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The Right Way to Store Fruits and Vegetables to Keep Them Fresh Longer
Ethylene producers (keep separate):
Apples
Bananas
Avocados
Pears
Mangoes
Tomatoes
Ethylene sensitive foods:
Broccoli
Carrots
Leafy greens
Cucumbers
Potatoes
👉 Always separate ethylene-producing fruits from sensitive vegetables to avoid premature ripening.
Best Practices for Refrigerator Storage
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Leafy Greens
Wash thoroughly and dry completely.
Wrap in a paper towel to absorb moisture.
Place inside a breathable plastic or mesh bag.
Store in the crisper drawer for up to a week.
Carrots, Celery, and Beets
Store in a sealed container filled with water to keep them crisp.
Change the water every few days.
Berries (Strawberries, Blueberries, Raspberries)
Store unwashed in a shallow container lined with paper towel.
Wash only right before eating to prevent mold.
Fresh Herbs
Treat herbs like flowers: trim stems and place them in a jar with water.
Cover loosely with a plastic bag and keep in the fridge.
Produce to Keep at Room Temperature
Not all fruits and vegetables belong in the fridge.
Tomatoes: Refrigeration changes their flavor and texture. Keep them in a bowl on the counter.
Bananas: Refrigeration causes black skin, though the inside remains edible. Best kept at room temperature.
Onions and Garlic: Store in a cool, dark, and well-ventilated place (never in a plastic bag).
Potatoes and Sweet Potatoes: Refrigeration can affect flavor and texture. Keep in a dry, dark cabinet.
Storage Hacks for Longer Freshness
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