I just got my Fresh Picks Newsletter and wanted to share these great tips with you. I know I’ve posted something similar in the past but this version is more detailed.

Fruits
Apples – Store these in the fridge or a cool dark location. They should keep well for a while.

Bananas – These should be kept at room temperature in a dry location. Anything below 58° can actually give them freezer damage!

Berries – It’s always a good idea to pick out any squished or moldy berries to prevent the others from going bad. While blueberries can last a week in the refrigerator (just wash them right before eating), raspberries, blackberries and strawberries only last a few days. To help them last as long as possible spread them out on a plate and cover with a paper towel. Berries start to deteriorate as soon as they are picked, so eat them quickly!

Cherries – Store cherries in the fridge uncovered or in a perforated plastic bag for up to a week. Keep the stems attached and be sure to remove any moldy cherries that pop up

Grapes – Store grapes in the refrigerator in a perforated bag and only wash them right before serving. Be sure to remove any spoiled grapes before you stick them in the fridge.

Lemons/Limes – Do not store these in the fridge as cold temperatures can cause undesirable changes and they tend to absorb fridge odors. Store them in a cool and dry area.

Melons – It’s a good idea to ripen melons at room temperature, but they can quickly go from ripe to overripe. You can store a melon in the fridge to help it last a little longer just make sure to keep it in the crisper where humidity tends to be higher so your melon doesn’t dry out.

Pineapple – Store pineapples on the counter (for a day or two) or in the refrigerator upside down to allow the sweetness to spread to the rest of the fruit.

Stone Fruit – Ripen stone fruit on the counter or in a paper bag at room temperature and once ripe you can toss them in the fridge. Store them in a single layer in the warmest part of the refrigerator. Remove 30 minutes before eating so that the fruit can warm up.

Vegetables
Carrots – Store in a plastic bag in the fridge to retain moisture, do not peel them until you’re ready to serve.

Corn – Keep corn cool so that the sugars don’t turn to starch and become less sweet. Keep the husk on the corn as it helps retain the moisture.

Eggplant – Store eggplant in a cool location or in the fridge but be careful with it as it bruises easily. Also try to use it up in a few days as it goes bad quickly.

Lettuces/Greens – Always dry greens and lettuces well before storing. Wrap them in a paper towel and place in a plastic bag.

Mushrooms – Store these in a paper bag in a cool, dry part of the fridge. Only wash them directly before using.

Onions/Garlic – Keep these in cool, dark, well-ventilated areas.

Peppers – Store in the fridge’s vegetable crisper.

Root Vegetables/ Potatoes – Store these in a cool, dry, dark location with good ventilation. You can store the root vegetables in the fridge but keep the potatoes out.

Spinach/Arugula – You can store them loosely packed in plastic bags in the refrigerator or if you plan on keeping them for longer place them in a single layer on paper towels and loosely roll them up.

Tomatoes – Do not store tomatoes in the fridge as this can cause them to have a mealy texture and a poor flavor. Store them unwashed at room temperature.

Herbs
Wash and dry the herbs and cut off a little bit of the ends and place them standing up in a glass of water. You can also them in a plastic bag along with a paper towel if you’re short on room in the fridge.