How To Store Fruits and Veggies To Fight Food Waste

It seems like some fruits spoil before we can even blink. (Didn’t I just buy that?)

It’s frustrating to feel like you’re throwing money away. Moreover, food waste is also a major contributor to resource depletion, climate change, and overproduction.

Don’t worry—there are strategies you can use to eat your produce in time and to help it last longer. This article will give tips and tricks for properly storing fruits and veggies, extending their shelf life by days or even weeks.

Fridge or Counter?

After a long trek to the grocery store (or a long walk to the front door to pick up your Instacart order—I don’t judge), it’s tempting to store all that fresh produce right in the fridge. But some fruits and veggies taste better when they’re left on the counter. Here are my top tips:

Extend the life of fruits you’re not quite ready to eat by keeping them on the counter until they’re fully ripe. Then, move them into the fridge (in separate paper bags is best). This method works best with honeydew melons, papayas, cantaloupe, kiwis, pears, nectarines, and mangoes. Put them where you can see them and don’t forget to eat them within a few days.
Always keep uncut citrus fruits, pineapple, and watermelon on the counter.
Fruits like berries, cherries, grapes, and figs belong in the fridge.
Apples could go either way, but they last longest in a crisper drawer. (As long as you remember they’re there.)
Most veggies are better suited for the fridge. However, garlic, onions, potatoes, and winter squash are the exception. Store them separately in your pantry. Didn’t use the whole onion? Store the rest in an airtight container in the fridge.

Understanding How Ethylene Gas Affects Produce

Ethylene plays a crucial role in the ripening of fruits, the opening of flowers, and the shedding of leaves. For produce it’s known as the “aging hormone,” and it’s important to understand how it works.

When fruits emit ethylene gas near others, it triggers a chain reaction that accelerates ripening. This can lead to premature softening, color changes, and quicker deterioration of neighboring fruits.

Ethylene Gas Levels

Fruits that contain high levels of ethylene gas include apples, pears, guavas, mangoes, ripe avocados, and nectarines.

For the most part, these same fruits are also very sensitive to ethylene gas, so they should be stored away from other produce.

Ethylene gas isn’t as much of a concern when it comes to veggies. It doesn’t hurt to check the ethylene levels and sensitivity of the ones you most often purchase and separate accordingly.

Vegetables that are sensitive to ethylene gas include potatoes, peppers, cucumbers, sweet potatoes, zucchini, asparagus, and green beans. Onions also emit very high levels of ethylene gas so they should always be isolated in your pantry.

Make sure to eat imperfect fruits and veggies first because bruises speed up ethylene gas production.

More Tips on How to Store Your Favorite Fruits and Veggies

Leafy Greens

When it comes to leafy greens, most people toss them in the fridge without a second thought. But here’s the deal: greens like lettuce and kale hate moisture. Keeping them in their original bunch can cause them to spoil quickly.

Before putting your greens away, dunk them in cold water. Then, store them in even layers between paper towels in a shallow dish. This will soak up excess moisture and keep your greens nice and crisp. This method works well for herbs, too.

Berries

Do you keep your fresh berries in their original plastic packaging? If so, you may be unknowingly accelerating their aging process. Instead, place them in a shallow, paper towel-lined dish and cover them with a lightweight towel. This method helps trap excess moisture.

Additional tip: Washing your berries with 1 cup of vinegar and 3 cups of water helps clean them and increases their shelf life.

Bananas

Bananas belong on the countertop. Be sure to avoid direct sunlight, as it can cause them to emit ethylene gas.

Once you notice one banana is forming brown spots, eat the bunch within a few days. The spoiling process happens soon after. (Unless you’re like me and you love extra-ripe bananas!)

Waited too long? If the bananas are too soft to eat by themselves, they may be the perfect sweetener in smoothies or banana bread. Put them in an air-tight container in the freezer for future recipes.

Never Feel Like Cooking? Consider Prepping

When stuck between getting take-out or chopping veggies to make dinner, a lot of us choose the former. If you often feel overwhelmed by the prep work of mealtime, prepping ahead may be the answer. It almost sounds too simple, but when I prep ahead I notice cooking becomes way easier.

Wash and dry your produce right when you come home from the store, so they’re clean and ready to eat. Next, cut up your veggies and store them in the fridge accordingly. All that’s left for you to do is throw them in a pan.

Pro tip: Consider creating a smoothie pack by washing, cutting, and portioning fruits like berries and greens into individual bags. Store them in the freezer, ready for blending.

Freezing Ideas

If you don’t think you’ll get to a fruit or veggie in time, freezing is a great option.

There are some fruits and veggies that don’t freeze as well as others including potatoes, celery, radishes, citrus, watermelon, and lettuce.

Leafy greens can be a toss-up (no pun intended). Kale is generally okay to freeze if it’s used within a few weeks. Most other greens need to be blanched first. Coat herbs in olive oil and water before freezing.

Here are some scenarios where freezing is helpful:

1. Bulk Purchase: When you buy produce in bulk, freezing allows you to store the excess, preserving freshness for future use.
2. Leftovers: If you have leftover cut fruits or vegetables that you won’t use immediately, freezing prevents them from going bad before you can use them.
3. Meal Prep: Freezing pre-cut or pre-cooked produce simplifies meal preparation, saving time without compromising freshness.
4. Preventing Overripening: When fruits are about to overripen, freezing can be a quick solution to lock in flavor and nutritional value.

Storing fruits and veggies properly in the freezer is key to preventing freezer burn and maintaining the quality of frozen produce.