How to Store Fruits and Vegetables

Fruits and vegetables, if stored properly, will keep their freshness much longer.

Opening my first fruit and vegetable market, I was embarrassed by my lack of knowledge. When a customer asked a question that I couldn't answer, another customer would step up and answer it. That was more than thirty years ago and I have learned quite a bit about fruits and vegetables over the years. The most frequently asked question is how to store them.

Apples can be stored in a cool dry place for weeks. Wrapping them in newspaper will help increase their shelf-life. They can be stored in the refrigerator for up to a month or more without covering. Tip: Apples that have exceeded their shelf life, becoming less crisp, can be stewed or baked, using seasonings like cinnamon, ginger or nutmeg; which makes a healthy side dish for most any meal.

Bananas are usually stored at room temperature, but can be refrigerated for longer shelf life. The skin turns dark, but the fruit lasts longer. Tip: Bananas are good frozen. Wrap peeled bananas air-tight in plastic wrap and freeze. Eat them frozen. It makes a good banana Popsicle and a healthy snack.

Berries should be stored unwashed in the refrigerator. Wash before eating. Berries absorb odors and should be placed in a zip-lock or plastic container. Tip: The best way to freeze berries is whole and unwashed. Separate them on a cookie sheet unwashed and uncovered. Slide them into the freezer for about an hour, depending on their size. Put them into freezer bags/containers, seal and freeze. Do not thaw. Wash while frozen and use immediately.

Corn on the cob should not be shucked until ready to use. Store in zip-lock plastic bags. Tip: Wetting the shucks extends the shelf life, helping to prevent the corn from drying out.

Cucumbers are fine when placed in the crisper and do not need to be covered. Covering them may extend their shelf life some, but cucumbers, unless they're damaged or old when purchased, usually have a good shelf life.

Grapes should be washed before storing in the refrigerator and left on the vine. Tip: Gently pull grape clusters apart and peek in-between for webs and insects. Put grapes in a container with a tight-fitting lid and cover them with water. Ice water prohibits the growth of bacteria and extends shelf life. They are also good frozen.

Green beans should be placed in air-tight zip-lock plastic and stored in the refrigerator. Tip: Green beans should not be washed or snapped until ready to use for a longer shelf life.

Greens need to be wrapped tightly with plastic-wrap and stored in the refrigerator. Tip: Do not wash until ready to use for a longer shelf life. Add table salt to sink full of water and soak greens for thirty minutes for easy cleaning.

Melon slices/chunks should be placed in sturdy plastic containers with tight-fitting lids and stored in the refrigerator. Tip: If the melon is not ripe, allow to stand at room temperature until it reaches preferred ripeness. Store whole in the refrigerator if possible for a longer shelf life, storing leftovers after cutting according to the above directions.

Onions should not be stored in the refrigerator, but in a cool, dry place. Tip: Slide an onion into a nylon stocking and tie a knot over it. Continue placing onions, tying a knot after each one until you have a good stack. Hang them in your kitchen, pantry or on your porch and simply snip off an onion when needed. You will be surprised at how long they last!

Bell peppers can be placed whole in the crisper without being wrapped. If washed and cut, store in a zip-lock plastic bag or plastic container in the refrigerator.

Potatoes should not be refrigerated. Store in dry, cool place. Tip: Potatoes draw bugs. If you prefer to keep them in the refrigerator, wrap in paper towels to help keep them dry.

Tomatoes need to be stored at room temperature. Refrigeration takes away a lot of their flavor and cuts the shelf life almost in half. Tip: Place tomatoes stem-side up and make sure they are not touching each other.