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.
Onion	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.
Radicchio	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.