Fridge Storage 101

Maximize the freshness and flavors of fruits and vegetables through proper storage. Here are general guidelines for storing produce at home. For fruits and vegetables that can be refrigerated, place them in perforated plastic bags in a crisper drawer. For produce ripened or stored at room temperature, keep on a counter away from direct sunlight. Here are the recommended maximum periods for chilling. Special conditions are noted.

Fruits

• Apples: Store at room temperature.
  
• Apricots, avocados, nectarines, peaches and pears: Ripen on counter, then refrigerate up to 5 days.
  
• Bananas: Store at room temperature.
  
• Berries, cherries: Refrigerate up to 3 days.
• Citrus: Store at room temperature.
  
• Grapes, plums: Refrigerate up to 5 days.
• Kiwifruit: Store at room temperature up to 3 days or refrigerate up to 4 weeks.
• Mangoes: Ripen on counter, then refrigerate up to 5 days.
  
• Melons: Refrigerate up to 3 days.
• Pineapple: Ripen on counter, then refrigerate up to 5 days.
  

Vegetables

• Asparagus: Refrigerate up to 5 days. Before storing, trim 1 inch off woody ends. Wrap loosely in plastic wrap and keep trimmed end slightly moist with a wet paper towel.
  
• Bell peppers: Refrigerate up to 3 days.
  
• Broccoli: Refrigerate up to 5 days.
• Brussels sprouts: Refrigerate up to 5 days.
• Cabbage: Refrigerate up to 1 week.
• Carrots: Refrigerate up to 5 days.
• Celery: Refrigerate up to 1 week.
  
• Chile peppers: Refrigerate up to 5 days in a paper bag.
• Corn (in husks): Refrigerate up to 2 days.
• Cucumbers: Refrigerate up to 3 days.
• Green beans: Refrigerate up to 2 days.
• Green onions: Refrigerate up to 5 days.
• Lettuce, leafy greens, spinach: Refrigerate up to 4 days.
• Mushrooms: Refrigerate up to 2 days. No air-tight containers.
• Radishes: Refrigerate up to 2 weeks.
• Squash, summer varieties: Refrigerate up to 4 days.
• Tomatoes: Store at room temperature.

Pantry Storage 101

Pantry storage conditions should be dry, cool and dark. Ideal temperatures are 50˚ to 70˚F. Higher temperatures will speed deterioration of stored items.
Always store food in the coolest cabinets away from the range, oven and other heat sources.

To prevent foods from spoiling in the pantry, store them in metal, glass or plastic containers. Keep these containers free of dust, which can drop into containers when opened. Clean the pantry periodically to remove food particles that will attract pests.

• Garlic: Keep in pantry 3–5 months.
• Onions, dry: Keep in pantry for 2–4 weeks.
• Potatoes: Keep in pantry for 5 days. Do not refrigerate.
• Squash, winter varieties: Keep in pantry for 6 months.