Ensuring proper storage of produce is essential for maintaining its freshness and extending its shelf life.
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Vegetable Storage Tips:
Asparagus:
· -Trim the ends of the asparagus spears by about an inch.
· -Store asparagus in a tall container with about an inch of water at the bottom.
· -Cover the container loosely with a plastic bag and keep it in the refrigerator.
Avocado:
· -If the avocado is not yet ripe, store it at room temperature in a paper bag until it is.
· -To store a ripe avocado, cut it in half, remove the pit, and store the halves in an airtight container in the refrigerator.
Beets (Gold, Red, and Red Bunch):
· -Trim the greens from the beets and store them separately.
· -Wash the beets thoroughly and store them in a perforated plastic bag in the refrigerator.
Bell Pepper (Green, Red, and Yellow):
· -Remove the stem and seeds from the bell pepper and slice it as desired.
· -Store the sliced pepper in an airtight container in the refrigerator.
Bok Choy (Baby):
· -Wash the bok choy and trim the ends.
· -Store it in a perforated plastic bag in the refrigerator.
Broccoli:
· -Cut the broccoli florets from the stalk.
· -Store the florets in an airtight container in the refrigerator.
· -You can also store the stalk separately, but it may not last as long.
Broccoli Rabe-Rapini:
· -Wash the broccoli rabe and trim the ends.
· -Store it in a perforated plastic bag in the refrigerator.
Brussels Sprouts:
· -Remove any yellow or wilted leaves from the Brussels sprouts.
· -Store them in a perforated plastic bag in the refrigerator.
Cabbage (Green and Red):
· Remove any outer leaves that are wilted or damaged.
· Store the cabbage in a perforated plastic bag in the refrigerator.
Carrots (Regular and Rainbow):
· Remove the carrot greens and wash the carrots.
· Store them in a perforated plastic bag in the refrigerator.
Cauliflower (Regular and Purple):
· Cut the cauliflower florets from the stalk.
· Store the florets in an airtight container in the refrigerator.
· You can also store the stalk separately, but it may not last as long.
Celery:
· Cut off the bottom and any wilted tops from the celery.
· Store it in a container with water at the bottom, covered loosely with a plastic bag, in the refrigerator.
Chard (Rainbow):
· Wash the chard and trim the ends.
· Store it in a perforated plastic bag in the refrigerator.
Corn (Bi-Color):
· Store the corn in its husk in the refrigerator.
Cucumber:
Wash the cucumber and slice it as desired.
Store the slices in an airtight container in the refrigerator.
Eggplant:
· Slice the eggplant as desired.
· Store the slices in an airtight container in the refrigerator.
Garlic:
· Store the garlic in a cool, dark, and dry place, such as a pantry or cupboard.
Green Beans:
· Wash the green beans and remove the stems.
· Store them in a perforated plastic bag in the refrigerator.
Kale (Green and Red):
· Wash the kale and trim the ends.
· Store it in a perforated plastic bag in the refrigerator.
Leeks:
· Trim off the root end and dark green tops, leaving the white and light green part.
· Cut lengthwise and rinse thoroughly to remove any dirt or sand.
· Store in a plastic bag in the refrigerator crisper drawer.
Lettuce (Butter, Green Leaf, Iceberg, Red Leaf, Red Romaine, Romaine):
· Rinse leaves in cold water and spin dry or pat dry with paper towels.
· Wrap the leaves loosely in a damp paper towel and place in a plastic bag in the refrigerator crisper drawer.
Mushrooms (Baby Bella, White):
· Wipe mushrooms with a damp paper towel to remove any dirt or debris.
· Store in a paper bag in the refrigerator.
Okra:
· Rinse okra in cold water and pat dry.
· Store in a perforated plastic bag in the refrigerator.
Onions (Green, Red, Yellow):
· Store onions in a cool, dry, and well-ventilated area, away from direct sunlight.
· Do not store onions near potatoes or other vegetables that give off moisture, as it can cause onions to rot.
Peas (Snow):
· Rinse peas in cold water and pat dry.
· Store in a perforated plastic bag in the refrigerator.
Peppers (Jalapeno, Poblano, Green, Red, Yellow):
· Rinse peppers in cold water and pat dry.
· Store in a plastic bag in the refrigerator crisper drawer.
Potatoes (Kennebec, Purple, Red, Russet, Sweet, Yukon Gold):
· Store potatoes in a cool, dark, and dry place, away from direct sunlight.
· Do not store potatoes in the refrigerator, as the cold temperature can convert the potato's starch to sugar, resulting in a sweeter taste and discoloration.
Radish (Red):
· Remove the leaves and stems and rinse the radishes in cold water.
· Store in a plastic bag in the refrigerator.
Spinach (Baby, Bunch):
· Rinse spinach in cold water and spin dry or pat dry with paper towels.
· Store in a plastic bag in the refrigerator crisper drawer.
Squash (Acorn, Chayote, Winter, Yellow, Zucchini):
· Rinse squash in cold water and pat dry.
· Store in a plastic bag in the refrigerator crisper drawer.
