How to Store Vegetables & Fruit So They Last Longer

How to Store Vegetables Fruit

There is nothing better than farmer’s market season. Each week I head to one or two farmer’s markets for the week’s freshest finds.

Occasionally I will buy some super ripe or “less than desirable” produce that I can turn into a quick sauce, jam, or freezer meal. However, there are many times when I find my produce does not last as long as I want it to. I hate throwing out produce! It is a waste on so many levels: money, resources, and time.

How to Store Vegetables and Fruit Properly

That’s why I follow some simple storage rules to maximize the life of my fresh fruits and vegetables. Learning how to store vegetables and fruit properly will help your produce to stay fresh for quite some time.

Also, I’ve included a few ways to help get your family eating more fruits and vegetables that are sure to work. These simple tips are sure to save you some time and money this farmer’s market season.

Tip #1: Keep certain produce away from others

Recently I learned that certain produce can give off a natural gas, ethylene, as it ripens. Some fruits and vegetables are very sensitive to this gas and when exposed to it, will ripen and/or go bad very quickly.

To save your produce, keep this in mind:

Store these alone (they can produce a lot of ethylene): apples, avocados, ripened bananas, cabbage, lettuce, melons, mangoes, nectarines, onions, pears, peaches, plums, tomatoes

These are sensitive to ethylene:  unripe bananas , green beans, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, cucumbers, eggplant, leafy greens, peas, peppers, squash, sweet potatoes, watermelon

Tip #2: Put things in their proper place

It can be so disappointing to bring home beautiful produce that seems to go bad in just a few days. Once you learn how to store vegetables and fruit properly they should last up to 14 days! With vegetables, like real estate, it’s always location, location, location. Here are some tips to help you find the proper place for your produce:

Store in the fridge: Asparagus, berries, carrots, celery, broccoli, Brussels sprouts, cabbage, cauliflower, corn (husk on), grapes, lemons, oranges, bell peppers, ripe apples (after a week or two of sitting out), zucchini

Ripen on the counter, then eat right away or store in the fridge:  tomatoes, peaches, pears, apricots, nectarines, and mangoes

Store on the counter:  Freshly picked apples, avocados, bananas, cucumbers, eggplant, watermelon, cantaloupe and honeydew, natural honey

Store in the pantry (a cool, dry, and dark location): potatoes, onions, garlic, winter squash

Tip #3: Wash some produce right away

When shopping at farmer’s markets, most of the fruit and vegetables come ready to eat. However, I find that my family is not always ready to eat their vegetables. I have developed a sure-fire strategy to get them to eat their veggies (and fruits too): wash it.

Here are some fruits that I wash, peel, and/or cut up right after bringing it home: carrots, celery, sugar snap peas, bell peppers. I store them in the fridge in individual reusable sandwich bags that my kids (and husband) can grab and go.

I also love to make this easy salad with my tomatoes and cucumbers. It’s simple, quick, and my family loves it.

Tip #4: When in doubt, freeze!

A couple weeks ago, I picked 8 pounds of very ripe strawberries. They were on the fast track to the garbage, so I decided to make a quick freezer jam. (I also learned how to make a naturally sweetened freezer jam.)

However, there are lots of fruits and vegetables that can be cooked, canned, and/or frozen to preserve their lifespan. I often make pasta sauce from tomatoes, or just blanch them and then freeze them whole. With peaches, apples, or pears, I will often make pie fillings that can be frozen for later use. I can’t tell you how wonderful it is to taste a fresh peach pie in the middle of January!

One of my favorite freezer tips is to create individual portion sizes of healthful smoothies. Often I will freeze fruits and vegetables together to make healthy smoothie combos. Some of my favorites are: spinach/mango, berry/carrot, berries/peach/carrot, and carrot/mango. They make delicious quick and healthy snacks, and blend easily with your choice of liquid (milk, water, juice, almond/coconut milk).

Do you have any farmer’s market tips that you’d like to share with me? I’d love to hear them in the comments below!

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Comments

  1. You see part of the problem is where I live. I can keep stuff in dry,dark place; but not cool. In parts of Mexico it gets somewhat hot & humid in the summer. Winter is somewhat cooler & less humid, but still not what I would consider “cool”(from WA) . So, how would you tell me to store my fruits and veggies. I could use the help that information would give to me. Then I would be able to give it to the people who also live in this area. I love your website. It gives me many recipes, I can’t get anywhere else. You help and information will be greatly appreciated.

  2. I love making smoothies and make myself and husband one every morning but I think it is healthier to make a vegetable smoothie alone or a fruit smoothie alone. I do not mix fruit and vegetables as I think is best to make one or the other. I will throw in other things like, yogurt, seeds, nuts, avocado, probiotics and the smoothie I prefer for strictly vegetables is Maximized Living Plant Based Protein. No sugar–all vegetables and some stevia.

    If I make a fruit smoothie, I simply use frozen fruit such as frozen blueberries, cherries, strawberries or pineapple. Sometime I will add a little stevia. Sometimes I add yogurt.

    My husband does not like to eat salad but when I make him a smoothie putting in all kinds of vegetables by adding the stevia he loves it even if the color is green–and that way he is getting his vegetables he should be eating!!

  3. Great article! I’ve always wondered why my fruits and some vegetables ripened so fast. You are now officially one of my most favorite people and I’m sharing you with everyone I know! Rick