How to Store Fruits and Vegetables So They Last

Counter or fridge?

Some produce keeps best at room temperature. Tomatoes lose flavor and texture in the fridge, potatoes and onions prefer a cool, dark pantry, and bananas ripen better on the counter. Most other vegetables, and many fruits, stay freshest in the fridge. Knowing which is which is the first step to less waste.

Understand ethylene

Some fruits — apples, bananas, avocados, and tomatoes — release ethylene gas, which speeds ripening. This can be useful or harmful depending on what's nearby. Keep ethylene producers away from ethylene-sensitive produce like leafy greens, broccoli, and cucumbers, or the gas will cause them to spoil faster.

Store leafy greens and herbs

Leafy greens stay crisp when stored loosely wrapped in the fridge, ideally with a paper towel to absorb moisture. Herbs with soft stems, like parsley and cilantro, keep well standing in a glass of water in the fridge, while basil does better on the counter. A little attention to greens pays off, since they're among the fastest to spoil.

Store root vegetables

Root vegetables like carrots, beets, and turnips keep longest in a cool, humid place — usually the fridge, ideally in a loose bag. Potatoes and onions are the exception and belong in a cool, dark, dry pantry, but keep them apart, since onions can cause potatoes to sprout faster. Remove any greens from root vegetables before storing.

Use the crisper drawer

The crisper drawer in your fridge controls humidity and is the best place for most vegetables. Many drawers have an adjustable vent — set it to higher humidity for leafy greens and lower humidity for fruits and vegetables that rot easily. Using the drawer correctly can add days to the life of your produce.

Revive wilted produce

Wilted vegetables are often still perfectly good — they have simply lost moisture. Soak limp leafy greens, carrots, or celery in a bowl of cold water for half an hour, and they will crisp back up. This simple trick rescues produce that looks past its prime but is still safe to eat.

For herbs, trim the stems and stand them in a glass of water like cut flowers, then cover loosely and refrigerate. Most herbs perk up within an hour and keep for days longer this way.

Store cut produce carefully

Once produce is cut, it spoils much faster, so handle it with care. Store cut fruits and vegetables in an airtight container in the fridge, and use them within a day or two. A squeeze of lemon on cut apples, pears, and avocados slows browning.

If you prep vegetables ahead of time for the week, keep them dry and refrigerated, and add delicate items like lettuce just before serving. A little care with cut produce keeps it fresh and safe.

Know the signs of spoilage

Learning to read produce helps you use it before it's too late. Wilting greens are still fine to cook, soft spots can usually be cut away, and wrinkled peppers are past their prime but still usable in cooking. Knowing when produce is still good — and when it's truly spoiled — prevents both waste and unpleasant surprises.

Buy only what you'll use

The best storage in the world can't save produce you never get around to eating, so buy realistically. A little less at the store, bought more often, means fresher produce and far less waste. Combined with good storage, buying only what you'll use is the simplest way to keep your produce fresh and your fridge clear.