Today I found a wonderful website that had a list of Fruits and Veggies and the best way to store them in your kitchen in order to maximize their shelf life. I thought this was such an amazing find that I wanted to share it with everyone. If you have any experiences with this topic to share, or have some tips on foods not mentioned here, please feel free to tell us about it in the comments section! Click here for a downloadable version from the ecology center out in Berkley, or visit www.ecologycenter.org to see all the great tips they have to offer.
Fruit:
Apples‐ store on a cool counter or shelf for up to two weeks. For longer storage, put in a cardboard box in the fridge.
Citrus‐ store in a cool place with good airflow, never in an air‐tight container.
Apricots/Nectarines‐ on a cool counter or fridge if fully ripe
Cherries‐ store in an airtight container. Don’t wash Cherries until ready to eat, added moisture encourages mold.
Berries - Don’t forget they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag woks well, only wash before you plan to eat
Dates‐ dry dates, like Deglet Noor, are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates, Medjool, need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag, as long as it’s porous to keep the moisture away from the skin of the dates
Figs‐ Don’t like humidity, so no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un-stacked.
Melons‐ uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.
Peaches (and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.
Pears‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.
Strawberries‐ Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.
Veggies:
Always remove any tight bands from you vegetables or at least loosen them to allow them to breath
Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. Will keep for a week outside the fridge.
Avocados - place in a paper bag at room temp. To speed up their ripening, place an apple in the bag.
Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture
Basil - Basil does not like the cold or to be wet. The best method is an airtight container/jar loosely packed with a small damp piece of paper inside, left out on a cool counter.
Beets‐ cut the tops off to keep beets firm. They should be washed and kept in an open container with a wet towel on top. Place greens in an airtight container with a little moisture.
Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Brussels Sprouts‐ If bought on the stalk, leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose, store them in an open container with a damp towel on top.
Cabbage‐ left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week, so best used as soon as possible.
Carrots‐ cut the tops off (but save them for tea) to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days, if they’re stored that long.
Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery‐ does best when simply placed in a cup or bowl of shallow water on the counter.
Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage, place loose in the crisper.
Garlic‐ store in a cool dark place
Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air-tight 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.
Green Tomatoes‐ store in a cool room away from the sun to keep them green and use them quickly or they will begin to color.
Herbs - a closed container in the fridge to keep up to a week. Any longer might encourage mold.
Lettuce‐ keep damp in an airtight container in the fridge.
Leeks‐ leave in an open container in the crisper, wrapped in a damp cloth or in a shallow cup of water on the counter just so the very bottom of the stem has water.
Okra‐ doesn’t like humidity, so a dry towel in an airtight container is best. Okra doesn’t like to be stored, best eaten quickly after purchase.
Onion‐ store in a cool, dark and dry place. Good air circulation is best, so don’t stack them.
Parsnips‐ an open container in the crisper, or like carrots, wrapped in a damp cloth in the fridge.
Potatoes‐ cool dark and dry place, such as a box in a dark corner of the pantry. A paper bag also works well.
Radicchio‐ place in the fridge in an open container with a damp cloth on top.
Radishes‐ remove the greens and place them in an open container in the fridge with a wet towel placed on top.
Rhubarb‐wrap in a damp towel and place in an open container in the fridge.
Rutabagas‐ in an ideal situation, cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.
Snap peas‐ refrigerate in an open container
Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.
Spring (green) onions‐ Remove any band or tie and place in the crisper
Summer Squash‐ does fine for a few days if left out on a cool counter, even after cut
Sweet peppers‐ Only wash them right before you plan on eating them, wetness decreases storage time. Store in a cool room to use in a couple days, place in the crisper for longer storage
Sweet Potatoes‐ Store in a cool dark, well ventilated place. Never refrigerate, they 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.
Turnips‐ remove the greens, store in an open container with a moist cloth.
Winter squash‐ store in a cool dark, well ventilated place. Winter squash get sweeter if they’re stored for a week or so before eaten.
Zucchini‐ does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage.