How to Store Fruits and Vegetables So They Stay Fresh
The secret to fresher, tastier produce? Storing it the right way. Here’s how chefs do it.
1. Give Special Care to Herbs
Herbs wilt more quickly when left in their store packaging. Remove rubber bands, twist ties or clamshells, then wrap the herbs loosely in a paper towel and place them in a resealable container in the fridge.
Basil is an exception – treat it like a bouquet of flowers. Trim the ends and place it in a glass of water, changing the water daily.
2. Keep Ethylene Producers Separate
Certain fruits and vegetables give off ethylene gas, which speeds up ripening. These include apples, bananas, pears, tomatoes and melons. Store them away from delicate produce like leafy greens, cucumbers, and berries.
On the flip side, you can use this to your advantage when you need something to ripen faster. For example, store an unripe avocado in a paper bag along with a banana and it will ripen faster.
3. Going the Extra Mile
Some produce stays fresher with special treatment:
Asparagus: Trim the ends and stand the stalks upright in a jar with an inch of water. Loosely cover the tops with a produce bag and refrigerate.
Avocados (halved): Brush the cut surface with olive oil or lemon juice before wrapping tightly and refrigerating.
Bananas: Wrap the stems in foil or plastic to slow the ripening process.
Berries: Store in a single layer on paper towels; wash only right before eating.
Carrots and celery: Keep submerged in cold water in the fridge. To revive a limp batch, soak briefly in fresh cold water.
Grapes: Leave unwashed and on the stem until ready to eat.
Lettuce: Wrap whole heads in a damp paper towel in a partially open bag. For packaged greens, keep them in their original packaging.
Mushrooms: Transfer from the plastic packaging to a paper bag to avoid excess moisture.
Scallions: Store upright, roots in water, on the counter – or in the fridge wrapped in a damp paper towel.
4. Counter vs. Fridge
Best on the counter or in the pantry (cool, dark place):
Garlic, onions, shallots, potatoes, winter squash
Best in the fridge:
Citrus: lemons, limes, oranges, grapefruits (though they can be kept at room temperature, they last longer in the fridge)
Apples and cherries (last longer cold)
Leafy greens, cucumbers, broccoli, peppers (eat within a few days)
Hearty vegetables like carrots, cabbage, kale, beets (these can hold up a week or more)
Cutting note: Keep apples, pears, bananas and avocados whole until ready to eat. Most other fruits and vegetables can be cut and stored in the fridge for up to 5 days.
5. Use your Fridge Wisely
Your fridge has its own “microclimates”:
Coldest zones (back of the top/middle shelves): Best for sturdy items, not delicate greens
Front shelves: slightly warmer, good for citrus and berries
Crisper drawers:
High humidity: best for produce that wilts or needs moisture like leafy greens, herbs, carrots, celery, broccoli, cauliflower, Brussels sprouts and green beans
Low humidity: best for produce that rots quickly with too much moisture such as fruits taht release ethylene gas such as apples, pears and stone fruits, ripe avocados and citrus fruits
It also helps to keep your fridge clean – mold and bacteria spread quickly and shorten the life of everything inside.
The Takeaway
Smart storage means better flavor, less waste and more value from every grocery trip. When you want to go beyond storage, Easyfeast takes care of the next step — stocking your fridge with meals designed to stay fresh and delicious all week.