ShelfLife
How to store fruit and vegetables
Some produce lasts weeks longer in the fridge, some loses its flavor there, and some keeps best in a cool, dark cupboard. Getting it right is one of the easiest ways to waste less.
Updated November 4, 2026
Where each one goes
| Fridge (crisper drawer) | Counter, until ripe | Cool, dark, dry place |
|---|---|---|
| Berries, grapes, cherries | Bananas | Potatoes |
| Apples and citrus (they keep longer cold) | Avocados | Onions (apart from potatoes) |
| Lettuce, kale, herbs (except basil) | Tomatoes | Garlic |
| Broccoli, cauliflower, cabbage | Peaches, plums, pears | Sweet potatoes |
| Carrots, celery, beets | Mango, kiwi | Pumpkin and winter squash |
| Peppers, cucumbers, zucchini | Melons, pineapple | |
| Mushrooms (in a paper bag) | Basil, stems in water |
Fruits that ripen on the counter can move to the fridge once ripe to gain a few extra days. Each food page has the exact times.
Ethylene: the ripening gas
Some fruits give off ethylene, a natural gas that speeds up ripening in everything around them:
- Big producers: apples, bananas, avocados, peaches, pears, plums, tomatoes, melons, kiwi.
- Sensitive to it: lettuce and leafy greens, broccoli, cabbage, carrots, cucumbers, herbs, peppers.
Keep the two groups apart, in separate drawers or bowls. You can use ethylene on purpose: to ripen an avocado or a kiwi faster, put it in a paper bag with a banana or an apple.
General rules
- Don't wash produce before storing it. Moisture makes it moldy and slimy. Wash it just before eating, under running water.
- Remove bands and ties, and cut leafy tops off carrots, beets and radishes: they draw moisture from the root.
- Sort as you unpack: one moldy berry or a rotten potato spreads to the rest.
- Give it air: perforated bags or open containers in the crisper, not sealed plastic.
- Use the crisper's humidity settings if your fridge has them: high humidity for leafy greens and vegetables, low for fruit.
Cut fruit and vegetables
Once cut, all produce goes in the fridge, in a sealed container, and is best within a few days. Don't leave cut fruit out for more than 2 hours: see the 2-hour rule.
Sources
- Storage times: USDA FoodKeeper
- UK Food Standards Agency: Best before and use-by dates
Add your fruit and vegetables to ShelfLife, and get a reminder before they go soft.