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Storing Fresh Fruits and Vegetables, Regina Jeter

04 January 2011no comments Foods

Ever tossed out fresh fruits or vegetables that spoiled before you had a chance to eat them?  How you store them impacts how fresh your produce will stay.  Here’s some advice in storing these precious commodities:

  • Apples – Room temperature up to 7 days or refrigerate in a plastic bag beyond that timeframe.
  •  Bananas – Room temperature, both ripe and unripe.
  • Grapefruit – Room temperature for 1 week or refrigerate for up 2 or 3 weeks.
  • Peaches – Room temperature in a paper bag if unripe; remove from the bag when ripe and eat within 1 or 2 days.
  • Strawberries – Refrigerate for 1 to 3 days without washing.
  • Oranges – Room temperature for a day or 2 or refrigerate up to 1 or   2 weeks.
  • Broccoli – Refrigerate 2 to 5 days.
  • Carrots – Refrigerate, stored in a plastic bag (with green tops cut off.)
  • Iceberg lettuce – Refrigerate in a plastic bag after rinsing and drying.
  • Tomatoes – Room temperature, out of direct sunlight (they quickly lose their taste if refrigerated.)
  • Potatoes and Onions – Best stored in a cool dark place and only washed before eating (last for a long period of time.)


  • Don’t pile fruits and vegetables in the same bowl.  They can cause each other to spoil.
  • Shopping for produce twice a week will prevent spoilage,  thus saving money.
  • Make the fresh produce section one of your last stops before checkout.
  • If wrapping produce, use paper bags instead of plastic or perforated plastic bags.
  • If vegetables won’t be consumed shortly after purchase, blanch (a quick boiling process) and freeze them in plastic wrapping.
  • Plan meals to use the fruits and vegetables that are more perishable first, such as, tomatoes, broccoli, asparagus and mushrooms.  All others tend to last longer.


Eating for Better Health—Everyday




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