Tomatoes (Grape, Roma):
· Store tomatoes at room temperature until ripe, then store in the refrigerator to prolong their shelf life.
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Fruit Storage Tips:
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Apple Fuji, Apple Gala, Apple Granny Smith, Apple Pink Lady, Apple Red:
· -Store in the refrigerator to keep them fresh for longer.
· -Alternatively, keep them in a cool, dry place away from direct sunlight and other fruits.
· -Make sure to remove any spoiled apples to prevent them from spoiling the rest of the batch.
Apricots:
· -Keep in a paper bag on the counter until they ripen.
· -Once ripe, transfer them to the refrigerator to extend their shelf life.
· -Make sure to eat them within a few days once they are ripe.
Banana:
· -Keep at room temperature until they ripen.
· -Once ripe, transfer them to the refrigerator to extend their shelf life.
· -If you have ripe bananas that you can't eat right away, freeze them for later use in smoothies or baking.
Blueberries:
· -Store in the refrigerator in a covered container or plastic bag.
· -Don't wash them until right before you are ready to eat them.
· -Discard any spoiled or moldy berries.
Cantaloupe:
· -Store at room temperature until it is ripe.
· -Once ripe, transfer to the refrigerator to extend its shelf life.
· -Cut and store in a covered container in the refrigerator for up to a week.
Cherries:
· -Store in the refrigerator in a covered container or plastic bag.
· -Don't wash them until right before you are ready to eat them.
· -Discard any spoiled or moldy cherries.
Grapefruit:
· -Store at room temperature or in the refrigerator.
· -If cut, store in a covered container in the refrigerator for up to a week.
Grapes Green Seedless, Grapes Red Seedless:
· -Store in the refrigerator in a covered container or plastic bag.
· -Don't wash them until right before you are ready to eat them.
· -Discard any spoiled or moldy grapes.
Honeydew Melon:
· -Store at room temperature until it is ripe.
· -Once ripe, transfer to the refrigerator to extend its shelf life.
· -Cut and store in a covered container in the refrigerator for up to a week.
Kiwi:
· -Store at room temperature until it is ripe.
· -Once ripe, transfer to the refrigerator to extend its shelf life.
· -Cut and store in a covered container in the refrigerator for up to a week.
Lemon:
· -Store at room temperature or in the refrigerator.
· -If cut, store in a covered container in the refrigerator for up to a week.
Lime:
· -Store at room temperature or in the refrigerator.
· -If cut, store in a covered container in the refrigerator for up to a week.
Mandarin Satsuma:
· -Store at room temperature or in the refrigerator.
· -If cut, store in a covered container in the refrigerator for up to a week.
Mango:
· -Store at room temperature until it is ripe.
· -Once ripe, transfer to the refrigerator to extend its shelf life.
· -Cut and store in a covered container in the refrigerator for up to a week.
Mini Watermelon (Seedless):
· -Store at room temperature until it is ripe.
· -Once ripe, transfer to the refrigerator to extend its shelf life.
· -Cut and store in a covered container in the refrigerator for up to a week.
Minneola:
· -Store at room temperature or in the refrigerator.
· -If cut, store in a covered container in the refrigerator for up to a week.
Nectarines:
· -Keep at room temperature until they are ripe.
· -Once ripe, transfer to the refrigerator to extend their shelf life.
· -Store in a covered container in the refrigerator for up to a week.
Orange Cara Cara, Orange Navel:
· -Store at room temperature or in the refrigerator.
· -If cut, store in a covered container in the refrigerator for up to a week.
Peaches Sweet:
· -Keep at room temperature until they are ripe.
· -Once ripe, transfer to the refrigerator to extend their shelf life.
· -Store in a covered container in the refrigerator for up to a week.
Pear Asian, Pear Bartlett, Pear Red:
· -Keep at room temperature until they are ripe.
· -Once ripe, transfer to the refrigerator to extend their shelf life.
· -Store in a covered container in the refrigerator for up to a week.
Persimmon Fuyu:
· -Store at room temperature until they are ripe.
· -Once ripe, transfer to the refrigerator to extend their shelf life.
· -Store in a covered container in the refrigerator for up to a week.
Pineapple Golden:
· -Store at room temperature until it is ripe.
· -Once ripe, transfer to the refrigerator to extend its shelf life.
· -Cut and store in a covered container in the refrigerator for up to a week.
Plums Black, Plums Red:
· -Store in the refrigerator in a covered container or plastic bag.
· -Don't wash them until right before you are ready to eat them.
· -Discard any spoiled or moldy plums.
Pomegranate:
· -Store at room temperature or in the refrigerator.
· -Once cut, store in a covered container in the refrigerator for up to a week.
Raspberries (6 oz):
· -Store in the refrigerator in a covered container or plastic bag.
· -Don't wash them until right before you are ready to eat them.
· -Discard any spoiled or moldy raspberries.
Strawberry:
· -Store in the refrigerator in a covered container or plastic bag.
· -Don't wash them until right before you are ready to eat them.
· -Discard any spoiled or moldy strawberries.
