5 Rules for Properly Storing Fruits and Vegetables

Published August 5, 2016

Tired of throwing away or eating fruits and vegetables that are far from fresh? Follow these 5 rules to store your products the right way.

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Rule No. 1: Buy at the Right Stage of Ripeness

Planning to eat them right away? In two days? Do not hesitate to ask your greengrocer to select fruits and vegetables based on when you will be using them. This helps you avoid an overripe avocado meant for a meal three days later or a peach that is too hard to eat at dinner that evening. In any case, avoid buying damaged fruits and/or vegetables if you want to store them properly. If they are still slightly underripe, always keep them at room temperature at first.

Rule No. 2: Store Them in the Right Place

In the refrigerator or at room temperature? This is a big question. Some fruits and vegetables lose flavor or darken when stored in the fridge. Others ripen too quickly at room temperature and deteriorate faster. A few examples for ripe produce:

Refrigerator: mushrooms, washed leafy greens, asparagus, broccoli (see the article on the benefits of broccoli) and cauliflower (whole), radishes, eggplant, zucchini, etc.
Room temperature: citrus fruits, melon, cucumber, squash, turnips, peaches, pears, pineapple, avocado, etc.
Away from light (cellar, pantry), in a dry, ventilated area: garlic, onions, potatoes, sweet potatoes, tomatoes, etc.

Rule No. 3: Separate Them Properly and Wrap When Needed

Some fruits and vegetables (like apples and bananas) produce ethylene, which makes other produce ripen much faster. Items that lose moisture quickly benefit from being stored wrapped.

Keep separated:

Onions and potatoes;
Bananas and all other fruits and vegetables;
Apples and all other fruits and vegetables;
Pears and all other fruits and vegetables.

Wrap when necessary (perforated plastic bag, paper towel, or paper bag):

Mushrooms, asparagus, leafy greens, radishes, green beans, wax beans, Brussels sprouts, etc.

Rule No. 4: Avoid Waste

If you have bought (or harvested!) more than you can eat within a few days, do not wait for your produce to spoil. By storing the excess wisely, you will have reserves ready for later. How? Several options:

Freezing: works for almost all fruits and vegetables. Ideally, blanch the produce (washed and cut), dry it, then place it in freezer bags.
Making compotes/jams: mostly for fruits. Compotes can be frozen, while jams can be stored in a dry, well-ventilated space.
Dehydrating/drying: ideal for tomatoes, peppers, and fruits. If you live in a hot, dry region, you can try sun-drying, but investing in a dehydrator is the easiest option, as it removes all the moisture and keeps foods preserved for months.
Canning: suitable for almost all fruits and vegetables. Be sure to sterilize containers properly and follow correct canning practices to avoid any risk of botulism.

Rule No. 5: Respect the Right Timing

Some fruits and vegetables can be stored for several days (or even several weeks, such as potatoes, citrus fruits, turnips, garlic, etc.). Others, however, must be eaten quickly, even if you followed all the storage rules. For the most delicate items, it is recommended to consume them within 3 days to preserve flavor and vitamins.

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