damp cloth on top. |
Rhubarb | Wrap in a damp towel and place in an open container in the fridge. |
Salad Mix | Store in a closed container accompanied by a dry paper towel to soak up moisture. Highly perishable and should be used quickly. |
Spinach | Store loose in a closed container in the crisper. Keep cool as soon as possible because spinach loves to be cold. |
Spring Onions | Remove any band or tie and place in the crisper. |
Summer Squash | Will do fine for a few days left out on a cool counter. |
Peppers | Wash right before eating because wetness will decrease the storage time. Store in a cool room to use in a couple of days. Place in the crisper if longer storage is needed. |
Root Vegetables (Beets, Carrots, Celeriac, Parsnips, Radishes, Rutabagas, Turnips) | Remove greens from root before storing to prevent dehydration. Wash roots; keep in open container with damp towel on top. If roots become soft or dehydrated, trim ends and soak in lukewarm water for 10-15 minutes before using. |
Sweet Potatoes | Store in a cool, dark, well-ventilated place. Never refrigerate; sweet potatoes don’t like the cold. |
Tomatoes | Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness, place in a paper bag with an apple. |
Winter Squash | Store in a cool, dark, well-ventilated place with some air flow. Stored properly, winter squash can keep for several months. |
