Storing Fruits and Veggies

In All, Eat Better by Cara Bailey

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My husband is one of those people that refrigerates everything. He would keep crackers in the fridge if I would let him. We often debate the storage of fresh fruits and veggies, and so to settle the score, I figured it would be fun to do some digging and settle our debates once and for all. Fruits and veggies often go bad before they are consumed, and this is typically because of incorrect storage, and so, I bring you this handy guide so that you can get the most out of your fresh produce picks.
Store in the Refrigerator:
Any pre-cut fruit or vegetable as well as the following: apricots, apples (if more than a week), berries, cherries, figs, and grapes. For vegetables, leafy vegetables and lettuces, asparagus, beets, green beans, broccoli, Brussel Sprouts, cabbage, carrots, celery, cauliflower, herbs, green onions, mushrooms, spinach, sweet corn, sprouts, summer squash, and radishes.
The following should be allowed to ripen on the counter, in a bowl or paper bag, then refrigerated:
Avocados, kiwi, plums, pears, peaches, and nectarines
*to speed the process up, place an apple in the bowl or bag
Store At Room Temperature only:
For fruit: Apples (if less than a week), bananas, citrus fruits, mangoes, melons, papayas, pineapple, and pomegranate. For vegetables: cucumber (once cut, refrigerate unused portion), garlic cloves, ginger, jicama, onions, peppers, potatoes, sweet potatoes, tomatoes, winter squashes
Most fruits and vegetables should be consumed within one to three days once removed from the refrigerator. Those stored at room temperature should be kept away from direct sunlight. Remember, if you purchase anything pre-packaged, follow package directions.
I hope this guide helps answer any questions you had about storing produce. Enjoy the variety of fruits and vegetables that are available to you this time of year.
In health, Angela